Butternut Squash Soup
INGREDIENTS:
3/4 c Lentils 1 ea Carrot, thinly sliced
3 c Stock 4 ea Garlic cloves, pressed
1 ts Rosemary 1 lg Onion, chopped
1 ts Tarragon 8 oz Tofu, pressed
1 ea Bay leaf 3/4 c Corn
2 tb Sesame oil 3/4 c Bulgur
3/4 c Lentils 1 ea Carrot, thinly sliced
3 c Stock 4 ea Garlic cloves, pressed
1 ts Rosemary 1 lg Onion, chopped
1 ts Tarragon 8 oz Tofu, pressed
1 ea Bay leaf 3/4 c Corn
2 tb Sesame oil 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.
Gary Null, "The New Vegetarian Cookbook"
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.
Gary Null, "The New Vegetarian Cookbook"