Beets, Chorizo & Pomegranate Braise with Cilantro Salsa

Directions

Heat ½ tablespoon of olive oil in a large saucepan over medium-high heat.

Add the chorizo sausages, stirring often, and cook for about 5 minutes, or until browned.

Transfer to a plate and set aside.

Stir in the mushrooms, and cook for 6 to 8 minutes, or until most of the water is evaporated and the mushrooms are browned. Transfer onto the same plate.

Add the remaining olive oil, red onion slices, garlic halves, stirring frequently, and cook until onions and garlics are browned, about 5 minutes.

Return the chorizo and mushroom into the saucepan.

Add beets, lentils, broth, pomegranate juice, salt and black pepper to taste into the pan.

Cover with a lid and bring to a boil on high.

Reduce the heat to medium-low or low to retain a gentle simmer.

Cook for about 45 minutes, or until the lentils are tender.

Meanwhile make the fresh cilantro salsa.

Add the salsa ingredients into a food processer, and process until coarsely chopped.

Transfer into a small bowl and put it in the refrigerator until the braise is ready.

When the braise is ready, divine into individual serving bowls.

Top with yogurt, pomegranate seed, and fresh cilantro salsa.

Serve warm.