Spicy chorizo with lentils & beetroot
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Spicy chorizo with lentils & beetroot

By Sara Buenfeld

Contains pork – recipe is for non-Muslims only
A rustic salad of spicy Spanish sausage, storecupboard pulses and sweet beetroot

  • Prep:5 mins
    Cook:10 mins
  • Serves 3
  • Easy

Nutrition per serving

  • kcal 417
  • fat 23g
  • saturates 7g
  • carbs 30g
  • sugars 11g
  • fibre 9g
  • protein 23g
  • salt 2g

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 red onion, halved and sliced
  • 190g pack mini cooking chorizo sausages (or gluten-free alternative), halved lengthways
  • 250g pack ready-to-eat puy lentils
  • 200g small cooked beetroot (not in vinegar), cut into wedges
  • 1 tbsp sherry vinegar
  • ½ large pack rocket

Method

  1. Heat a large pan, add a drop of the olive oil, and cook the onion and chorizo for a few mins until starting to colour.

  2. Tip in the lentils with the beetroot wedges, vinegar, remaining oil, some seasoning and 1 tbsp water. Cover the pan and heat for 1 min to warm through. Pile into a bowl, toss through the rocket and serve.

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