Spicy chorizo with lentils beetroot

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

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