Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
Heat 1 tablespoon olive oil in a large pot over medium heat. Stir in chilli flakes, cinnamon, cumin and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow capsicum and pumpkin; cook 3 or 4 minutes.
Mix in the lentils, tomatoes, chick peas and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until pumpkin is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yoghurt, some chopped mint and a pinch of cayenne pepper.
Used different ingredients.
I used tin lentils (rinsed and drained) and added them only for the last 20 minutes (so they wouldn't go mushy. I added the garlic, bay leaves and thyme that were to go with the lentils into the pot with the vegies. - 03 May 2010