Lentil & Corn Tacos


Tacos are a favorite in our house.  I have found that it is not only one of my favorite to cook because there are so many possibilities of what you can put on or in a taco shell, but that it is one of the things that my family eats the best!  The kids and my husband can decide what their individual favorites are and pile it high.  There are always sighs of disappointment if we are not following “Taco Tuesday” on our meal plan for the week.

This recipe is so simple, cheap, fast and not many ingredients which is a win for the cook of the house.  It also has just enough flavor for adults to appreciate it without scaring the kiddos away.

corn and lentil taco how to

First I place the onions and garlic in a skillet on medium heat and sauté with small amounts of vegetable broth to keep from burning or sticking.  Do this for about 3 minutes until onions are translucent and soft.  Then add frozen corn and stir for an additional 2 minutes until thawed and heated.

corn and lentil taco how to2

Turn the heat to low and add your lentils, spices, and lime juice.  Stir together for about 3 minutes until everything is mixed well and warm.  You don’t want to cook to long or your lentils will become to soft and you will have mushy tacos.

corn and lentil taco how to5

Have all of your taco toppings ready and serve immediately.  I always use chopped fresh spinach instead of other less power packed greens.  My family never realized that it is spinach because I chop finely as shown here.  I also love to use a pre-chopped broccoli salad for these.  It really adds some extra crunch and another serving of vegetables without anyone knowing – score!

corn and lentil taco bowl


Another Paleo friendly version of this is you can always put your taco on your plate/bowl and eat without the shell.  I also added a little extra store boughten guacamole to give it an extra power punch.


Corn & Lentil Tacos


2 cups frozen corn ( I prefer trader joes roasted corn)

2 1/2 cups cooked lentils (you can buy these pre-cooked and then this is almost an instant whole foods recipe)

1 tsp. cumin

1 tsp. chili powder

Juice from a 1/2 lime

1 small yellow onion diced

3 garlic cloves minced

Serving Suggestions:  Brocoli slaw, lime wedges, chopped fresh spinach, corn tortillas, sriracha sauce for extra spice, guacamole, salsa