Creamy Vegan Pasta Chowder with Red Lentil Broth

Ingredients

• 150 g (¾ cup) red lentils
• 1 litre water, more as needed to make the sauce
• ¾ teaspoon salt, or to taste
• ½ vegetable bouillon cube
• ½ teaspoon dried parsley
• ½ teaspoon dried thyme (or 4 - 5 sprigs fresh thyme)
• ½ teaspoon dried chives
• 2 kaffir lime leaves (substitute with 1-2 bay leaves + few drops lemon juice)
• 225 g bow tie pasta (or any other type)
• 200 ml (¾ cup) coconut milk (or other plant-based milk)
• 1 tablespoon nutritional yeast
• 45 g (¼ cup) sweetcorn, frozen or canned
• 4 - 5 white mushrooms, sliced
• 200 g firm tofu (if unavailable, use shelf-stable extra-firm silken tofu or chickpeas)
• 2 tablespoons soy sauce
• 1-2 tablespoons oil, for pan-frying

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