Soak lentils in enough water for one night. One day later, preheat oven to 180 °C. Roast garlic bulb in it on the broiler for about 15 min, remove and cool.
Remove peel from onion and spice with bay spice and cloves. Blanch (scald) tomatoes, skin, cut in half diagonally, remove seeds and remove stem. Coarsely chop the flesh. Clean and rinse peppers and cut into strips.
Heat oil in a large saucepan. Sauté tomatoes and peppers briefly, add both paprika powders and cumin. Add the lentils and the spiked onion and pour in the water. Remove the peel from the roasted garlic, crush it and stir it in. Bring everything to a boil and simmer on low heat for about 45 minutes.
In the meantime, remove the peel from the potatoes, rinse them, cut them into small cubes and add them about 15 minutes before the end of the cooking time. Add the chorizos about 5 minutes before the end of cooking. Season stew with salt and pepper. Remove the chopped onion. Serve with white country bread.
If lentils are not soaked, add 2 liters of water. After 45 min add stock cube for 1 liter of clear soup, salt and pepper. 1/2 garlic bulb used. Instead of fresh tomatoes 1 can of tomatoes chunky.
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