Hearty Spanish-Style Lentil and Chorizo Soup

Place lentils and 2 teaspoons salt in large bowl. Cover with 4 cups boiling water and let soak for 30 minutes. Drain well.

Meanwhile, finely chop three-quarters of onion (you should have about 1 cup) and grate remaining quarter on the large holes of a box grater (3 tablespoons). Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add chorizo and cook until browned on both sides, 6-8 minutes. Remove and set aside. Reduce heat to low and add chopped onion, carrots, 1 tablespoon parsley, and 1 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are very soft but not brown, 25-30 minutes. If vegetables begin to brown, add 1 tablespoon water to pot.

Add drained lentils and sherry vinegar to vegetables; increase heat to medium-high and cook, stirring frequently, until vinegar starts to evaporate, 3-4 minutes. Add 7 cups water, chorizo, bay leaves, and cloves; bring to simmer. Reduce heat to low, cover and cook until lentils are tender, about 30 minutes.

Heat remaining 3 tablespoons oil in small saucepan over medium heat until shimmering. Add paprika, grated onion, garlic, and ½ teaspoon pepper; cook, stirring constantly, until fragrant, 1-2 minutes. Add flour and cook, stirring constantly, 1 minute longer. Remove chorizo and bay leaves (discard bay leaves) from lentils. Stir paprika mixture into lentils and continue to cook until flavors have blended and soup has thickened, 10-15 minutes. When chorizo is cool enough to handle, cut in half lengthwise, then cut each half into ¼”-thick slices. Return chorizo to soup along with 1 tablespoons parsley and heat through, about 1 minute. Season with salt, pepper, and up to 2 teaspoons sherry vinegar to taste. Serve, sprinkling with remaining 1 tablespoon parsley (if you like, you can drizzle a little olive oil over each serving.) Soup can be made up to 3 days in advance.