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.
See more Soup recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.