Soak the lentils overnight in cold water. Wash them the next day and put to boil in a pot with enough water to cover them. Throw out the first water.
Add the tomato juice toward the end of boiling. Make a roux of 1 tbsp flour, diluted with a little water and vinegar.
Remove from the stove, add the roux in a thin trickle, return to the stove to bubble.
Then fry a few finely chopped garlic cloves with paprika and pour into the ready lentil stew. Serve the stew sprinkled with savory and chili peppers (optional).