Put the washed and drained lentils to boil, but not with too much water. In a pan, pour a little oil and sauté the finely chopped carrots, onions and celery. Add them to the semi-cooked lentils, pour in a little oil, spices to taste and boil until finished.
Once the lentils are done, remove them from the heat, transfer half of them into a greased tray, arrange the tomato slices on top, sprinkle them with more spices and chopped garlic, bay leaf and pour the remaining lentils in.
Add a little oil and put it to cook until the liquid evaporates. Serve these lentils with a spoon of strained yoghurt if desired, sprinkled with chopped parsley.