Cut the potatoes (peeled) into 3/4 inch (2 cm) thick bite-sized pieces, finely chop the onion, roughly chop 4 cloves of garlic and rinse the lentils under some water

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

After a couple of minutes add in the slices of baguette and four whole cloves of garlic (skins removed), fry the ingredients for 3 to 4 minutes or until golden fried all around, then remove from the stock pot and add into a mortar

Using the same pan with the same heat, add in the chopped onion and chopped garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the tomatoes finely grated, mix together and then simmer without mixing

Once the grated tomato has slightly thickened, about 3 minutes, add in the chopped potatoes, dried lentils, 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 pan and lower to a low heat

In the meantime, add in the chopped parsley into the mortar with the fried bread and garlic, along with a pinch of sea salt, using a pestle, pound down on the ingredients until you form a paste-like texture

After simmering the lentils for 20 to 25 minutes remove the lid, at this point the lentils should be cooked through (check lentil package instructions) and the potatoes, add in the bread & garlic mixture and season the stew with sea salt & black pepper, gently mix together until well mixed, remove from the heat

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