Lentil, Slaw & Corn Tacos W/ Chilli Lime Yoghurt

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!