Lentil, Slaw & Corn Tacos W/ Chilli Lime Yoghurt Recipe

Name: Lentil, Slaw & Corn Tacos W/ Chilli Lime Yoghurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400gm tin corn kernels OR 2 cobs, corn removed; 1 cup cooked lentils; 1 teaspoon ground cumin; 1 1/2 teaspoon paprika; 1 teaspoon turmeric; 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; 1 x packet soft taco wraps; 150g greek yoghurt; juice of 1/3 lime (keep rest for garnishing); 1/2 teaspoon chili/cayenne powder

Servings: persons

400gm tin corn kernels OR 2 cobs, corn removed
1 cup cooked lentils
1 teaspoon ground cumin
1 1/2 teaspoon paprika
1 teaspoon turmeric
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
1 x packet soft taco wraps
150g greek yoghurt
juice of 1/3 lime (keep rest for garnishing)
1/2 teaspoon chili/cayenne powder

1
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.)
2
Add the cooked-drained-rinsed lentils and season with the paprika, cumin, turmeric, salt and pepper.
3
Let lentils and corn emulsify over low heat with spices for 5-6 minutes whilst you prepare the slaw and yoghurt.
4
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.
5
Mix the remaining yoghurt with 1/3 juice of lime, salt, paprika and chili powder if you dare. Set aside.
6
Remove corn lentil mix from heat and assemble!

8722

kcal

Calories

106

Fat

1913

Carbs

305

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 400gm tin corn kernels OR 2 cobs, corn removed, 1 cup cooked lentils, 1 teaspoon ground cumin, 1 1/2 teaspoon paprika, and more.

Yes, Lentil, Slaw & Corn Tacos W/ Chilli Lime Yoghurt falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lentil, Slaw & Corn Tacos W/ Chilli Lime Yoghurt

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