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.
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.
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!
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
- 1 x 400gm tin corn kernels OR 2 cobs corn removed
- 1 cup lentils cooked. Cooking instructions in the notes.
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
For the slaw
- 1/2 a red cabbage thinly sliced or grated
- 1/2 a green cabbage thinly sliced or grated
- 2 tbsp mayonnaise
- 1/4 juice of lime - keep rest for sauce and garnish
- Salt and pepper and some dill/parsley/spring onion to taste
- 1 x packet soft taco wraps
For the sauce
- 150 gms greek yoghurt
- juice of 1/3 lime keep rest for garnishing
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder/cayenne powder if desired
- Cook the lentils prior as per instructions in notes below.
- 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.)
- Add the cooked-drained-rinsed lentils and season with the paprika, cumin, turmeric, salt and pepper.
- Let lentils and corn emulsify over low heat with spices for 5-6 minutes whilst you prepare the slaw and yoghurt.
- 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.
- Mix the remaining yoghurt with 1/3 juice of lime, salt, paprika and chili powder if you dare. Set aside.
- Remove corn lentil mix from heat and assemble!