Cook the lentils: Add the rinsed lentils, vegetable stock, and bay leaves to a medium saucepan. Bring to a boil over high heat — you'll see small bubbles forming around the edges and hear a gentle rolling sound. Reduce the heat to low, cover, and simmer for 20-25 minutes. The lentils should be tender but still hold their shape; you'll notice they've doubled in size and the stock has been mostly absorbed. Remove the bay leaves and set aside.

Sauté the aromatics: While the lentils cook, heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the diced onion and cook for 5-6 minutes until it becomes translucent and releases a sweet, fragrant smell. The edges will start to turn golden brown. Add the minced garlic and cook for another 30 seconds until you can smell its aroma strongly.

Cook the vegetables: Add the diced red bell pepper and courgette to the pan. Increase the heat to medium-high. Cook for 6-8 minutes, stirring occasionally. You'll see the courgette release moisture and then reabsorb it, and the peppers will soften and develop dark char marks on their edges. The vegetables should be tender but not mushy, with a slight bite remaining.

Add the spices and tomatoes: Sprinkle the cumin, smoked paprika, and ground coriander over the vegetables. Stir constantly for 30 seconds until the spices become fragrant and darken slightly. Pour in the chopped tomatoes and stir well. Let this simmer for 5-7 minutes until the sauce thickens and reduces — you'll see it go from watery to a rich, chunky consistency, and the colour will deepen to a warm rust red.

Combine lentils and sauce: Add the cooked lentils to the pan with the tomato-vegetable mixture. Stir everything together and let it cook for 2-3 minutes so the flavours meld. Taste and adjust seasoning with salt and black pepper. The mixture should smell deeply savoury and look cohesive, with the lentils evenly coated in the sauce.

Prepare the yoghurt sauce: In a small bowl, combine the Greek yoghurt with the lemon juice and a pinch of salt. Stir until smooth and creamy. The mixture should be thick but pourable, with a bright, tangy aroma.

Assemble the bowls: Divide the lentil mixture among four bowls. If using rice or quinoa, add a portion to each bowl first. Dollop a generous spoonful of the Greek yoghurt sauce on top. Garnish with fresh parsley or coriander. Serve immediately or allow to cool completely before storing for meal prep.