Place lentils in a large heat-proof container or a large glass mixing bowl, and pour 4 cups boiling water over the lentils; set aside for 30 minutes. Then drain.
Heat the olive oil in a Dutch oven set over medium-high heat.
Add the sausages to the hot oil and cook for 6 minutes, turning to brown on all sides. Remove from pot and transfer to a plate.
To the pot, add the butter to melt.
Stir in the chopped onion and carrots; reduce heat to medium and cook for 6 minutes, or until beginning to soften.
Stir in the chopped parsley and garlic; cook for 15 seconds.
Season with paprika, salt, and pepper.
Stir in the tomato paste and cook for a minute.
Add in the bay leaves and chicken broth; bring to a boil.
Add the lentils; bring to a boil.
Slice chorizo into ¼-inch slices; add to the pot.
Reduce heat to a steady simmer; cover slightly and simmer for 30 to 40 minutes, or until lentils are tender.
Stir in rice wine vinegar.
Taste for salt and pepper; adjust accordingly.
Remove from heat and let it stand for a few minutes.
Ladle into bowls and serve with toasted bread slices.
Soaking Lentils: Soaking lentils is not a must, but it is a good practice for better nutrient absorption, making them easier to digest.
Red or Green Lentils: Red lentils cook faster and they dissolve as they cook, making a smoother and thicker soup. Green (and brown) lentils take a little longer to cook, but they hold their shape and add more texture to soups.
Chorizo Substitutes: In most cases, any sausage can be substituted for the chorizo. I sometimes like to use Italian Pork Sausage, and other times I've used Andouille sausage.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Soup
Cuisine: Spanish
Keyword: best lentil soup recipe, chorizo, lentil soup with sausage, lentil soup with vegetables