Directions

1. Preheat the oven 200C/180C Fan/Gas 6.
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.
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.
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.
5. Finely chop the remaining chorizo and fry for 2–3 minutes until it is crispy and has released its oils.
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.