Tomato, lentil and chorizo soup

I had home made lentil soup in mind for lunch today. The recipe is in my head but the ingredients can vary a bit depending on what is in the veggie drawer. There is usually onion or leek or both. Bacon or ham. Green pepper or celery. Carrots. Parsley. If it's not just an everyday soup occasion there might be some coconut, tamarind, indian spices. Today's surprise ingredient was the chorizo lurking in the freezer. Not such a leap from bacon really. Once I was decided on that I went with a mediterranean theme. Red pepper as well as green. Cumin and smoked sweet paprika. Some big on the vine tomatoes. Chives in addition to the parsley. The result? Kitchen cupboard everyday scottish soup transported to somewhere between Morocco and Spain. The recipe went something like this: 4oz red lentils, rinsed 2 small onions, chopped 2 cloves garlic, smashed 2 green chillies, chopped 1 red pepper, chopped 1 green pepper, chopped 100g approx chopped chorizo 4 medium/large tomatoes, chopped 1.5 litres vegetable stock 1/2 teaspoon ground cumin 1/2 teaspoon paprika (sweet smoked) Chives, chopped Flat leaf parsley chopped Pan fry onions, garlic and chilli in olive oil till softened and starting to colour. Add peppers and chorizo and fry for a few minutes, till the oil begins to run from the chorizo. Then add the spices and stir for 2 minutes more. Add the lentils, tomatoes and stock. Stir and simmer for 15 minutes till the lentils are cooked. Add herbs a few minutes before the end.