Let the lentils soak in water for at least 3 hours. Separate the canned tomatoes from the tomato juice.
Heat the oil in a pot, add a pressed clove of garlic and the onions, and sauté over medium heat. When the onion becomes translucent, sprinkle on paprika powder, and stir evenly.
Add water and the juice from the canned tomato.
Bring to a boil, then add the drained lentils, bay leaf, bouillon, and salt.
Add the potato, cover the pot with a lid, then simmer over low heat for about 30 minutes.
When the lentils and potato become tender, add the tomatoes from Step 1, the honey, vinegar or lemon juice to adjust the taste as desired.
Season with salt to taste. Garnish with finely chopped parsley, and transfer to serving bowls.
Serve it up piping hot.
Mix the leftover soup with curry roux, and you have a quick and easy bean curry.
Story Behind this Recipe
When I lived in Sweden, this is the soup my host father would make often for their weekly vegetarian dinner. Together with some bread, it makes a perfect meal for a cold winter day. I can still recall the image of my host father in the kitchen in front of the simmering pot.
You don't have to reconstitute lentils in water before cooking them, but I added Step 1 in order to reduce the cooking time.