Prep the vegetables: Dice the Onion (diced), Bell Pepper (diced small), and Potato (diced small). If using, dice Celery (or Carrot; Optional (for classic mirepoix)) as well.
Make the spice-garlic-lemon paste: In a mortar and pestle, crush Coriander Seeds (ground), Fennel Seeds (ground), Anise Seeds (ground), White Peppercorns (ground), and Dried Chili Flakes (pinch, ground) until coarse. Add the Garlic (sliced) and lemon zest from the Lemon (zest and juice). Pound again until you have a fragrant paste.
Fry the tomato paste: Heat olive oil over medium-high heat and add 3 tbsp Tomato Paste. Cook, stirring, until it starts to darken and caramelize. Add the spice-garlic-lemon paste and fry briefly to bloom the aromatics.
Add the vegetables: Add all diced vegetables to the pot and stir to coat in the tomato-spice mixture. Cook until they begin to soften.
Add lentils and liquids: Stir in the rinsed French Green Lentils (rinsed well). Add the Canned Crushed Tomatoes (no salt added), 4 cups of Water (add extra if needed), the juice from the Lemon (zest and juice), and Bay Leaves ().
Simmer: Bring to a gentle boil, then add the Potato (diced small) if you didn't already. Lower heat to medium-low and simmer until lentils and potatoes are tender, adding more Water (add extra if needed) if the stew thickens too quickly.
Season and finish: Taste and add Vegetable Bouillon Paste (instead of salt) and Salt (to taste) as needed. Finish with Black Pepper (to taste) and a sprinkle of smoked paprika and fresh parsley to serve.
