For the Lentils

1. Heat olive oil over medium-high heat in a large skillet or deep saute pan. Place sausages in the pan and cook 6-7 minutes, turning to brown on all sides. Transfer to a plate. (Sausages will not be cooked all the way through at this point.)

2. Place onion in the hot fat. Reduce heat to medium and cook 7 to 8 minutes or until beginning to soften. Add the celery and cook 4 to 5 minutes more.

3. Add the garlic, stir until fragrant. Add the chopped roasted red bell pepper, the tomato paste, the wine and cook 1 minute.

4. Add 4 cups of chicken broth and bring to a boil. Add the lentils, smoked paprika and crushed red pepper flakes. Bring to a boil.

5. Slice chorizo into 1/4 to 1/3-inch slices. Add to the pan with the lentils.

6. Reduce heat, cover slightly and simmer 30 to 45 minutes or until lentils are tender, adding additional chicken broth as needed to maintain a "soupy" consistency. Add red wine vinegar and adjust seasoning with salt and black pepper. Stir in parsley. Let rest while making the toast.

Manchego Toast

1. Preheat broiler on high. Combine softened butter and garlic. Spread over the slices of bread
   then top with grated cheese.

2. Place on a baking sheet then place under the broiler for 2-3 minutes or until hot and bubbly.