One Pot Cajun Lentil Pasta with Lots of Veg

Ingredients

• 1 tbsp (15 ml) olive oil
• 2 garlic cloves, finely minced
• 1 onion, chopped
• 500 g lentils (cooked)
• 1 carrot, medium, shredded using box grater (keep skin on)
• 1 zucchini, medium, shredded using box grater
• 1 red capsicum (bell pepper), chopped
• 2 tbsp tomato paste
• 800 g canned crushed tomato
• 400 g (14 oz) kidney beans, drained
• 2 cups (500 ml) vegetable stock, low sodium
• 2 cups (500 ml) water
• 350 g (12 oz) elbow pasta (macaroni), uncooked
• 1 cup (100 g) reduced-fat cheese, preferably freshly shredded
• 1 green onion stem, finely sliced (optional garnish)

Cajun spices:

• 1 1/2 tsp dried thyme
• 1 1/2 tbsp paprika (sweet/regular, not smoked or spicy)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1/2 tsp cayenne pepper, optional
• 1/4 tsp black pepper
• 1 1/4 tsp cooking salt / kosher salt

Instructions

1. Heat the oil in a large heavy-based pot over high heat.
2. Cook the onion and garlic for 2 minutes until softened. Add the lentils, carrot, and zucchini, cooking for another 2 minutes.
3. Add the capsicum and cook for 2 minutes more. Stir in the tomato paste and Cajun spices, cooking for 1 minute.
4. Add the canned tomato, water, vegetable stock, and kidney beans, mixing well.
5. Stir in the uncooked pasta and bring to a simmer. Cover and lower the heat, cooking for 15 minutes, stirring occasionally.
6. After 15 minutes, stir, smooth the surface, sprinkle cheese on top, cover, and turn off the heat. Let it sit for 3 minutes for the cheese to melt.
7. Serve immediately, garnished with green onion if desired.