Bring a large pan of water to the boil, add the green lentils and simmer for 15 - 20 minutes until just tender but still with bite.
Add the carrots and cook for a further 5 minutes.
Drain, reserving the cooking liquid.
While the lentils and carrots are cooking heat the olive oil, gently in a large, heavy bottomed pan. Add the onions, cover, reduce the heat to very low and cook for 5 minutes or so until soft and just beginning to brown.
Add the garlic, bay leaves, thyme, most of the tomatoes, most of the green pepper (keep a few pieces of each aside to use later), paprika and tomato puree. Cook gently for a further minute or so until aromatic.
Add two tablespoons of water, cover and stew on the lowest temperature for 10 minutes. Add a little more water if necessary.
Add the cooked lentils, carrots and sliced sausages plus 4 tablespoonfuls of the reserved cooking liquid.
Cover and cook gently for 10 minutes.
Add sea salt and ground black pepper to taste.
Serve topped with the remaining uncooked green pepper and tomatoes.
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.