Spicy chorizo with lentils & beetroot

Spicy chorizo with lentils & beetroot

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(8 ratings)

Prep: 5 mins Cook: 10 mins


Serves 2 - 3
A rustic salad of spicy Spanish sausage, storecupboard pulses and sweet beetroot

Nutrition and extra info

Nutrition: per serving (3)

  • kcal417
  • fat23g
  • saturates7g
  • carbs30g
  • sugars11g
  • fibre9g
  • protein23g
  • salt2g
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  • 2 tbsp extra virgin olive oil
  • 1 red onion, halved and sliced
  • 190g pack mini cooking chorizo sausages (or gluten-free alternative), halved lengthways



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 250g pack ready-to-eat Puy lentils
  • 200g small cooked beetroot (not in vinegar), cut into wedges



    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 1 tbsp sherry vinegar
  • ½ large pack rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  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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Comments, questions and tips

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22nd Aug, 2016
Flavourful easy dish, though slightly dry to my taste ( but I cooked my own lentils, so it might be why). Will make again.
pennyclark's picture
19th Jan, 2014
Really tasty quick and simple
pennyclark's picture
17th Jan, 2014
This is great, a fast and very tasty simple meal even my 10yr old loved it
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