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Rinse the brown lentils under cold running water until the water runs clear.
Peel and finely chop the onion, garlic cloves and green pepper.
Peel and slice the carrots into rounds or small pieces.
Peel the potato and break it into medium-sized chunks to release the starch.
Heat a drizzle of extra virgin olive oil in a saucepan over medium heat, then add the onion and cook for about 5 minutes until soft and translucent.
Add the garlic and green pepper, then cook for a further 5-7 minutes until softened and fragrant.
Stir in the carrots and cook for another 2 minutes.
Remove the pan from the heat, add the sweet smoked paprika and stir quickly to prevent it burning.
Return the pan to the heat and add the rinsed lentils, potato chunks and bay leaves. Pour in enough water or vegetable stock to cover, then add a pinch of ground cumin if using.
Bring to the boil over high heat, then reduce to a gentle simmer. Cover the pan, leaving a small gap, and cook for 40-50 minutes, stirring occasionally and topping up with water if needed.
When the lentils are tender, season with salt to taste. If you prefer a thicker consistency, blend or mash a portion of the stew and stir it back in.
Serve piping hot with crusty bread for dipping.