Add the lentils and bay leaves into a medium/large pot, top up with water making sure they are fully submerged and for the level of the water to be 4 cm above them. Bring to a boil and simmer with the lid on for about 15’ until soft but al-dente as well. Actual time depends on the lentils. Remove from the heat and drain in a fine sieve while discarding the bay leaves.
Take a large frying pan and place on medium heat. Pour the oil and allow to heat up for a minute or so. Add the carrots, onions and garlic and sauté for about 10’ and until they soften.
Add to the pan the tomatoes along with the paprika/pimentón and the wine, bring to a boil and simmer for 10’ to create a nice sauce.
Put to the pan the lentils with the chicken stock, parsley and the coriander and season with the salt and pepper. At low heat allow for the flavours to come together for about 5’.