Spiced lentil and Chorizo salad
I had some leftover simply cooked lentils (just added garlic and celery to the cooking water) so I decided to make this easy yet delicious lentil and chorizo salad the next day for lunch. If you don’t want it spicy use red pepper slices (fresh or from a jar) instead of a chilli. Serve with wholesome bread.
Ingredients
Method
- Cut the Chorizo into 1cm cubes. Finely chop the onion or shallot. Put them in a frying pan and heat up gently. Cook for 5 minutes, until the Chorizo has released its fat.
- Meanwhile slice or chop the chilli if used. Add these to the Chorizo together with the tomatoes. Put a lid on and gently sauté.
- Drain the lentils and put them into a bowl. Add the olive oil, mustard, half of the parsley and a dash of vinegar. Taste, season and adjust the vinegar & mustard content. Set aside.
- When the onion is soft and the tomatoes are about to burst add the lentil mixture and gently combine.
- Fold in the spring onion and the remaining parsley.
- Serve warm.