1. Boil green lentils with 1 tsp cumin, 1 bay leaf, and 5 cups of water until cooked. Rinse.
2. Boil potato rounds in salty water for approximately 10 minutes. Don't let them get mushy; they should be cooked but firm.
3. Heat oil in a pan. Add onions and garlic. Cook for 5-6 minutes until onion is softened.
4. Add peppers and cook for 3 minutes.
5. Add tomato paste and cook for 2 more minutes.
6. Stir in tomato and lentils. Add salt and pepper (and optional crushed red pepper flakes).
7. Cover and simmer for 10-15 minutes. (Add a little bit of water if it dries out)
8. Grease an oven dish and place potato rounds. Cover potato rounds with lentils. Pour 1/4 cup of water.
9. Bake in a preheated oven at 350F for 20-25 minutes.
10. Sprinkle parsley on top before you serve.
