Heat your oil in a large stockpot or Dutch oven over medium heat.

Add in onion, and cook 2-3 minutes until tender. Add minced garlic, paprika, sea salt, and pepper to taste, stirring, for 1 minute or until fragrant.

Add in sweet potato cubes, and cook for 2 minutes, stirring constantly. Simmer for another 5 minutes and add a little water if needed to prevent sticking.

Add in your rinsed lentils, bay leaf, and broth. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20-30 minutes or until sweet potato and lentils are tender.

Season with sea salt and freshly ground black pepper to taste, then add in your maple syrup and stir well. Remove bay leaf and discard.

Serve hot with toasted pepitas and chopped cilantro.