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Bulgur, Lentil and Tofu Casserole


3/4 cup lentils
3 cups vegetable stock
1 tsp. dried rosemary
1 tsp. dried tarragon
1 bay leaf
2 tablespoon vegetable oil
1 carrot, thinly sliced
4 garlic cloves, pressed
1 large onion, chopped
8 oz. tofu, pressed
3/4 cup cut corn
3/4 cup bulgur wheat

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. Sauté 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 degrees F for 20 minutes.




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