Bulgur, Lentil & Tofu Casserole
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
lentils
|
|
| 3 | cups |
stock
|
|
| 1 | teaspoon |
rosemary leaves
|
|
| 1 | teaspoon |
tarragon leaves
|
|
| 1 | each |
bay leaves
|
*
|
| 2 | tablespoons |
sesame oil
|
|
| 1 | each |
carrots
thinly sliced |
|
| 4 | each |
garlic cloves
pressed |
|
| 1 | large |
onions
chopped |
|
| 8 | ounces |
tofu
pressed |
|
| ¾ | cup |
corn
|
|
| ¾ | cup |
cracked wheat (bulgur)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
lentils
|
|
| 710 | ml |
stock
|
|
| 5 | ml |
rosemary leaves
|
|
| 5 | ml |
tarragon leaves
|
|
| 1 | each |
bay leaves
|
*
|
| 30 | ml |
sesame oil
|
|
| 1 | each |
carrots
thinly sliced |
|
| 4 | each |
garlic cloves
pressed |
|
| 1 | large |
onions
chopped |
|
| 231.2 | ml/g |
tofu
pressed |
|
| 177 | ml |
corn
|
|
| 177 | ml |
cracked wheat (bulgur)
|
|
Directions
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 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℉ (180℃) for 20 minutes.
