Fry 125g (4½oz) of sliced cooked chorizo sausage for 2 minutes in a hot dry pan. When it starts getting crispy, drain 400g (14oz) of tinned or jarred lentils and add them to the pan.
Heat them through for about a minute, adding a lug of Spanish extra virgin olive oil if it looks dry.
Once hot, add a lug of sherry vinegar and another lug of extra virgin olive oil. Stir through, then sprinkle over a handful of chopped fresh flat-leaf parsley leaves and serve.