Title: Bulgur, Lentil & Tofu Casserole
Categories: Vegetarian Casserole
Yield: 4 Servings

3/4	c	Lentils
3	c	Stock
1	ts	Rosemary
1	ts	Tarragon
1		Bay leaf
2	tb	Sesame oil
1		Carrot, thinly sliced
4		Garlic cloves, pressed
1	lg	Onion, chopped
8	oz	Tofu, pressed
3/4	c	Corn
3/4	c	Bulgur

In a large pot, cook the lentils in the stock along with the spices for about 25 minutes. Remove the bay leaf.

While the lentils are cooking, heat the oil in a skillet. Add the carrot, garlic, onion & tofu. Saute for 5 minutes. Add the corn & bulgur. Stir to mix well. Remove from the heat & add the lentils & cooking liquid. Pour into a greased casserole. Bake qt 350F for 20 minutes.

Gary Null, "The New Vegetarian Cookbook"

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