The original recipe calls for smoked tofu. But I am not such a big tofu fan, so I serve this without the tofu. Add it for a protein boost. Or not.
3 cups (750 ml) vegetable broth
1.5 cups (350 g) sprouted French Lentils or any lentils will do, try a mix of them.
5 Tbsp olive oil (plus extra for frying)
1 onion, finely chopped
3 garlic cloves, crushed
3 medium carrots
1 medium leek
2 bay leaves
2 tsp dried thyme
1 cup (200 g) smoked tofu - optional
1 Tbsp whole-grain mustard
2 Tbsp balsamic vinegar
23 Tbsp capers
12 handfuls fresh parsley leaves (finely chopped)
Salt and pepper
- Place vegetable broth and lentils in a pan. Cook for around 15 minutes until the liquid has evaporated and the lentils are cooked but still have a bite to them (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.
- In the meantime heat some olive oil in a casserole dish. Gently fry together the onion and 2 of the crushed garlic cloves until soft while you cut the vegetables.
- Peel and dice the carrots. 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 oil 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 with the salt and pepper.
- Serve warm.