Appetizers Summer meals Vegetarian

Lentil + corn tacos w/ slaw and chili lime yoghurt

Believe it or not, I once had an irrational fear of cooking lentils from scratch.. truth is I only recently stopped using tinned lentils. Don’t get me wrong – tinned lentils make my world go round – but it can be cheaper and healthier to cook your own. I also find the taste improves a little, as they haven’t had a warm salty month long (year long..?!?) brine bath. 

lentil and corn taco recipe with slaw

Jackson’s Mum gifted us a 2kg bag of lentils (thanks Michelle <3), which meant it was time to face my fear. David vs Goliath. Jerry vs Newman. Bec vs the raw lentil. Luckily for me it wasn’t very scary, and they weren’t my irritating postman.

I am very lucky she did, otherwise it’s possible these lentil and corn tacos with slaw and chili lime yoghurt would never have existed in my life. Imagine that!

I don’t know what all the fuss was about.. Do you do that, dear reader? Decide something is ‘too scary, big or difficult’ with out actually trying it? I’m not talking about confronting the boogey man or anything.. just cooking lentils or something silly like that. You can tell me. 

lentil and corn taco recipe vegetarian

A good trick I picked up early on was to cook a big batch. Lentils have to simmer for a good 40 minutes, so it’s worth making several serves at once, and they freeze really well after cooking. They defrost in minutes in the microwave or if you’re cooking with them in a soup or curry, just throw them into the pot! 

lentil and corn taco recipe

One of my first home cooked lentil meals were these delicious soft jumbo tacos. I’ve heard around the watercooler that they were meant to be regular sized tacos, but I bought the wrong soft taco wraps. While the difference in size did cost me the gold medal in the 77th Great East Melbourne Taco Tuesday Tasting Contest of 2015, they were still delicious.

I filled mine with sweet grilled corn, lentils (duh) and a crunchy coleslaw to add some.. well.. crunch. Simple, easy to build and topped with a tangy, chilli lime yoghurt (greek yoghurt, lime juice, paprika, salt, chilli powder) it was the perfect mix of sweet corn, zesty creamy yoghurty goodness (with some heat) and the crunchy fresh slaw. They made my midsummers night, they were fast, easy, cheap and nutritious to boot. Taco party? Taco party.

What’s your favourite thing about the word taco?

If you know someone who would like this recipe, why not share it with them on Facebook? They’ll owe you tacos forever. All sharing links are below! 

Have a wonderful day, Bec xo

Lentil and corn tacos with slaw + yoghurt
Serves 2
A fresh and tangy summer taco with grilled corn, lentils, slaw and a chili lime yoghurt
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  1. 1 x 400gm tin corn kernels OR 2 cobs, corn removed
  2. 1 cup lentils, cooked. Cooking instructions in the notes.
  3. 1 teaspoon ground cumin
  4. 1 teaspoon paprika
  5. 1 teaspoon turmeric
For the slaw
  1. 1/2 a red cabbage, thinly sliced or grated
  2. 1/2 a green cabbage, thinly sliced or grated
  3. 2 tbsp mayonnaise
  4. 1/4 juice of lime - keep rest for sauce and garnish
  5. Salt and pepper and some dill/parsley/spring onion to taste
  6. 1 x packet soft taco wraps
For the sauce
  1. 150gms greek yoghurt
  2. juice of 1/3 lime, keep rest for garnishing
  3. 1/2 teaspoon paprika
  4. 1/2 teaspoon chili powder/cayenne powder (if desired)
  1. Cook the lentils prior as per instructions in notes below.
  2. Heat oil in a medium frypan over medium heat. Once pan is hot, add the corn. Sautee for 3-4 minutes or until corn turnes a brighter yellow (if raw. if not, just leave for 1-2 minutes.)
  3. Add the cooked-drained-rinsed lentils and season with the paprika, cumin, turmeric, salt and pepper.
  4. Let lentils and corn emulsify over low heat with spices for 5-6 minutes whilst you prepare the slaw and yoghurt.
  5. In a large bowl, mix the finely chopped cabbage, 2 tbsp mayonnaise, 1 tbsp greek yoghurt, 1/4 lime juice, salt and pepper and finely chopped herbs (if any) and mix with hand/spoon. Set aside.
  6. Mix the remaining yoghurt with 1/3 juice of lime, salt, paprika and chili powder if you dare. Set aside.
  7. Remove corn lentil mix from heat and assemble!
  1. To cook the Lentils: Add rinsed lentils to a pot of water. Bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer. You should only see a few small bubble and some slight movement in the lentils. Cook, uncovered, for 20-30 minutes. Add water as needed to make sure the lentils are just barely covered, constantly. Grab a tiny spoon full about 30 min to ensure cooked. If not, leave for additional 10 minutes or so.
Dancing Through Sunday


