In fresh water cook the lentils with the bay leaves and the carraway powder. When the lentils has cooked, strain it.
Heat oil in a pan on medium heat. Add the onion and the garlics than cook for 2-3 minutes or until the onion becomes translucent.
Place the pork, the red bell pepper in the pan, stir and cook until moisture is almost completely evaporated and meat is well browned. Season with salt, paprika powder, smoded paprika powder, cocoa powder and crushed chili.
Add the tomato passata and 1 cup water. Bring to a boil, reduce heat, and simmer for 20 minutes.
Add the corn and cook for 10 minutes.
Add the cooked lentils and bring to a boil. Cook for 5 minutes and serve it.
Notes
I like the lentil chili con carne with the sour cream.