Heat the olive oil in a large soup pot over medium heat.
Add the diced onions, chopped carrots, red bell pepper, and mushrooms.
Cook the vegetables for roughly ten minutes, and then add the white wine.
Cook for an additional twenty minutes, or until the vegetables are completely softened and the wine is partially reduced.
Add the diced chorizo, minced garlic, pimentón, Kosher salt, garlic powder, dried oregano, crushed red pepper flakes, and chopped parsley.
Cook the mixture for an additional five minutes.
Add the dried lentils and water, and bring the contents to a simmer.
Reduce the heat to low, and cook the lentils over low heat for roughly 90-120 minutes, or until they are completely tender.
Serve the lentils hot, in bowls, with some Greek yogurt and chives on top.
Serve with warm bread, and perhaps some softened butter.