¾ cup lentils
3 cups vegetable stock
1 tsp. dried rosemary
1 tsp. dried tarragon
1 bay leaf
2 Tbsp. vegetable oil
1 carrot, thinly sliced
4 garlic cloves, pressed
1 large onion, chopped
8 oz. tofu, pressed
¾ cup cut corn
¾ cup bulgur wheat

In a large pot, combine lentils, stock, rosemary, tarragon, and bay leaf. Cook for about 25 minutes. Remove 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.