  • Reply Quick and easy Mexican corn on the cob June 29, 2015 at 9:29 pm

    […] grilling the corn, making corn and lentil tacos, adding it to a simple fried rice and steaming the cobs plain I had to think a little […]

  • Reply Vegetarian Mexican pizza recipe February 4, 2015 at 4:31 am

    […] topped the pizza with a paprika lime yoghurt dressing which I have been very fond of lately, see corn and lentil taco recipe for verification. It’s purely because it’s a nice twist. I eat greek yoghurt often so […]

  • Reply Diana January 28, 2015 at 2:08 am

    This look perfect for the big game! Delicious!

    • Reply Bec January 30, 2015 at 5:14 pm

      So many cool big game snacks on the internet!

  • Reply Liz @ I Spy Plum Pie January 21, 2015 at 5:48 pm

    These look so good! I’ve never thought to put lentils in my tacos, it’s always black beans around these parts! Time I branched out I think! Thanks for joining the linkup again! xx

  • Reply Lila January 21, 2015 at 11:05 am

    They look delicious, and I would never have thought to freeze cooked lentils, thanks for the tip!

    • Reply Bec January 21, 2015 at 1:28 pm

      Thanks Lila! It just makes the whole effort of cooking from scratch worth it.

  • Reply Daniela @ foodrecipeshq January 21, 2015 at 4:57 am

    I shall try lentils in a wrap. I love the idea. How do you freeze lentils?

    • Reply Bec January 21, 2015 at 1:27 pm

      I just literally puit them in a tuppaware and into the freezer! When you de frost – 3 mins in Microwave or straight into the soup/curry if you wish 🙂

  • Reply Kate @rosehipsrhubarb January 17, 2015 at 9:47 pm

    I seem to have a knack for turning lentils into mush. Yours are a great improvement. This recipe looks great.

    • Reply Bec January 18, 2015 at 2:19 pm

      I follow the cooking instructions to a T – I’ve had a few mush accidents!

  • Reply The Friday Wrap 16.1.15 Bloggy Love Edition | Nerdy Dirty Flirty 30 January 16, 2015 at 9:57 am

    […] been trying to use more lentils, and these Lentil Corn Taco’s would work […]

  • Reply Nicole - Champagne and Chips January 15, 2015 at 10:04 am

    I love the idea about freezing the lentils. I am not lentil phobic but the enormous cooking time always puts me off. These are lovely and colourful

    • Reply Bec January 15, 2015 at 10:08 am

      It does take 40 minutes or so, but you just let them simmer so you can do other stuff 🙂 But that’s why I alwaysdo a large batch, you wouldn’t want to be doing it every few days. bleh

  • Reply John@Kitchen Riffs January 15, 2015 at 5:24 am

    I love lentils! And eat them all the time. But in tacos? That’s new to me. But they’ll soon be my friend — love this idea. Thanks.

    • Reply Bec January 15, 2015 at 10:07 am

      Welcome to your new friend, the lentil taco!

