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Blanch the ham bone (if using): place it in cold water, bring to a boil, discard the water, and repeat two or three times to remove excess salt and possible oxidation flavors
In a large pot, combine the lentils, all the vegetables (except the chorizo), bay leaves, paprika, gochujang, tomato paste, salt, and pepper
Add the blanched ham bone if using, cover with water, and simmer gently for about 45 minutes
Meanwhile, cook the chorizo separately so it doesn't overpower the stew
After 45 minutes, remove the vegetables and blend them into a purée, keeping the carrots aside
Slice the carrots and strain the purée back into the pot through a fine sieve to remove any fibers
Return the carrots and chorizo to the pot
Let it all simmer together for another 20 minutes so the lentils are cooked and the flavors come together
Serve warm with white rice or any other grain
Optional: garnish with pepper vinaigrette made from onion brunooise, green pepper, red pepper, extra virgin olive oil, white wine vinegar, and salt