1 TBS Olive Oil

1 Medium Shallot, finely minced

2 Garlic cloves, finely minced

1 TSP Paprika

1-1/2 C water

3/4 C Dry Lentils, rinsed

2 TBS Tamari, divided

1 TSP Apple cider vinegar

In medium saucepan with lid, heat oil over medium heat. Add minced shallot and garlic and cook, stirring frequently, until fragrant and starting to soften, about a minute. Add paprika, lentils, water, and 1 tablespoon tamarin. Bring mixture to a boil over high heat. Reduce the heat to low, cover the pot, and simmer the mixture, stirring occasionally, for 45-55 minutes, until the lentils are tender.

Remove pot from the heat and let the lentils sit, covered, for 10 minutes. Stir in the remaining 1 tablespoon tamarin and apple cider vinegar. 

Cool completely before storing leftovers. Lentils will keep for up to 5 days refrigerated in an airtight container.

NOTE: Spouting whole lentils for 1-3 days prior to cooking rather than using split lentils, makes proteins and other nutrients more available and absorbable to the body!! However, be sure to plan for increased cooking time in your meal prep.