Tempeh Confit with Puy Lentils

Score each tempeh portion lightly with a crosshatch pattern on both sides using a sharp knife. Place in a shallow dish, rub with the fine sea salt and smoked paprika, then set aside while you prep the remaining ingredients.

Combine the extra-virgin olive oil, garlic, thyme, rosemary, bay leaves, and black peppercorns in a small, deep ovenproof saucepan or Dutch oven — the vessel should be narrow enough that the oil fully submerges the tempeh. Nestle in the scored tempeh portions.

Cover and refrigerate for at least 2 hours, or overnight.

Preheat the oven to 120°C, or 100°C for a fan oven, or gas mark a half.

Place the saucepan of tempeh and oil (still cold) on the hob over a low heat and warm until the oil reaches a gentle, barely-bubbling simmer — small lazy bubbles only, about 15 minutes. Transfer to the oven uncovered.

Cook the tempeh confit in the oven for 45 minutes, until the tempeh is deep golden at the edges and pulls apart with gentle pressure.

While the tempeh cooks, heat the 1 tablespoon of olive oil in a medium saucepan over a medium heat. Add the diced onion, carrot, and celery and sweat, stirring occasionally, for 8–10 minutes until softened and translucent.

Add the rinsed Puy lentils to the softened vegetables and stir to coat, then pour in the vegetable stock.

Bring to a boil, then reduce to a steady simmer.

Cook the lentils uncovered for 22–25 minutes until just tender but still holding their shape — they should have a slight bite and not be mushy.

Whisk together the sherry vinegar, walnut oil, and Dijon mustard in a small bowl with a pinch of salt to form a dressing.

Drain the lentils of any excess liquid, then stir through three-quarters of the dressing and the chopped parsley. Taste and adjust salt.

Remove the tempeh from the oil using a slotted spoon and drain briefly on a wire rack. Reserve the aromatic confit oil — strain and store it for roasting vegetables or dressing salads.

Heat a dry non-stick or cast-iron skillet over a high heat until smoking. Sear the confit tempeh portions for 90 seconds per side until a deep, caramelised crust forms.

Spoon the warm dressed lentils into shallow bowls. Place a seared tempeh portion on top, drizzle with the remaining dressing, and finish with flaky sea salt.