In a saucepan heat the vegetable oil to medium heat and add the chopped onion and tomato. Fry for 3 minutes and add the diced chorizo.
Continue frying for 3 more minutes. In the meantime, drain the lentil tins, have them ready to add to the tomato and onio sofrito.
Once the sofrito is done, add the lentils and the vegetable stock.
Bring this to a boil and simmer on low heat for 10 minutes.
Serve in a bowl and add a tbsp of creme fraiche. Provecho!