Steps
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Fry 200g of peeled diced cooking chorizo until crisp and its oil is released. Lift out with a slotted spoon.
- Add 1 large chopped onion, 2 chopped carrots, and 1 pinch of cumin seeds. Cook for 10 minutes, then add 3 chopped garlic cloves and cook for 1 minute.
- Stir in 1 teaspoon of smoked paprika and 1 pinch of golden superfine sugar for 1 minute. Add 1 tablespoon of red wine vinegar and let it bubble briefly.
- Add 250g of red lentils, 800g of canned chopped tomatoes, and 850ml of chicken broth. Simmer for 30 minutes, until the lentils are tender.
- Blend briefly with an immersion blender, leaving some texture. Spoon into bowls and top with plain yogurt, the chorizo, a drizzle of olive oil, and smoked paprika.