Heat a couple of tablespoons of oil in a large stockpot or Dutch oven over medium heat. The sizzling sound of the oil is the first indicator that the pan is ready.

Add the diced onion, carrot, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and lightly browned. The aroma of sautéed vegetables wafts through the air, teasing the taste buds.

Add the minced garlic to the pot and cook for an additional minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can quickly turn bitter.

Add the diced red bell pepper to the pot and cook for 2-3 minutes, stirring occasionally, until tender. The sweetness of the bell pepper balances out the earthiness of the other vegetables.

Add the diced chicken to the pot and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. The chicken is opaque and flakes easily with a fork when cooked.

Add the cooked lentils, diced tomatoes, vegetable or chicken stock, thyme, rosemary, and bay leaf to the pot. Stir to combine, then bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the flavours have melded together and the stew has thickened slightly. The sound of the simmering stew is soothing and relaxing.

Season the stew with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.