In a skillet, sauté the onion and brown the chorizo. Then add the grated tomato and cook. Next, add the carrots, whole head of garlic, and chopped potatoes. Stir well and add the lentils (this type does NOT need soaking).

Add just enough water to barely cover the ingredients. These slow cookers hardly evaporate any liquid during cooking. Season with salt and pepper, then add the paprika and bay leaf.

Pour everything into your slow cooker and set to high for 4 hours. Afterward, check if the lentils are done and adjust salt if needed. If you notice the water level is low during cooking, add a bit more hot water to avoid interrupting the cooking process. Ready to serve!