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Ingredientes
- 3/4 c. Lentils
- 3 c. Stock
- 1 tsp Rosemary
- 1 tsp Tarragon
- 1 x Bay leaf
- 1 tsp Sesame oil
- 1 x Carrot, thinly sliced
- 4 x Garlic cloves, pressed
- 1 lrg Onion, minced
- 8 ounce Tofu, pressed
- 3/4 c. Corn
- 3/4 c. Bulgur
Direcciones
- In a large pot, cook the lentils in the stock along with the spices for about 25 min. Remove the bay leaf.
- While the lentils are cooking, heat the oil in a skillet. Add in the carrot, garlic, onion & tofu. Saute/fry for 5 min. Add in the corn & bulgur. Stir to mix well. Remove from the heat & add in the lentils & cooking liquid. Pour into a greased casserole. Bake quart 350F for 20 min.
- Gary Null, "The New Vegetarian Cookbook"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 4 servings | |
| Calories 311 | |
| Calories from Fat 37 | 12% |
| Total Fat 4.12g | 5% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 627mg | 26% |
| Potassium 803mg | 23% |
| Total Carbs 51.29g | 14% |
| Dietary Fiber 17.5g | 58% |
| Sugars 3.99g | 3% |
| Protein 19.6g | 31% |
