Spicy chorizo with lentils & beetroot

2 of 5-a-day fibre lentil salad pulses spicy sausage storecupboard

N/A

Source

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

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.