  • Reply Raychael aka Mystery Case January 14, 2015 at 1:55 am

    These look divine and something that I might actually be able to eat. Can’t wait to try them.

    • Reply Bec January 14, 2015 at 12:02 pm

      Please let me know how they go! x

  • Reply Sammie @ The Annoyed Thyroid January 13, 2015 at 10:19 pm

    These look all kinds of yum! Freezing cooked lentils – who knew? This ticks all the boxes – marvellous, meatless and Mexican! Nom!

    • Reply Bec January 14, 2015 at 12:01 pm

      Yes Mexican is a must have in my house. They freeze really well and are super easy to de-frost.

  • Reply Tegan @ Permanent Procrastination January 13, 2015 at 8:30 pm

    Yuummm I love vegetarian tacos, these sound great!
    Tegan xx – Permanent Procrastination

    • Reply Bec January 13, 2015 at 9:04 pm

      Thanks Tegan! They were 🙂 x

  • Reply Harmie January 13, 2015 at 7:29 pm

    Hi Bec
    I love this recipe. If your readers are interested in a slightly Mexican crunch, they might consider blitzing in a food processor: 2 small or 1 and a half larger avocados about 170 g Greek yoghurt , pinch salt pinch pepper, juice from 1 lime, zest of 1 lime and either Dessertspoon of either hazelnut/olive or lemon/lime infused oil. Best “guacamole ” dipping/wrapping sauce.

    • Reply Bec January 13, 2015 at 8:25 pm

      Oh yummmmm that sounds amazing! I did realise half way through eating that avocado would have been devine!!! That sounds amazing. Thanks for sharing (and for the lentils!) <3 xxx

  • Reply Iron Chef Shellie January 13, 2015 at 1:28 pm

    I have a fear of cooking lentils too, but you’ve inspired me to give it a go!

    I love the colours in these photos, makes me want to dive right in!

    • Reply Bec January 13, 2015 at 5:29 pm

      Yes! Go team we can do this.

  • Reply Lorraine @ Not Quite Nigella January 13, 2015 at 11:08 am

    Well done Bec confronting your lentil nemesis! And I love the Seinfeld reference too. I need these tacos in my life! 😀

    • Reply Bec January 13, 2015 at 1:14 pm

      Why thanks!!! I couldn’t help it 😉

  • Reply Jess January 13, 2015 at 10:48 am

    These would be great for a Meatless-Mexican dish! I’ve only recently discovered the joys of lentils, and now they are in my bolognaise, baked potato, salads…and now in my tacos!

    • Reply Bec January 13, 2015 at 12:56 pm

      lentils in bolognese is theee best!!! As a vego, they are the main star of my bolognese. I’m intrugued about the baked potato – so doing it!

  • Reply Pearl - Pretty Mayhem January 13, 2015 at 8:19 am

    I never use lentils in my cooking, time to change that! Those tacos look out-of-this-world good.

    • Reply Bec January 13, 2015 at 9:34 am

      Totally time to change that!!!!! x

  • Reply Rebecca@Figs and Pigs January 13, 2015 at 5:31 am

    YUM, these look good. What a great way to use lentils. I love lentils so good for you. I usually make a dahl with them or soup but will be trying this out soon.

    • Reply Bec January 13, 2015 at 7:19 am

      Dahl is the best with lentils.. what a great idea!! I am going to make a daahl with my left over lentils 🙂 Thanks!!! x

  • Reply lucinda January 13, 2015 at 3:52 am

    we are huge fans of mexican food in my house – nacho night is practically a weekly occurance. it’s good to swithc things up though, which i’ve doen with enchiladas or quesadillas but believe it or not, never with tacos! i have to admit though, what’s really intragued me is that chili lime yogurht sauce. #drooling

    • Reply Bec January 13, 2015 at 7:17 am

      Great! Keep that nacho night going 🙂 This was delish but the chili lime yoghurt really topped it off!!

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