Balsamic Puy Lentils with Smoked Tofu
Ingredients
- 100g of small carrots
- 1/2 white onion
- 1 big clove of garlic (or 2/3 small ones)
- 3 tbsp balsamic vinegar
- 100g puy lentils
- Bunch of fresh parsley, chopped
- Olive oil, salt & pepper
- 1 pack of smoked tofu
Preparation
Preheat your oven to 190°C.
Rinse the lentils under cold water, then place them in a pan with three times the volume of water, bring to a boil, reduce heat, and simmer for 18-20 minutes.
Cut the tofu into squares, drizzle with olive oil, and bake in the oven for 20 minutes, flipping halfway.
Dice the onion and garlic finely and cube the carrots.
In a pan, heat oil and sauté the onions until soft but not browned, about 5 minutes, then add the carrots and sauté for another 5 minutes, and finally add the garlic and sauté for 2 more minutes.
When the lentils are cooked, drain them and add to the pan with the onion and garlic mixture.
Stir well, then pour over the balsamic vinegar and let it bubble up and reduce.
Stir through some parsley.
Serve with the smoked tofu on top, seasoned with salt and pepper, and garnished with fresh parsley.
