Spicy chorizo with lentils & beetroot

• extra virgin olive oil↗2 tbsp tbsp
• red onion↗1

  halved and sliced

• pack mini cooking chorizo↗190g g

  sausages (or gluten-free alternative), halved lengthways

• pack ready-to-eat puy lentils250g g
• small cooked beetroot↗200g g

  (not in vinegar), cut into wedges

• sherry vinegar↗1 tbsp tbsp
• large pack rocket↗½

Step-by-step instructions

1. 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. 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.