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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