Heat the olive oil in a pan and add the onion, garlic and celery. Cook gently for about 10 minutes until the onion is soft and golden. Add the chorizo and cook until the fat renders out and the sausage starts to crisp.
Stir in the lentils, then add the spices and chicken stock and bring to the boil. Add the bay leaf and simmer gently for 20-25 minutes until the lentils are tender.
Add the tomatoes and simmer for a further five minutes until the tomatoes have softened. Season. Serve in deep bowls, garnished with the spring onions and a squeeze of lemon juice.
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