Heat the oil in a large pan, add the onion and fry until softened. Stir in the garlic, chorizo and peppers and fry for 5 minutes more. Pour in the stock, add the lentils then bring to the boil. Turn down the heat to a simmer and cook, covered for 25 minutes until the peppers are tender. Blitz with a hand blender, or in a food processor until smooth.
For a chunky texture, only blend half of the soup.
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