Pepper & tomato sauce
Place the peppers and the retained oil in a blending cup along with the remaining ingredients, blend until smooth.
Mix the beetroot, carrots, oil and salt in a bowl, spread onto a baking tray lined with baking paper.
Approx. 35 mins. in the centre of an oven preheated to 200°C.
Mix the lentils with 3 tbsp of the pepper & tomato sauce, transfer to a container ready for a take-away lunch. Add the roasted vegetables. Heat a dash of oil in a frying pan. Gently fry the chorizo until crispy, drain, spread on top of the roasted vegetables.