Heat oil in a pan and fry the onion and garlic for five minutes.
Add carrots, turnips, potatoes, and parsnip chunks to the pan.
Cook the root vegetables for five minutes or until they begin to soften.
Stir in both types of paprika and fry for a few minutes.
Add the tomatoes and tomato purée, then cook for 3 minutes.
Add chorizo, lentils, and 1.75 litres of stock, then bring to a boil.
Simmer gently for 45 minutes until vegetables and lentils are tender.
Add the kale and cook for five minutes until softened.
Season with salt and pepper and serve with soured cream and paprika.