Chorizo and Lentil

Directions

Dice a big white onion, 6-8 garlic cloves, three jalapeños, one red bell pepper, and two carrots. Brown 1 pound chorizo (from BB) in olive oil. Remove and add diced veggies. Add salt and pepper, cumin, Turkish oregano, healthy bit of paprika, decent amount of red pepper flake. Let veggies soften and brown a little. Get all their liquid out. Add chorizo back in, one can stewed tomato (14.5 oz). Break up tomatoes with spoon. Add 1 cup green lentils. Add three tsp of chicken bouillon and three tsp of beef bouillon (Penzey's). Add 6 cups water. Adjust seasoning as needed. Bring to boil. Then do high simmer for at least 30 minutes. Top with grated manchego.