In a medium saucepan with a 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 tamari and bring the 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 tamari, apple cider vinegar, and honey.

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