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270gdried puy lentils
2tablespoonchopped red onion
2tablespoonred wine vinegar
150gfeta cheese or soft goats cheese
Cook the lentils as per the instructions on the packet. I rinse mine and then put them in a pan with three times as much water, bring to the boil and then simmer gently for 30 minutes, but check the packet as each brand is slightly different.
Once the lentils are cooked, drain them, mix through the red onion and leave it to cool slightly whilst you finish the dish.
Slice the chorizo in thick disks and place in a cold dry frying pan. Place the pan over a medium heat and cook the chorizo until it is crispy on both sides. This should take 5 minutes or so.
Turn off the heat and remove the chorizo from the pan with a slotted spoon. You want to keep all the wonderful orange oil in the pan.
Start by adding 2 tablespoons of olive oil to the frying pan and use a small whisk to mix the oils together. If very little oil came out of your sausage add the extra tablespoon of oil.
Add the red wine vinegar, honey and mustard and whisk until you have a thick dressing. Don't season your dressing as the chorizo and feta are quite salty.
Mix the dressing through the now warm lentils and plate them up.
Top the lentils with the sliced chorizo.
Crumble over the feta cheese and garnish with chopped parsley.