Place the beef and sausage or chorizo in the pot.

Peel and slice the carrot, peel the potatoes and leave them whole, finely chop the leek (only the white part), and grate the onion. Add them to the rest of the ingredients.

Add the bay leaves and garlic cloves, making a small cut in each. Now add the salt, the teaspoon of paprika, and a splash of olive oil.

Finally, add the lentils and water. Keep in mind that evaporation is much lower in a quick pot, so I usually cover the ingredients and then add about a glass more.

Cover the pot and bring to a boil. Once it starts boiling and releasing steam, reduce to medium heat and cook for about 20 to 25 minutes.