Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, golden beetroot and lentils with chorizo and charred baby gem. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Golden Beetroot and Lentils with Chorizo and Charred Baby Gem is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Golden Beetroot and Lentils with Chorizo and Charred Baby Gem is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook golden beetroot and lentils with chorizo and charred baby gem using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Golden Beetroot and Lentils with Chorizo and Charred Baby Gem:

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

Steps to make Golden Beetroot and Lentils with Chorizo and Charred Baby Gem:

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!

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