Spanish-Style Lentil Stew with Garlic and Smoked Paprika | Christopher Kimball’s Milk Street | Recip

Ingredients

• 4 ounces bacon, chopped
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, chopped
• 2 teaspoons smoked paprika , plus more to serve
• Kosher salt and ground black pepper
• 1 14½-ounce can diced tomatoes, drained, juices reserved
• 1 ¼ cups brownOR green lentils, rinsed and drained
• 1 head garlic, outer papery skins removed, top third cut off and discarded
• 1 medium red OR orange bell pepper, stemmed, seeded and chopped OR 2 medium carrots, peeled and thinly sliced
• 1 cup lightly packed fresh flat-leaf parsley, chopped