1 carrot (approximately 120g/4½oz), peeled and very finely chopped
2 garlic cloves, finely chopped
12.5g/½oz fresh mint, leaves picked and finely chopped
small handful fresh flatleaf parsley, leaves and stems separated, both finely chopped
200g/7oz roast peppers from a jar, cut into 1cm/½in wide strips
1 banana shallot, peeled and very finely chopped
400g tin green or Puy lentils in water (drained weight 240g/8¾oz)
2–3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
salt
4 chorizo sausages for cooking (approximately 240g/8¾oz total)