Spicy chorizo with lentils & beetroot

Spicy chorizo with lentils & beetroot

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(7 ratings)

Prep: 5 mins Cook: 10 mins

Easy

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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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
    Chorizo

    Chorizo

    chore-reeth-oh

    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
    Beetroot

    Beetroot

    beat-root

    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

    Rocket

    roh-ket

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

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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Comments, questions and tips

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ldupuy
22nd Aug, 2016
3.8
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
pennyclark
19th Jan, 2014
5.05
Really tasty quick and simple
pennyclark's picture
pennyclark
17th Jan, 2014
5.05
This is great, a fast and very tasty simple meal even my 10yr old loved it
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