Chorizo, Lentils and Baby Spinach on Pasta Rice

Chorizo, Lentils and Baby Spinach on Pasta Rice

4.5 (2) | Rate this recipe

Select Below to Add Your Rating

Give this creative recipe for spicy sautéed chorizo, cooked with tomatoes and lentils, served on pasta rice a try! You won’t regret it.

  • Recipe serves6
  • Preparation time20 minutes
  • Cooking time30 minutes


  • 15 ml Sunflower oil
  • 1 Onion, finely chopped
  • 1 Clove crushed garlic
  • 250 g Chorizo sausage, sliced
  • 50 g Tomato paste
  • 1 Tin chopped, peeled tomatoes
  • 1 KNORR Chicken Stock Pot
  • 250 ml Water
  • 1 Tin lentils, drained
  • 100 g Baby spinach leaves, cleaned
  • 250 ml Pasta rice, boiled and drained


  • Heat oil in a pot and gently sauté the onion and garlic until the onion is soft.
  • Add the sliced chorizo and fry until the chorizo slices have good colour on both sides.
  • Stir in the tomato paste, tinned tomatoes, KNORR Chicken Stock Pot, water and drained lentils.
  • Allow to simmer uncovered for 10-15 minutes, stirring occasionally.
  • Add the baby spinach leaves and allow to wilt in the sauce then season to taste with salt and black pepper.
  • Serve on cooked pasta rice.