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Lentil & Chorizo Salad

Lentil & Chorizo Salad

4.5rating out of 5

(320 reviews from our customers)

Prep Time

30 min



This is a simple but flavourful warm baby chorizo and lentil salad, comprising roast pepper, red onion, rocket, garlic mayonnaise and lemon. Sit back and enjoy with a chilled glass of white wine and pretend you're in a little tapas bar in España.

Prep Time

30 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 lemon
1 red onion
150g puy style lentils
1 red pepper
1 garlic clove
1 mayonnaise sachet (26ml) †
100g mini cooking chorizo
Rocket salad
1/2 rocket salad punnet (50g)
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 red onion
  • 150g puy-style lentils
  • 1 red pepper
  • 1 garlic clove
  • free-range mayonnaise<span class="strong">†</span>
  • 100g British mini cooking chorizo
  • 50g rocket
Typical Values per 100g per serving
Energy 748 kJ
176 kcal
2420 kJ
568 kcal
of which saturates
9.4 g
2.3 g
30.3 g
7.5 g
of which sugars
15.5 g
2.5 g
50 g
8.1 g
Fibre 3.3 g 10.7 g
Protein 10 g 32.2 g
Salt 0.58 g 1.88 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
1 red onion
red onion
150g puy-style lentils
puy-style lentils
1 red pepper
red pepper
1 garlic clove
free-range mayonnaise
rapeseed oil 70% ,water, spirit vinegar, free range pasteurised egg yolks 5 %, sugar, salt, stabilisers (xanthan gum & guar gum), mustard seeds, antioxidant: calcium disodium edta, spices
100g British mini cooking chorizo
british rspca assured pork, spices and herbs (smoked paprika, oregano, garlic powder, white ground pepper), salt, sugar, stabiliser: e450, paprika oil, preservatives: e250 and e252, edible bovine collagen casing
50g rocket
wild rocket
  • Allergens highlighted by † (mustard, egg)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Lentil & Chorizo Salad

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Rinse the lentils in a sieve under cold running water, then add them to a pot with plenty of water

Bring to the boil on a high heat and once boiling, reduce to a medium heat and cook for 20-25 min or until tender

2 Lentil & Chorizo Salad

Cut the onion(s) into quarters keeping the skin on and root intact

Cut the pepper(s) into large chunks discarding the seeds and pith

Place them on a baking tray and drizzle with olive oil and a pinch of salt, sugar and pepper 

Put the tray in the oven for 20-25 min until softened and caramelised

3 Lentil & Chorizo Salad

Meanwhile, cut the lemon(s) into quarters

Peel and finely chop (or grate) the garlic

Slice each mini chorizo in half

4 Lentil & Chorizo Salad

Combine the mayonnaise, garlic and the juice of 1/2 the (whole) lemon with 2 tbsp (4 tbsp) olive oil

Season generously with salt and pepper and set aside

Reserve the remaining lemon for steps 7 and 8

5 Lentil & Chorizo Salad

Heat a pan on a high heat with 1 tbsp (2 tbsp) olive oil

When hot, add the chorizo, reduce the heat to medium and cook for 5 min until they have started to release a golden coloured oil and have browned slightly

Once cooked, remove from the heat

6 Lentil & Chorizo Salad

Once cooled slightly, remove the chorizo from the pan and add the cooking oil to the garlic mayonnaise (this should make it a nice golden colour)

7 Lentil & Chorizo Salad

Drain the lentils and return them to their cooking pot

Dress the lentils with the juice of 1 (2) lemon wedges, 1 tbsp (2 tbsp) olive oil and salt and pepper

Once the vegetables are cooked, chop off the roots and peel the skin off the onion


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Combine the dressed lentils, roast vegetables, half (all) the rocket salad and mayonnaise together (keep some for drizzling over the top)

Top the warm salad with the chorizo and serve with the lemon wedges


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