Warm Lentil Salad with Smoked Tofu

The Flexitarian

Prep Time: 15M
Cooking Time: 25M
Serves: 4

Really, really good!



  1. 350g puy lentils [UK 12oz / US 2 cups]
  2. 200g smoked tofu [UK 7oz]
  3. 3 medium carrots
  4. 1 medium leek
  5. 1 onion (finely chopped)
  6. 3 garlic cloves (crushed)
  7. 2 bay leaves
  8. 2 tsp dried thyme
  9. 3 tsp wholegrain mustard
  10. 5 tbsp olive oil (+ extra for frying)
  11. 2 tbsp balsamic vinegar
  12. 2-3 tbsp capers
  13. 1- 2 handful fresh parsley leaves (finely chopped)
  14. 750ml vegetable broth [UK 1.3 pint / US 3 cups]
  15. Salt & pepper

Really, really good!


  • 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.


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