Start by cooking the lentils: rinse the lentils under cold running water until the water runs clear. Place in a saucepan with unsalted water, the bay leaf and the thyme. Cook until the lentils are tender (30-35 minutes). Drain and allow to cool.
Peel and finely dice the chorizo, onions, garlic and the leeks.
Heat a large saucepan and add a drizzle of olive oil. Add the onion and leek to the pan and cook until soft. Add the garlic and cook for 1 minute before adding the chorizo. Stir over a medium heat for a couple of minutes and then add the lentils, paprika and the chicken stock. Bring to the boil and simmer for 5-10 minutes or until you have a nice thick stew. Season with salt and pepper.
«Cured chorizo should be used in this recipe - raw chorizo will make the stew very greasy.»