Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, golden beetroot and lentils with chorizo and charred baby gem. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Golden Beetroot and Lentils with Chorizo and Charred Baby Gem is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Golden Beetroot and Lentils with Chorizo and Charred Baby Gem is something that I’ve loved my entire life.

Pile into a bowl, toss through the rocket and serve. Slice each head of baby gem lengthwise to make eight long, thin wedges (per lettuce). Arrange the lettuce on a round platter, overlapping the outer and inner circles to look like the petals of a flower.

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

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

Wholewheat couscous with lentils and beetroot, roast squash, roast onion and onion seed yoghurt. Cook the red onion and crushed garlic in the oil until soft and golden. Stir occasionally to prevent the lentils from sticking to the bottom. Stir in a touch more broth if you'd like a slightly thinner consistency.

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!

I made this last night with brown lentils and it was fantastic! It made our house smell so good. Really looking forward to reading about your baby's first birthday party. A versatile and very filling dish with a wonderfully Italian flavour. One-pot delight: lentil and chorizo stew Credit: Photo: Andrew Crowley.

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