Instructions: 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.

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