Prep: 1. Peel and chop carrots. Slice celery. 2. Finely chop onions and garlic.. Make: 1. Heat oil in a Dutch oven or large sauce pot over medium heat. Add onion, celery, carrots and garlic and cook, stirring occasionally, until softened, about 8 minutes. Add paprika and cook 1 minute. 2. Add lentils, chorizo and chicken stock along with 1 cup of water. Bring to a boil then reduce to a simmer. 3. Simmer gently until the lentils are tender and the soup has thickened, about 30 minutes. Add a little more water if the soup gets too thick. Season to taste with salt and pepper.
Puy lentils are recommended!