Place a medium pot over medium-high heat and add the olive oil.
Once hot, add the chopped onion, celery, and carrot.
Cook, stirring occasionally, until the onion has softened, about 5 to 7 minutes.
Stir in the minced garlic, optional saffron, and smoked paprika.
Cook for one more minute until fragrant.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
Add the bay leaf, vegetable stock, and the rinsed lentils.
Season generously with salt and pepper and bring the mixture to a boil.
Reduce the heat to a medium-low simmer. Partially cover the pot and cook, stirring occasionally, for 25 to 30 minutes, or until the lentils are tender.
Add more stock or water if the mixture becomes too dry.
The final dish should be saucy but not soupy.
Remove the bay leaf, taste, and adjust seasoning with more salt and pepper if needed.
Garnish with fresh parsley before serving.
Don't skip the smoked Spanish paprika (pimentón); it's essential for the authentic smoky flavor.
Adjust the final consistency with a splash of extra stock or water. You want it saucy enough to mop up with bread, but not watery like a soup.
