Finely chop the garlic cloves, onion, green pepper and carrot. Heat a little olive oil in a saucepan and we fry the vegetables for five minutes. Season lightly, add the grated tomato, the concentrate and cook a couple more minutes.
Then add the bay leaf, lentils and chard. we cover with plenty of cold water and cook (better covered) for about 40 minutes or until al dente. If they look too dry, add more water during the process.
Heat a fund of oil in a frying pan, add the paprika and we withdraw immediately from fire to prevent burning. Pour the lentils into the saucepan, add the diced potatoes and cook for 10 more minutes. We serve very hot.