Here's a trick my mom always uses to remove the fat from the chorizos before adding them to the stew. Cut the chorizo into 4 thick slices, place them in a saucepan with water, and let them boil for about 15 minutes. You'll see a lot of the fat stays in the water, making the stewed lentils less heavy.

Cover all the ingredients with water, about two fingers above. Add the chorizo and bay leaves, and a couple of pinches of salt or even half a bouillon cube if you like. Cover the pot and let it simmer for about an hour on very low heat. Mine is a regular pot, but you can also use a pressure cooker and adjust the time. Uncover and let it thicken for another half hour, check if all the ingredients are well cooked, and it's ready.