Spicy Chorizo with Lentils & Beetroot Recipe

In a large skillet or pot, cook the sliced chorizo until browned. Remove from the skillet and set aside.

In the same skillet, sauté the onion, garlic, and red bell pepper until softened.

Add the diced tomatoes, lentils, beetroot, paprika, cayenne pepper, and cumin. Stir well to combine.

Pour in the chicken or vegetable broth and bring to a boil. Reduce heat, cover, and simmer for about 30 minutes or until the lentils are cooked and tender.

Stir in the cooked chorizo and season with salt and pepper to taste. Cook for an additional 5 minutes to heat through.

Serve hot, garnished with fresh parsley.