Spanish lentil, pork & morcilla soup

1 kg	Puy lentils
4	Bay leaves
4 sprigs	Parsley
300g	Pancetta (lardons)
50 ml	Olive oil
4 large	Onions (fine diced)
4	Carrots (fine diced)
6 cloves	Garlic (crushed)
4 tsp	Paprika
500g	Morcilla (skinned & mashed with a fork)
6 tbsp	Red wine vinegar
4	Potatoes (small diced)

Method

1.      Cook the lentils covered in water with the herbs & pork until cooked.

2.      Sauté the onions, carrot & garlic in the olive oil until soft.

3.      Stir in the paprika & cook for a few minutes over a low heat.

4.      Add the lentils, morcilla, vinegar, potatoes & a little seasoning.

5.      Cover with chicken stock  & cook until the potatoes are soft.

6.      Adjust seasoning if necessary.