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Garlicky Bulgur-Lentil Casserole

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Chiles Main dish Vegetarian


  • 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
  • Viet chile-garlic paste or hot red pepper flakes to taste


In a large pot, cook the lentils in the stock along with the spices except chile paste/flakes 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. Saute for 5 minutes. Add the corn & bulgur. Stir to mix well. Remove from the heat & add the lentils, chile paste/flakes & cooking liquid. Pour into a greased casserole. Bake at 350F for 20 minutes. Serve with spinach and toasted oat bread.
Posted to CHILE-HEADS DIGEST by Chet Bacon <> on Dec 29, 1998, converted by MM_Buster v2.0l.