1 pound ( 2 1/4 cups) lentils picked over and rinsed
Salt and pepper
One large onion
5 tablespoons extra virgin olive oil
1 ½ lbs Spanish style chorizo sausage pricked and forked several times
3 carrots peeled and cut into 1/4 inch pieces
3 tablespoons minced fresh parsley
3 tablespoons sherry vinegar plus extra for seasoning
2 bay leaves
1/8 teaspoon ground cloves
2 tablespoons sweet smoked paprika
3 garlic cloves, minced
1 tablespoon all-purpose flour
Placed lentils and 2 teaspoons salt in heat proof container. Cover with 4 cups of boiling water and let’s soak for 30 minutes. Drain well.
Meanwhile, finely chop 3/4 of onion (you should have about 1 cup) and grate remaining quarter, (you should have about 3 tablespoons.)
Heat 2 tablespoons of oil in Dutch oven over medium heat until shimmering. Add chorizo and cook until browned on all sides, 6 to 8 minutes. Transfer chorizo to large plate.
Reduce heat to low and add chopped onion, carrots, 1 tablespoon parsley, and 1 teaspoon salt.
Cover and cook, stirring occasionally, until vegetables are very soft but not brown, 25 to 30 minutes. If vegetables begin to brown, add a 1 tablespoon water to pot.
Add lentils and vinegar to vegetables, increase heat to medium high, and cook, stirring frequently until vinegar starts to evaporate, 3 to 4 minutes.
Add 7 cups water, chorizo, Bay leaves, and cloves; bring to a simmer. Reduce heat to low; cover; and cook until lentils are tender, about 30 minutes.
Heat remaining 3 tablespoons oil in small sauce pan over medium heat until shimmering.
Add paprika, grated onion, garlic, and 1/2 teaspoon pepper; cook, stirring constantly, until fragrant, two minutes.
Add flour and cook, stirring constantly, one minute longer.
Remove chorizo and Bay leaves from lentils.
Stir paprika mixture into lentils and continue to cook until flavors have blended and soup has thickened, 10 to 15 minutes.
When chorizo is cool enough to handle cut in half lengthwise then cut each half into 1/4 inch thick Slices. Return chorizo to soup along with remaining 2 tablespoons parsley and heat through about one minute.
Season and salt, pepper and up to 2 teaspoons vinegar to taste and serve. Soup can be made up to three days in advance.