Lentil Soup

In a large pot, heat extra virgin olive oil over medium heat.
Dice the pepper, place into the pan, add salt, and sauté until softened.
Chop the onions, place into the pan together with the pepper, add salt, and sauté until softened and translucent.
Chop the leek, add to the pan and sauté.
Mince the garlic, add to the pan, and sauté for 2 minutes until fragrant.
Peel the carrots, dice them, add to the pan, and cook for a few minutes until the vegetables start to soften.
Stir in cinnamon, cumin powder, sweet paprika, hot paprika, clove, and bay leaves. Mix well to combine.
Dice the tomatoes, add to the pot, and cook until the tomatoes start to soften.
Place the cooked and softened vegetables in a beaker, remove the bay leaves, and set aside. Then add water and blend with a blender until smooth.
Pour the smooth vegetable paste into the pot, add water and bay leaves, and mix well to combine.
Stir in the lentils and mix well.
Bring the mixture to a boil and then reduce the heat to a simmer. Cover and cook for about 30 minutes.
Cut the carrots, add to the pot, and mix well.
Cut the potatoes, stir into the pot, and mix well to combine.
Cover and cook until the lentils and vegetables are softened.
Once the lentils and vegetables are cooked, adjust the seasoning if needed. Cook for a few minutes.
Serve the lentil and vegetable stew hot.