Heat a stock pot with a medium heat and add in the olive oil

Meanwhile, finely chop the onion, roughly chop the garlic and finely chop the red & green bell pepper

Add the cut vegetables into the stock pot with the hot olive oil, mix together, after 4 minutes and the vegetables are lightly sauteed, add in the paprika and cumin, quickly mix together, then add in the 2 tomatoes finely grated, mix together and simmer

Once the tomatoes have slightly thickened, about 3 minutes, add in the lentils (rinsed) and the vegetable broth, raise to a high heat, mix together and bring to a boil, then place a lid on the pan and lower to a low heat

Meanwhile, pat the salmon fillets dry with paper towels, season with sea salt & black pepper and cut into small bite-sized pieces

After simmering the lentils for 20 to 25 minutes and they are fully cooked (check package instructions on the lentils you are using), season with sea salt & black pepper, mix together, then add in the pieces of salmon, place the lid back on the pan and go for 1 to 2 minutes or until the salmon is cooked through, then remove from the heat

Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, serve at once, enjoy!