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In a large pot over medium-high heat, warm the olive oil. Once hot, add the diced onion, capsicums, and carrots, cooking for about 7 minutes until they soften and become fragrant.
Stir in the sliced garlic and sauté for an additional 1 to 2 minutes.
Add the smoked paprika and cook for 1 minute, then incorporate the grated tomatoes, diced potatoes, pumpkin pieces, lentils, vegetable broth, bay leaves, and a pinch of salt and pepper.
Bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Cover the pot and let it cook for 30 to 35 minutes, or until the lentils are tender.
Once the stew is ready, remove the pumpkin pieces and mash them with a fork. Return the mashed pumpkin to the stew and mix well.
Serve the stew hot, accompanied by slices of sourdough fried in olive oil and a generous drizzle of olive oil on top.