Vegan lentils with soy ginger tofu
Ingredients
- 160g dried puy lentils or lentilles vertes
- 2 bay leaves
- 2 tbsp rapeseed oil, plus a drizzle
- 2 onions (350g), finely chopped
- 180g celery, thinly sliced
- 320g carrots, finely chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp wholegrain mustard, plus 1 tsp
- 2 tbsp raw apple cider vinegar
- 1 tbsp chopped flat-leaf parsley
- 260g extra-firm tofu
- 2 garlic cloves, finely grated
- 2 tsp balsamic vinegar
- 2 tsp finely grated ginger
- 2 tsp low-salt soy sauce
- 4 tsp toasted three-seed mix
- 1 tbsp fresh coriander leaves
- 1 red chilli, chopped
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