Sauté Chorizo: Slice chorizo into 1/4’’ rounds. Heat a large pot on medium heat. Add the chorizo slices in a single layer and cook for 1 minute, just to lightly render some of that fat. Flip each slice to the other side and cook one minute. Transfer to a paper towel-lined plate.

Sauté Veggies: Add 1 tablespoon olive oil to pan. Add onion, bell pepper, carrot, and celery then sauté for 5 minutes. Add garlic, paprika, and oregano, and stir. Add 1/2 cup tomato sauce and cook for 2-3 minutes.

Add lentils, potatoes, chorizo, broth, red wine vinegar, bay leaves, and season with black pepper.

Cook: Bring to a boil, then reduce heat to low, cover the pot, and simmer for 20-30 minutes or until the lentils are tender. Taste and season with sea salt and pepper, as needed.

Serve garnished with fresh chopped parsley. Serve with crusty bread for dipping, and a simple green salad, if desired.