Start by sautéing chopped onion and carrot in a pot with a few tablespoons of water (or vegetable oil, if you prefer). After 5-10 minutes when onions are soft, add diced potato, garlic, lentils, broth and bay leaves.
Cover, and bring to a boil. Reduce heat, then simmer for about 15 minutes or until veggies are tender.
Meanwhile heat up a non-stick skillet over medium-high heat. Add diced tofu, then fry on each side for a few minutes, until nice and crusty.
Chop sauerkraut roughly, then add to the soup with apple cider vinegar, and cook 1-2 minutes, until everything is heated together. Remove bay leaves, and season with salt and pepper.
Serve each portion topped with sour cream and smoked tofu. Enjoy!
