Step 1

Cook the chorizo in a large stockpot over medium heat, stirring occasionally, for about 5 minutes (or until most of the fat has melted out). Transfer the chorizo to a plate lined with a paper towel. Reserve 1 tablespoon of the remaining fat and discard the rest.

Step 2

Heat the remaining 1 tablespoon of chorizo fat in the same stockpot over medium-high heat. Add the onion, carrots and celery and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1-2 minutes, until fragrant.

Step 3

Add 7 cups stock, lentils, potatoes, tomato paste, bay leaf, cooked chorizo, and stir to combine. Continue cooking until the stew reaches a simmer. Reduce heat to medium-low to maintain the simmer. Cover and cook until the lentils and potatoes are tender, about 20 minutes.

Step 4

Discard the bay leaf. If you would like a brothier stew, feel free to add in a bit of extra stock. Taste the soup and season with salt and black pepper as needed. (See note below below too if the soup seems too greasy at this point.)

Step 5

Serve warm, garnished with lots of chopped fresh chives.