Prepare an easy lunch, choose this lentil, chorizo and sun-dried tomatoes recipe... Delicious, healthy, quick and yummy. It is all you really need in a meal.
Wash and chop the butternut squash. Of course, you can add other veggies too if you fancy. Place in a tray and roast for 20-25 min.
While the butternut squash is roasting, slice the chorizo and pan fry together with the sliced red pepper for about 8-10 min. Take out on paper towel or use a paper towel to remove the extra fat released by the chorizo.
Wash the lentils thoroughly and cook them according to the pack instructions. Cook al dente as the lentils are extra nice when they're left a little crunchy.
Peel and slice the red onion. Place on a serving plate along with the sausages and the chopped sun-dried tomatoes.
When the butternut squash has softened, take it out and add to the onion and the sausages.
Chop some parsley, and add the cooked and drained lentils. Grind some pepper to taste, and add some salt although I do not think there is a need for any salt as sausages are fairly salty. We did say healthier, right?
Drizzle balsamic vinegar (add some olive oil if you wish - I love the balsamic vinegar and olive oil combination in this salad.
Notes
I have used freshly ground mixed peppercorns. The flavor is .... oh, amazing.Of course, you can leave the sausages out if you want this to remain a vegetarian or use a side dish to any meat. Sprinkle some feta and its as nice. It's quick and truly delicious. Please take my word for it.