Put olive oil in a deep frying pan and allow to heat up gently then add the lardons or pancetta and fry for a few minutes before adding the garlic, chilli flakes, curry powder and paprika to frying pan followed by onions, leek, celery, sweet potato, carrots and roasted capsicum. Stir gently to coat all contents in spices. Sauté for around 10 minutes or until they start to soften.
Place lentils and stock in a large saucepan and add sautéed contents from frying pan. Stir up and add the bay leaves and sea salt. Place lid on saucepan and leave to boil. Once boiled, turn down to a gentle heat and allow to simmer for 35 to 40 minutes.
Once cooked through, blend mixture till smooth. Reheat if necessary and add ground black pepper. Serve with warm crusty bread and butter then enjoy.