How to Make Appetizing Golden Beetroot and Lentils with Chorizo and Charred Baby Gem

Golden Beetroot and Lentils with Chorizo and Charred Baby Gem. Put the lettuce in a bowl, drizzle with a little of the olive oil, then season. Place a griddle pan on a high heat. Add the Little Gem leaves to the fish.

A versatile and very filling dish with a wonderfully Italian flavour. Braised lentils with spicy chorizo sausage kicked up with red wine and Spanish spices and served with crusty bread with melted Manchego cheese is the ultimate winter comfort food! When I started to make this dish, I was craving something with lentils and chorizo. You can cook Golden Beetroot and Lentils with Chorizo and Charred Baby Gem using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Golden Beetroot and Lentils with Chorizo and Charred Baby Gem

1. You need 200 grams of Beetroot (pre-cooked or fresh).
2. It's 250 grams of Lentils (raw or pre-cooked, puy are great but any lentils will do).
3. You need 200 grams of Chorizo, sliced.
4. You need 1/2 of Red Onion, finely diced.
5. It's 1 of Baby Gem Lettuce.
6. It's 2 tbsp of Sherry Vinegar (red wine vinegar would be OK).

These Spanish and chorizo lentils are a super satisfying meal for those that love robust flavour. I use half a chorizo for the entire dish to keep the fat and calories down, but if you have chorizo lovers in your house, feel free to up the Spanish sausage! Warm beetroot, zucchini and quinoa salad. A fresh salad of charred baby gem lettuce with juicy orange, crisp red onion & a warming mustard dressing.

Golden Beetroot and Lentils with Chorizo and Charred Baby Gem step by step

1. If it isn't already cooked, boil the beetroot for 30 minutes, drain it, peel it and cut it into rough chunks. At the same time, put the lentils on to boil in plenty of water - also for 30 minutes- and then drain. If both are pre-cooked, skip to 2!.
2. Cut the baby gem in half lengthways, and then in half lengthways again (i.e. into quarters lengthways). Put a small amount of oil into frying pan and put it on a medium-high heat. Fry the baby gem for 1-2 minutes on each side until it is nicely charred. Once it is ready, remove it from the pan and set aside..
3. Add another glug of oil to the pan and throw in the diced onions. Fry for 3-4 minutes until just starting to soften..
4. Add the chorizo to the pan and cook for a further 2-3 minutes..
5. Add the chopped beetroot and lentils to the pan for 1-2 minutes to warm through. Add the vinegar just before serving and stir through..
6. Plate up and add a drizzle of olive oil if you like!.

Remove the lettuce from the pan and arrange on a serving platter. Stir occasionally to prevent the lentils from sticking to the bottom. Stir in a touch more broth if you'd I am expecting baby number six and am reacting horribly to dairy products and am severely allergic to wheat. I made this last night with brown lentils and it was fantastic! It made our house smell so good.