Warm Lentil Salad With Smoked Tofu

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

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Vegan Recipes

Prep Time 15

Cook Time 35

Total Time 50

Course Salads

Cuisine French

Servings servings

Calories 486 kcal

Equipment

saucepan

casserole pot

mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

350 g Puy lentils
200 g smoked tofu
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
750 ml vegetable stock
salt & pepper

Instructions

Place the vegetable stock and lentils in a pan. Cook for around 15 mins until the liquid has evaporated and the 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 leftover liquid from the lentils and keep covered.
750 ml vegetable stock , 350 g Puy lentils
In the meantime heat some olive oil in a casserole dish. Gently fry together the onion and 2 crushed garlic cloves until soft while you cut the vegetables.
1 onion - finely chopped, 3 garlic cloves - crushed
Peel the carrots and cut them into small dice. Chop the leek finely.
3 medium carrots, 1 medium leek
Add the cut vegetables in the casserole dish. Add the bay leaves and thyme and cook at medium heat until vegetables are soft. (Add more olive if necessary)
2 bay leaves, 2 tsp dried thyme
Once the vegetables are soft, add lentils and diced smoked tofu. Mix well.
200 g smoked tofu
Make the dressing in a separate bowl by mixing together mustard, 5 Tbsp olive oil, balsamic vinegar and 1 crushed garlic clove.
3 tsp wholegrain mustard, 5 Tbsp olive oil + extra for frying, 2 Tbsp balsamic vinegar
Add the dressing to the lentil salad along with the capers and finely chopped parsley leaves. Toss well. Season to taste.
2-3 Tbsp capers, 1- 2 handful fresh parsley leaves - finely chopped, salt & pepper
Serve warm.

Nutrition

Serving: 1servingCalories: 486kcalCarbohydrates: 69gProtein: 24gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 632mgPotassium: 189mgFiber: 22gSugar: 9gVitamin A: 5797IUVitamin C: 16mgCalcium: 139mgIron: 7mg

Find this recipe online:

Warm Lentil Salad With Smoked Tofu

https://theflexitarian.co.uk/recipe-items/warm-lentil-salad-smoked-tofu-vegan/