Barley Lentil and Tofu Timbales

Ingredients:

3/4 cup lentils

3 c chicken or vegetable stock

1 tsp freshly chopped rosemary

1 tsp freshly chopped tarragon

1 bay leaf

2 Tbsp sesame oil

1 carrot, thinly sliced

1/2 cup thinly sliced shiitake mushrooms

4 garlic cloves, pressed

1 large onion, chopped

8 oz tofu, pressed

3/4 cup corn

3/4 cup barley

Directions:
In a large pot, cook the lentils in the stock along with spices for about 25 minutes. Remove the bay leaf. While the lentils are cooking, heat the oil in a skillet. Add the carrot, mushrooms, garlic, onion and tofu. Saute for 5 minutes. Add the corn and barley. Stir to mix well. Remove from the heat and add the lentils & cooking liquid. Pour into a greased casserole. Bake at 350°F for 20 minutes. (Serves 4)