1. Rinse the mixed beans/lentils and then let soak in water overnight for 8-12 hours. The next day, rinse the mix again, then add to a large pot with lightly salted water and the bay leaf. Bring to a boil and then reduce the heat and let simmer for 60 minutes. Drain the legumes and set aside.

2. Dice the bacon. Peel and dice the onion and garlic finely. Wash the carrots, celery stalks, and the leek and dice/cut in rings. Set everything aside.

3. Heat up a large pot or dutch oven with some olive oil. Add the diced bacon and fry some time to render out some of the fat. Add the diced onion and garlic and fry until soft and fragrant. Add the diced carrots, celery, and leek and continue cooking over medium-high heat to brown the veggies a bit – about 4-6 minutes. Add the tomato puree and mix in. Let brown for a minute or two, then add the chunky tomatoes, veggie broth, and chopped parsley. Season with smoked paprika, cumin, salt, and fresh ground pepper. Bring to a boil again, add the legumes, then reduce the heat, cover the pot/dutch oven and let the stew simmer for about 30 minutes – stir occasionally. If too much liquid evaporates, add some water.

4. To serve sprinkle the stew with some more chopped parsley, season with more salt and pepper to your liking, and drizzle with some olive oil.