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Bulgur, Lentil & Tofu Casserole Recipe
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3/4 c Lentils 3 c Stock 1 ts Rosemary 1 ts Tarragon 1 ea Bay leaf 2 tb Sesame oil 1 ea Carrot, thinly sliced 4 ea 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.
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