15-minute meal recipe for 2 - 3 people, takes only 10 mins; recipe has extra virgin olive oil, red onion, chorizo, puy lentils, beetroot, sherry vinegar and rocket.
Spicy chorizo with lentils & beetroot
Course: 15-minute meal
Servings
2 - 3
servings
Prep time
5 mins
Ingredients
- Extra Virgin Olive Oil: 2 tbsp extra virgin olive oil
- Red Onion: 1 red onion, halved and sliced
- Beetroot: 200g small cooked beetroot (not in vinegar), cut into wedges
- Rocket: 1/2 large pack rocket
- Puy Lentils: 250g pack ready-to-eat Puy lentils
- Sherry Vinegar: 1 tbsp sherry vinegar
- Chorizo: 190g pack mini cooking chorizo sausages (or gluten-free alternative), halved lengthways
Directions
- 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.
- 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.
