Ingredients:

• 1 tablespoon of olive oil
• 1 medium-sized shallot, finely minced
• 2 garlic cloves, finely minced
• 1 teaspoon of paprika
• 1 1/2 cups of water
• 3/4 cup of dry lentils, rinsed
• 2 tablespoons of tamari (divided into 1 tablespoon each)
• 1 teaspoon of apple cider vinegar
• 1 teaspoon of honey

Instructions:

1. In a medium saucepan with a lid, gently warm the olive oil over medium heat. Add the finely minced shallot and garlic, sautéing while stirring frequently until they become fragrant and start to soften, which should take around a minute.
2. Incorporate the paprika, dry lentils, 1 tablespoon of tamari, and water into the saucepan. Gradually bring the mixture to a boil over high heat.
3. Once boiling, lower the heat to a simmer, cover the pot, and let it cook. Stir occasionally as it simmers for 45-55 minutes or until the lentils reach a desired tenderness.
4. When the lentils are ready, stir in the remaining 1 tablespoon of tamari, apple cider vinegar, and honey. Mix well to incorporate these final flavors.