Public-domain recipe with an original dish photograph.
1 carrot, chopped 1 green bell pepper, chopped 4 garlic cloves, minced 1 large onion, chopped 1 cup dry brown lentils, soaked overnight and drained 2 plum tomatoes, chopped 2 cups water, or as needed 1 bay leaf 1 tbsp extra-virgin olive oil 1/2 tsp of paprika 1/4 spicy chorizo (optional)
Heat olive oil in a large pot over medium heat. Add the onion, carrot, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes. Stir in the garlic, tomatoes, chorizo and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.