Cook the red and black lentils in boiling water 5-7 minutes, so that the lentils are still "al dente" (firm to the bite). Sift the lentils via a sieve and plunge them into cold water. Let dry.
Peel and finely dice the shallots. Wash, core the apples and dice them in 0.5 cm pieces.
In a coated pan, heat olive oil and sauté the diced apple and the spring onions for 2 minutes.
Add the lentils, and sauté together 3–4 minutes at medium heat. Sprinkle with cane sugar and let caramelise 1 minute. Fold in the apple/spring onion mixture and pour in the vegetable broth and balsamic vinegar. Let boil down for 1 minute.
Tip: Aged balsamic vinegar is produced through years of storage in oaken barrels due to the water evaporation over the years, is more concentrated and more viscous than normal balsamic vinegar.
Cut chives into fine little rolls, and sprinkle them on the mixture.
Season the lentil vegetables with sea salt and fresh ground pepper.
Heat rape-seed oil in a coated pan and vigorously stir fry the Berief organic tofu strips for 3 minutes. Season with pepper.
Serving: Serve the warm lentil vegetables with the Berief organic tofu strips on plates in a star pattern. Garnish the lentils with fresh oregano as the final touch.