Red lentil pasta with spicy chorizo

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.

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