Finely chop the onion, roughly chop 4 cloves of garlic, finely chop the red bell pepper, cut the carrots (peeled) into small bite-size pieces, finely grate the tomatoes and rinse the lentils under cold water

Heat a stock pot with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

After a couple of minutes add in the chopped onion, garlic, red bell pepper and carrots, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the paprika and cumin, quickly mix together, then add in the grated tomato, mix together and then simmer

Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the dried lentils, vegetable broth and bay leaf, turn it up to a high heat and give it a gentle mix, when it comes to a boil, place a lid on the stock pot and lower to a low heat

In the meantime, add 2 cloves garlic roughly chopped into a mortar, along with the parsley and a kiss of sea salt, using a pestle pound down on the ingredients until you make a paste-like texture, then add in 1 tbsp (15 ml) extra virgin olive oil, mix together and set aside

Pat the cod fillets dry with paper towels, then pour 1 tbsp (15 ml) extra virgin olive oil over the fillets and rub all over, season with sea salt & black pepper on both sides

Heat a nonstick grilling pan or regular nonstick pan with a medium heat

Once the pan is nice and hot, about 6 to 7 minutes, add in the cod fillets, cook for 3 minutes per side or until cooked through, then remove from the pan and cover with foil paper

After simmering the lentils for about 20 minutes they should be cooked through, you can always taste them to ensure they are done, simmer for longer if needed, season the stew with sea salt & black pepper and give it one final mix, then remove from the heat

Transfer the stew into shallow bowls, top each one off with a cod fillet and then the garlic & parsley sauce, serve at once, enjoy!