| 300 ml Lentils | |
| 1 Large Onion | |
| 3 EL Olive Oil | |
| 350g Spanish Chorizo, Pricked with fork | |
| 3 Carrots, peeled and cut into 1cm pieces | |
| 2 EL Fresh Parsley | |
| 2 EL Sherry Vinegar | |
| 1 Bay Leaf | |
| 1/8 TL Ground Cloves | |
| 1 EL Smoked Paprika | |
| 2 Garlic Cloves, minced | |
| 1/2 EL Flour |
| 1. | Place lentils and 2 teaspoons salt in heatproof container. Cover with 4 cups boiling water and let soak for 30 minutes. Drain well. |
| 2. | Meanwhile, finely chop three-quarters of onion (you should have about 1 cup) and grate remaining quarter (you should have about 3 tablespoons). Heat 2 tablespoons 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, stir ring occasionally, until vegetables are very soft but not brown, 25 to 30 minutes. If vegetables begin to brown, add 1 tablespoon water to pot. |
| 3. | 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 simmer. Reduce heat to low; cover, and cook until lentils are tender, about 30 minutes. |