LENTIL ENCHILADA PASTA
12oz pasta of your choice - penne, shells, whatever!
3 cloves garlic, finely chopped or crushed
1 onion, finely chopped
1 - 2 sticks celery, diced
1/2 red capsicum, diced
2 cups vegetable stock
2- 400g tins chopped tomatoes
1- 400g tin brown lentils, drained and rinsed
1 tsp chilli powder
1 tsp ground cumin
1/4 tsp paprika (regular, not smoked)
Pinch cayenne pepper
Salt and freshly ground black pepper to taste
1/4 cup fresh coriander, finely chopped
Avocado for garnish (optional)
Cook your pasta according to the packet directions.
While the pasta is cooking, you can prepare the sauce.
In a large pot, pour in one cup of the vegetable stock, then add the onion, garlic, celery and capsicum and heat gently over a medium heat.
Cook for around 10 minutes, then add the other cup of vegetable stock along with the tinned tomatoes, lentils, chili powder, cayenne, paprika and cumin. Season well with salt and pepper.
Bring to the boil, then reduce heat to low and cook for another 10 minutes.
Remove the pan from the heat and gently stir in the cooked pasta and chopped coriander.
Serve, topped with freshly sliced avocado if desired.