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1
Combine the lentils, chorizo, and bay leaves in a large saucepan with 1 quart (1 liter) water.
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2
Bring to a boil, then simmer for 35-40 minutes, or until the lentils are tender.
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3
Meanwhile, heat 1 tbsp of the oil in a frying pan over medium-low heat.
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4
Add the garlic and cook for 23 minutes, stirring frequently, or until softened but not browned.
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5
Remove from the pan and reserve.
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6
Add the bread to the pan and fry over medium heat until lightly browned on both sides.
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7
Combine the bread and garlic in a food processor and process to produce coarse crumbs.
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8
Season with salt.
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9
Set the crumbs aside.
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10
Add the remaining oil to the frying pan.
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11
Add the bacon and cook, stirring occasionally, about 5 minutes, until browned.
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12
Add the onion and cook for 3 minutes more, until the onion is tender.
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13
Sprinkle with the flour and paprika and stir well.
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14
Stir in the stock and bring to a boil.
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15
Reduce the heat to low and simmer for 2 minutes.
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16
Keep warm.
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17
Drain the lentils and return to the saucepan.
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18
Stir in the garlic crumbs and the bacon mixture.
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19
Reheat, adding water if needed to moisten the lentils.
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20
Transfer to a serving dish and serve hot.
