Firstly take a stock pot or large saucepan and place it on a medium heat to warm up.
Then add you tbsp of oil. Carefully add the carrots(plus the two whole carrots set aside for the lentils), celery, onions and leeks and gently fry for about 10 minutes stirring occasionally. This will release the flavours of the vegetables.

Remove from the heat, leave to cool down slightly then carefully add the cold water, peppercorns, thyme and Rosemary sprigs.

Bring to the boil, then cover and simmer for a couple of hours or better still, even longer. (Check and Top up the water if required)

In a frying pan add a small knob of butter, once the butter is foaming add the cubed smoked tofu, gently fry until all sides are golden.

Dice the carrots, then add them to the frying pan containing the tofu.
Add the finely minced coriander to the bowl of lentils and give it a stir.

Then add the lentils to the frying pan, gently stir until everything is warmed through.

Season to taste, add a squeeze of lime juice and serve on a plate sprinkled with a garnish of sliced spring onions, snippets of chives and red chilli.

*drain the broth, getting rid of the vegetables to leave a beautiful, fragrant broth that can be used for risotto, poaching fish, base for gravy or soup, the choice is yours*