Step 1

Preheat the oven 200C/180C Fan/Gas

Step 2

Place the tomatoes, still on the vine, in a roasting tin along with the whole garlic. Roughly chop 130g/4½oz of the chorizo and add to the roasting tin. Drizzle with the oil and sprinkle over the paprika. Season generously with salt and pepper and roast for 15 minutes.

Step 3

When cooked, place the roasted tomatoes and chorizo in a large saucepan discarding the vine. Squeeze the garlic into the pan and discard the skins. Add half the lentil stew, the stock and a pinch of sugar. Place the over a medium heat and simmer for 2–3 minutes to develop the flavours.

Step 4

Remove from the heat and use a stick blender to blend the soup until smooth and silky. Add the remaining lentil stew to the soup pan and return to a low heat to gently warm through.

Step 5

Finely chop the remaining chorizo and fry for 2–3 minutes until it is crispy and has released its oils.

Step 6

Spoon the warmed soup into bowls. Top with the crispy chorizo and oil, followed by a swirl of crème fraîche or cream (if using) and finish with a sprinkling of parsley.