Ingredients
Units
Scale
- 1 large onion, about 1 cup diced
- 1 carrot, about 1 cup diced
- 1 potato, about 1 cup diced
- 2–3 cloves of garlic, minced
- 2/3 cup of red lentils
- 4–5 cups of vegetable broth
- 2 bay leaves
- 1 tsp apple cider vinegar
- 1 cup of sauerkraut, rinsed and drained
- 1 cup of diced smoked tofu
- salt, pepper
To serve:
- vegan sour cream or soy yogurt
- bread
Instructions
1. 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.
2.Cover, and bring to a boil. Reduce heat, then simmer for about 15 minutes or until veggies are tender.
3.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.
4.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.
5.Serve each portion topped with sour cream and smoked tofu. Enjoy!
- Prep Time: 5 mins
- Cook Time: 25 mins