1-First: soak 2 cups of dry green lentils in 4 cups of boiling water for 30 minutes, then drain them well.

2-Next: heat 3 tablespoons of olive oil in a Dutch oven over medium-high heat and brown 1.5 pounds of chorizo sausage (2 to 3 links), pricked on all sides, for about 6 minutes before removing it from the pot.

3-In the same pot, melt 1 tablespoon of butter and sauté 1 small yellow onion (finely chopped) and 2 large carrots (thinly sliced) over medium heat for 6 minutes until they soften.

4-Now, add ¼ cup of chopped fresh parsley and 4 cloves of minced garlic, cooking briefly before seasoning with ½ tablespoon of paprika, salt, and pepper to taste.

5-Stir in 2 tablespoons of tomato paste and cook for one minute to deepen the flavors.

6-Add 2 bay leaves and 6 to 8 cups of chicken broth, bringing the mixture to a boil while scraping the bottom of the pot.

7-Once boiling, add the drained lentils and bring everything back to a boil.

8-Slice the browned chorizo into ¼-inch pieces and stir it into the pot.

9-Reduce the heat to a steady simmer, cover slightly, and cook for 30 to 40 minutes until the lentils are tender.

10-Finally, mix in 1 to 2 tablespoons of rice wine vinegar or sherry vinegar, adjust the seasoning, and let the soup stand for a few minutes before serving with toasted baguette slices if you like.