Lentil and Corn Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 5
You won't miss the meat in this healthy taco twist!
  • 1 tsp extra-virgin olive oil
  • ½ yellow onion, finely chopped
  • 1 garlic clove, minced
  • 1 cup dried lentils, rinsed
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • ¼ tsp salt
  • 2½ cups low-sodium vegetable broth
  • 1 cup frozen corn
  • 10 (6-inch) corn tortillas
  • 1 cup cilantro, roughly chopped
  1. In a nonstick sauce pan, heat oil until hot. Add onion and sauté until tender, about 3-4 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
  2. Add the lentils, chili powder, cumin, oregano, and salt; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover and stir in corn; cook for 6-8 minutes or until mixture is thickened and corn is hot.
  3. Serve hot lentils and corn in taco shells, topped with cilantro and other favorite toppings.
Recipe adapted from Pinch of Healthy and these lentil tacos
Nutrition Information
Serving size: 2 tacos Calories: 267 Fat: 3.0 Carbohydrates: 48.8 Sugar: 7.0 Sodium: 223 Fiber: 13.6 Protein: 11.2 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/2013/07/lentil-and-corn-tacos/