Warm Lentil Salad With Smoked Tofu [vegan]

Name: Warm Lentil Salad With Smoked Tofu [vegan]
Prep time: 15 min
Total time: 35 min
Ingredients: 350g Puy lentils [UK 12oz / US 2 cups]; 200g smoked tofu [UK 7oz]; 3 medium carrots; 1 medium leek; 1 onion (finely chopped); 3 garlic cloves (crushed); 2 bay leaves; 2 tsp dried thyme; 3 tsp wholegrain mustard; 5 Tbsp olive oil (+ extra for frying); 2 Tbsp balsamic vinegar; 2-3 Tbsp capers; 1- 2 handful fresh parsley leaves (finely chopped); 750ml vegetable broth [UK 1.3 pint / US 3 cups]; salt & pepper

Published on March 14, 2014 | In French | By theflexitarian |

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- Prep Time
- 15 Minutes
- Cook Time
- 35 Minutes
- Difficulty Level

Warm salads are the perfect transition from “soup weather” into Spring.

This vegan warm lentil salad with smoked tofu was inspired by the classic French dish ” Lentilles aux Lardons” (Lentils with Bacon).

This salad is high in iron and protein. You can serve it for lunch or dinner but it also makes a perfect buffet food.

Eat it warm but it also delicious at room temperature.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Nut-Free, Vegan

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Ingredients

350g Puy lentils [UK 12oz / US 2 cups]
200g smoked tofu [UK 7oz]
3 medium carrots
1 medium leek
1 onion (finely chopped)
3 garlic cloves (crushed)
2 bay leaves
2 tsp dried thyme
3 tsp wholegrain mustard
5 Tbsp olive oil (+ extra for frying)
2 Tbsp balsamic vinegar
2-3 Tbsp capers
1- 2 handful fresh parsley leaves (finely chopped)
750ml vegetable broth [UK 1.3 pint / US 3 cups]
salt & pepper

Nutrition Info

Instructions

Place vegetable broth and lentils in a pan. Cook for around 15 mins until liquid has evaporated and lentils are cooked but still have a bite (if the lentils take longer to cook add more liquid). When the lentils are cooked, drain any left over liquid from the lentils and keep covered.
In the meantime heat some olive oil in a casserole dish. Gently fry together onion and 2 crushed garlic cloves until soft while you cut the vegetables.
Peel carrots and cut into small dice. Chop the leek finely.
Add cut vegetables in the casserole dish. Add bay leaves and thyme and cook at medium heat until vegetables are soft. (Add more olive if necessary)
Once the vegetables are soft, add lentils and diced smoked tofu. Mix well.
Make dressing in a separate bowl by mixing together mustard, 5 Tbsp olive oil, balsamic vinegar and 1 crushed garlic clove.
Add dressing to the lentil salad along with the capers and finely chopped parsley leaves. Toss well. Season to taste.
Serve warm.