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1
Make the bouquet garni by placing the parsley, thyme, bay leaves and peppercorns in a 6-inch cheesecloth square (youll need to sort of fold the parsley branches).
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2
Pull the ends up to make a little bag and tie it closed with kitchen string.
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3
Halve the onions lengthwise and stud each half with 2 cloves.
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4
Place the lentils in a medium cooking pot with enough water to cover by 2 inches.
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5
Add the bouquet garni and clove-studded onion halves.
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6
Place over high heat and bring to a boil.
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7
Lower the heat to a simmer and simmer, uncovered, until the lentils are almost tender, about 20 minutes.
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8
As the lentils cook, heat the oil in a heavy skillet over medium heat.
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9
When the oil is good and hot, add the tempeh strips and sear, turning once, until the tempeh is browned, 3 to 4 minutes on each side.
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10
Remove the tempeh from the skillet and let cool slightly.
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11
When cool, slice into 1-inch pieces.
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12
Set aside.
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13
Do not discard the oil.
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14
Return the skillet and oil to medium heat.
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15
Add the leeks and saute until softened but not colored, about 4 minutes.
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16
Add the carrots and celery and saute until the vegetables have softened, 3 to 5 minutes.
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17
Add the garlic and cook for 30 seconds.
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18
Remove from the heat and set aside.
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19
Back at the lentil pot.
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20
Using a pair of tongs, fish out and discard the clove-studded onion pieces and the bouquet garni.
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21
Stir the sauteed vegetables and any oil clinging to them into the lentils.
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22
Continue cooking the lentils until tender, another 10 to 15 minutes.
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23
Stir in the reserved tempeh.
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24
Add salt and pepper to taste and serve hot or at room temperature.
