| Prep Time | 5 mins |
| Cook Time | 25 mins |
| Servings |
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Ingredients
- 1 tbsp extra virgin olive oil 20 mls
- 1 red onion, diced 100 grams
- 1 red capsicum, finely diced 100 grams
- 2 cloves garlic crushed 6 grams
- 400 grams tinned brown lentils, rinsed and drained
- 1 small red chilli, sliced 10 grams
- 3 tbsp taco seasoning, reduced salt 12 grams
- 2 cups water 500 mls
- 400 grams tinned tomatoes, diced
- 100 grams wholemeal pasta, any shape
- 1 cup reduced-fat cheddar cheese, grated 120 grams
- 1 cup plain corn chips, crushed 25 grams
- 1/4 cup reduced-fat Greek natural yoghurt 65 grams
- 2 tbsp fresh coriander, chopped 10 grams
Ingredients
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Instructions
- 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 Notes
Recipe makes 4 serves at 345 calories per serve.