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Spicy chorizo with lentils & beetroot

Spicy chorizo with lentils & beetroot

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A star rating of 4.8 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2 - 3

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

Nutrition: per serving (3)
NutrientUnit
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
  • 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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2014

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Overall rating

A star rating of 4.8 out of 5.12 ratings
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