Core the chilli pepper (hot), remove the inner walls and fry briefly in olive oil. Add the cream. Dissolve 1/2 - 1 vegetable stock cube (depending on your taste) in the cream-chili sauce. Cook ribbon pasta al dente. Heat the lentils. Finely dice the spring onions and the sun-dried tomatoes (amount to taste).
Arrange on plates: First put the lentils on the ribbon noodles, then the cream sauce. On top the diced spring onions and the dried tomatoes.
Looks great and tastes great! An easy-to-prepare gourmet recipe!