1) Begin by heating 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Once the oil is warm, add the chopped onion and diced carrots. Sauté them gently for about 5 to 7 minutes, or until the vegetables have softened and the onions are translucent.

2) Next, stir in 2⁄3 of the minced garlic (keep the rest aside for the gremolata) and chopped anchovy fillets. Cook for another minute or two, allowing the anchovies to melt into the mixture and infuse it with their deep umami flavor.

3) Add the thyme and bay leaf to the pot, stirring well to coat the vegetables and aromatics.

4) Add the chorizo sausages to the pot and cook them for a few minutes until they begin to brown and release their flavorful oils. Then, stir in the (drained) green lentils and pour in the stock until everything is just submerged.

5) Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let the stew cook for about 20 to 25 minutes, or until the lentils are tender but still hold their shape. Season with salt and pepper to taste, keeping in mind that the anchovies and chorizo already contribute saltiness.

6) Once the lentil stew is done simmering, remove the cooked chorizo sausages and let them cool a little. Keep them whole or slice them into big chunks or rings. Heat a small skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the chorizo and sear until crisp and browned.

7) In a small bowl, combine the lemon zest, the rest of the minced garlic, and chopped parsley. Mix well, and if desired, add a small drizzle of olive oil to help bind the ingredients together. This fresh, zesty topping will add brightness and contrast to the rich umami flavored stew.

8) Ladle the warm lentil stew into bowls. Top each serving with the crispy chorizo, and finish with a spoonful of gremolata sprinkled over the top. Serve immediately, ideally with crusty bread on the side to soak up every last bit of flavor.