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Spicy Chorizo with Lentils and Beetroot

Simple to prepare and simply delicious — this all-in-one warm entrée salad couldn’t be easier to make or enjoy! We love the warm flavors of the chorizo and Sherry vinegar played against the cool of the arugula and the earthiness of the lentils and beets. It’s like a bit of summer sunshine on a cold and rainy day!

Spicy Chorizo with Lentils and Beetroot

2 tbs. extra-virgin olive oil
1 red onion, halved and sliced
6 oz. Spanish chorizo, sliced
9 oz. ready-to-eat Puy lentils* (about 1½ cups)
7 oz. small cooked beets (not in vinegar), cut into wedges
1 tbs. Sherry vinegar
2-3 large handfuls baby arugula

Heat a large pan, add a drop of the olive oil, and cook the onion and chorizo for a few minutes until starting to color.

Tip in the lentils, beetroot wedges, vinegar, remaining oil, some salt and freshly ground pepper, and 1 tbs. water. Cover the pan and heat for 1 minute to warm through. Pile into a bowl, toss through the arugula and serve.

*If you can’t find ready-to-eat lentils for purchase, cook ½ cup dry Puy lentils in 1¼ cups water with ¼ tsp. salt for 25-30 minutes. Drain, rinse, and drain again before using in the recipe.

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