Finely dice the carrot, onion and smoked tofu.

Melt vegan butter in a large pan. Stir in flour and brown for a few minutes at medium high heat. If the roux gets no color, increase the temperature.

Now add the carrot, onion and smoked tofu together with the tomato paste to the brown roux and also fry briefly.

Once all has taken some color, add lentils and pour in broth. Add the bay leaf and marjoram and simmer the lentils for about 45 minutes at medium temperature. While stirring, occasionally add a little more water if the lenses become too dry. Meanwhile, the filling side dish (e.g. vegan spaetzle, noodles or potatoes) can be prepared.

Season the lentils with salt, pepper and balsamic vinegar before serving.