Start with adding the lentils to a bowl or pot and add the 2 cups of water. Next, top with a lid or towel (if using a bowl) and leave for a couple of hours. I usually leave it for about 2-3 hours.
Once, the lentils have soaked, pour them through a collander and let them drain until you're ready to add them to your stew.
Afterwards, put a wide pot onto medium heat, add olive oil as well as the chopped onion and garlic. Sweat the onion and garlic until soft. Next, add the chopped carrot and roast for another 5 minutes. Last, but not least add the chopped pepper and roast for another couple of minutes, before adding the chopped sun-dried tomatoes and tofu, cut in small squares.
Keep stirring regularly for another 2-3 minutes, then add the lentils. Season with vegetable broth, cumin, smoked paprika, salt & pepper.
If you have some leftover red wine, you could add it now and deglaze the ingredients. If you do, make sure your pot is on medium-high heat and let it evaporate almost completely.
Next, add the water & chopped tomatoes. Let it simmer for at least 1 hour. (The longer it simmers, the better it's going to taste.)
Season with the already added spices, if needed. Serve with some bread* & top with different seeds.