Warm Sprouted Lentil Salad - With Added Smoked Tofu - or Not
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

2–3 Tbsp capers

1–2 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.

Adapted from http://theflexitarian.co.uk/recipe-items/warm-lentil-salad-smoked-tofu-vegan/

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