Finely chop the onion, roughly chop the garlic, finely chop the bell peppers and roughly chop the carrot (peeled)

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

After a couple of minutes add in the chopped vegetables, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the paprika, quickly mix together, then add in the tomatoes finely grated, mix together and then simmer without mixing

In the meantime, cut the sweet potatoes (peeled) into ¾ inch (2 cm) thick bite-sized pieces and add the lentils into a fine sieve and rinse under water

Once the grated tomato has thickened, about 4 minutes, add in the chopped sweet potatoes, the dried lentils, the water and the 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 pan and lower to a low heat, simmer for 20 to 25 minutes or until the lentils and sweet potatoes are cooked through

After 20 to 25 minutes and the ingredients are cooked through, season the stew with sea salt & black pepper, gently mix together and then remove from the heat

Transfer into shallow bowls and garnish with fresh parsley, enjoy!