Chorizo and Kale Soup

Ingredients

• fresh Argentinian style hot chorizo
  1 lb
• fresh kale

  washed, picked, torn into bite-sized pieces
  3/4 lb
• garlic
  4 cloves
• good-quality boxed beef stock
  2 quarts
• largish leeks white and light green parts

  halved, washed, sliced thin
  2 unit
• maybe 1/2 cup of red lentils

  washed and soaked 1/2 hour in cold water
  1 unit
• leftover baked potatoes preferably yukons

  cut to 1/2 inch cubes
  2 small
• olive oil
  2 tsp
• salt
  1/2 tsp
• fresh ground pepper
  1/2 tsp
• sweet paprika
  1/2 tsp
• hot paprika
  1/2 tsp
• fresh ground cumin
  1/4 tsp