Green Lentil Salad

Ingredients
  • 4 ounces tempeh or tofu ,diced (plus olive oil)
  • 1 medium yellow onion ,chopped
  • 2 cloves garlic ,minced
  • 2 medium carrots ,diced
  • 1/2 medium celery ,aka celery root, diced
  • 1 large leek ,chopped, thoroughly rinsed and drained (if you have it)
  • 6 cups quality veg broth
  • 1 cup French Le Puy lentils ,aka French lentils, rinsed and drained
  • 1 tablespoon red wine vinegar
  • 2 teaspoons chopped fresh thyme (or rosemary / fennel seed)
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh parsley
US Customary - Metric
Instructions
  1. In a stock pot cook the tempeh / tofu in olive oil over medium-high heat until done. Add the onions and cook until soft and translucent and golden, 7-10 minutes. Add the garlic and cook for another minute. Add the celery, leek and carrots and cook for another 4-5 minutes or until beginning to soften. Add the lentils and cook for another minute or two. Add all remaining ingredients except for the parsley and bring to a boil. Reduce the heat to medium, cover and simmer for 30 minutes.
  2. Stir in the parsley and add salt and pepper to taste.
  3. Serve on a bed of greens with goat cheese and scallions
  4. Note - you can have this more dry as pictured, or more soupy. Adjust with heat or liquid to what you need.


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