Heat olive oil in a saucepan over medium-high heat. Add onion and capsicum and cook for 3-4 minutes or until soft.
Add garlic, lentils, chilli and taco seasoning. Stir to combine and cook for a couple of minutes.
Add the water, tinned tomato and pasta. Bring to the boil then reduce to a simmer, cover and cook for about 15 minutes or until the pasta is tender.
Stir through the grated cheese, until melted.
Divide taco pasta between four bowls and top each with some crushed corn chips, a dollop of yoghurt and a sprinkle of coriander to serve.
Recipe makes 4 serves at 345 calories per serve.
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