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Add chorizo to a cold pan and turn on heat to release the oils
Once cooked, remove chorizo from the pan
Fry onion, garlic and red pepper in the chorizo oil until softened
Add passata and all seasonings to the pan
Add rinsed red lentils and half of the chicken stock
Mix well, cover with lid and cook for 5-10 minutes, stirring occasionally
Add the remainder of the chicken stock, cover and cook another 5-10 minutes until liquid is mostly absorbed
Remove lid and add salt, pepper, sugar and lemon juice
Add back the cooked chorizo and spinach, mix until spinach is wilted
Top with feta and serve with rice