Lentil Soup with Chorizo

Total time: 60 minutes
    A little chorizo packs a lot flavor - even more if you get hot or extra spicy.

 Ingredients:

• 5oz (150gr) chorizo
• 1 1/2 cups small, green lentils 'du Puy'   or tan lentils
• 1 cup red or coral lentils
• 1 medium carrot
• 1 rib celery
• 1 onion
• 3 cloves garlic
• 6 cups (48oz, 1440ml) of beef stock
• 2 cups (15oz, 450gr) whole tomatoes
• 1 1/2 tsp paprika
• 1/2 tsp cumin
• 1 tsp oregano
• 1 tsp basil
• 1 tbs olive oil
• 1 - 2 cups tomato juice, optional, to thin

 Instructions

• Chop onion, carrot, celery and mince garlic. 
• Roughly chop tomatoes, reserving all juices.
• Sauté onion, garlic, celery and carrot in olive oil until tender and starting to color. 
• Add paprika, cumin and sauté 1 minute longer. 
• Add both lentils, herbs, tomatoes with their juices, beef stock and bring to a boil. 
• Cover, reduce heat and simmer until lentils are tender, about 30 minutes.
• Slice chorizo into bite-size pieces.
• Add chorizo and as much tomato juice as desired (if any) to thin, cover and simmer 10 minutes longer. 
• Serve.