Heat the oil in a pan. Sauté the lentils for approx. 3 mins., pour in the stock, bring to the boil, simmer on a low heat for approx. 30 mins. until almost soft, drain and transfer to a bowl.
Mix the balsamic and olive oil in a large bowl, season. Add the lentils, celery and all the other ingredients up to and including the spring onions, mix well.
Sweet Potato Wedges
Heat the oil in a frying pan, fry the tofu for approx. 2 mins. on each side, serve with the lentil salad.