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.
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