Heat the oil in a large pan. Add
the chorizo and cook until crisp and
it has released its oils. Remove with
a slotted spoon into a bowl, leaving the
fat in the pan. Fry the onion, carrots and
cumin seeds for 10 mins until soft and
glistening, then add the garlic and fry
for 1 min more. Scatter over the paprika
and sugar, cook for 1 min, then splash in
the vinegar. Simmer for a moment, then
stir in the lentils, and pour over the
tomatoes and chicken stock.
Give it a good stir, then simmer for
30 mins or until the lentils are tender.
Blitz with a hand blender until smooth-ish
but still chunky. Can be made several
days ahead or frozen for 6 months at this
point. Serve in bowls, drizzled with
yogurt and olive oil, scattered with the
chorizo and a sprinkling of paprika.