Vegan, high in fiber and delicious: The spicy pasta made from lentil noodles, dried tomatoes, peppers, and tasty, crispy fried chorizo is on your table in 25 minutes – a gluten-free treat with lots of protein for muscle building.
Ingredients for the red lentil pasta recipe with spicy chorizo
1. Drain the olives in a sieve. Peel and chop garlic. Clean, wash and cut the peppers into beautiful strips. Cut the dried tomatoes into small pieces. Cut the chorizo into thin slices. Cut olives into beautiful rings.
2.Cook the lentil noodles in approx. 2 l of boiling salted water (1 teaspoon of salt per liter) according to the package instructions – Caution: the water should no longer bubble when cooking.
3. In the meantime, fry the chorizo vigorously in a pan without fat. Remove—Fry the garlic, dried tomatoes, and peppers in the hot frying fat for 2-3 minutes. Deglaze with vinegar and mashed tomatoes—season with salt, pepper, and a pinch of sugar. Stir in the olive slices. Bring everything to a boil and simmer on low heat for about 5 minutes.
4. Record out the rocket, wash it, shake it dry and tear it apart. Drain the pasta and drain. Serve with the spicy paprika-chorizo sauce and rocket.