1.In a large saucepan, heat oil over medium heat; cook chorizo, in batches, for about 2-4 minutes, or until sausage is browned. Drain on paper towel.
2.In the same pan, cook onion, bacon and garlic, stirring, for about 2-3 minutes, or until onion softens. Return chorizo to pan with lentils, carrot, potato, bay leaves and the water; bring to the boil. Reduce heat; simmer, covered, for about 40 minutes, stirring occasionally, until lentils are tender and mixture is thick.
3.Meanwhile, to make sofrito: In a large frying pan, heat oil over medium-low heat; cook onion, stirring, for about 20 minutes or until onion is browned lightly and softened. Add tomato; cook, stirring gently, for about 3 minutes, or until tomato begins to soften.
4.Add zucchini to lentil mixture; simmer, covered, for about 10 minutes, or until zucchini is tender. Season to taste. Serve lentil mixture topped with sofrito and parsley.