A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Bulgur, Lentil And Tofu Casserole
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- #51683
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3/4 cup lentils
3 cups stock
1 teaspoon rosemary
1 teaspoon tarragon
1 bay leaf
2 tablespoons sesame oil
1 carrot, thinly sliced
4 cloves garlic, pressed
1 large onion, chopped
8 ounces tofu, pressed
3/4 cup corn
3/4 cup 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. Saute 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.
added by
GaylaVie
nutrition data
365 calories, 11 grams fat, 53 grams carbohydrates, 20 grams protein per serving. This recipe is low in sodium.
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