Spicy chorizo with lentils & beetroot

Spicy chorizo with lentils & beetroot

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(2 ratings)

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Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2 - 3

A rustic salad of spicy Spanish sausage, storecupboard pulses and sweet beetroot

Nutrition and extra info

Nutrition info

Nutrition per serving (3)

kcalories
417
protein
23g
carbs
30g
fat
23g
saturates
7g
fibre
9g
sugar
11g
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

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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.

Recipe from Good Food magazine, January 2014

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Comments

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pennyclark's picture
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Really tasty quick and simple

pennyclark's picture
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This is great, a fast and very tasty simple meal even my 10yr old loved it

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