In a large pot, combine lentils, stock, rosemary, tarragon, and bay leaf. Cook for about 25 minutes. Remove bay leaf. While the lentils are cooking, heat the oil in a skillet. Add the carrot, garlic, onion and tofu. Saute for 5 minutes. Add the corn and bulgur. Stir to mix well. Remove from the heat and add the lentils and cooking liquid. Pour into a greased casserole. Bake at 350°F for 20 minutes.
I love this recipe! It's hearty and filling. It tastes a little bland as is, but I found that a Tbs of tabasco sauce added before baking really adds alot of flavor and doesn't make it too hot. I also add a little more salt.
Instructions
In a large pot, combine lentils, stock, rosemary, tarragon, and bay leaf. Cook for about 25 minutes. Remove bay leaf. While the lentils are cooking, heat the oil in a skillet. Add the carrot, garlic, onion and tofu. Saute for 5 minutes. Add the corn and bulgur. Stir to mix well. Remove from the heat and add the lentils and cooking liquid. Pour into a greased casserole. Bake at 350°F for 20 minutes.
Similar Recipes
casserole, tofu casserole