Swedish Lentil Soup

• 100 grams Lentils (green)
• 1/2 Onion, large (minced)
• 1 tbsp Olive oil
• 1 tbsp Paprika powder
• 500 ml Water
• 1 Bouillon cube
• 1 Potato, cubed
• 1/2 can Canned whole tomatoes
• 1/4 tsp or more Salt
• 1 Bay leaf
• 1 clove Garlic
• 1/4 tbsp Honey
• 1 tbsp Vinegar or lemon juice
• 1 generous amount Finely chopped parsley

1. Let the lentils soak in water for at least 3 hours.
2. Separate the canned tomatoes from the tomato juice.
3. Heat the oil in a pot, add a pressed clove of garlic and the onions, and saute over medium heat.
4. When the onion becomes translucent, sprinkle on paprika powder, and stir evenly.
5. Add water and the juice from the canned tomato.
6. Bring to a boil, then add the drained lentils, bay leaf, bouillon, and salt.
7. Add the potato, cover the pot with a lid, then simmer over low heat for about 30 minutes.
8. 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.
9. Season with salt to taste.
10. Garnish with finely chopped parsley, and transfer to serving bowls.
11. Serve it up piping hot.
12. Mix the leftover soup with curry roux, and you have a quick and easy bean curry.

onion, olive oil, paprika, tomatoes, salt, bay leaf, clove garlic, honey, vinegar, generous amount

Taken from cookpad.com/us/recipes/169974-swedish-lentil-soup (may not work)