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Lentil and Corn Tacos


Last week, we started another round of parent-child cooking classes at work. Always a good time, always an exhausting end to the work day. But the kids, my gosh, they seriously love coming and for me, being able to spend time with kiddos and send them HOME with their parents…it’s like the best of both worlds.

We start each new session with introductions, including everyone listing off their favorite food. We then try to categorize which food group(s) the foods belong. Remedial, yes, but you’d be shocked at how little kids know about the food they eat, or have simply never given it much thought before.


Pizza was a common favorite food. As were tacos. I said my favorite food was crab legs, which is definitely a true statement, but I love guacamole, English toffee, and tacos just as much.

That’s a lie. I think I love anything Mexican just as much. Tacos, enchiladas, tamales…the list goes on.

We’re having guests tomorrow night and rather than trying to decide what everyone would like, including a school-aged young girl, I opted for BYOBs (build-your-own burrito bowls). When you can add, or not add, whatever you like, there’s no going wrong. Plus, I can throw the meat in the crock pot before work and only worry about the rice (a big enough challenge for me, not to worry), guacamole, and perhaps some margaritas. We’ll see 😉


I digress. Mexican food. I love it. Who doesn’t?

My staff make fun of me because if it were up to me and me alone to make the cafe menu each week at the hospital, we’d be eating Mexican at least 3-4 days a week. The interesting part is that when we make homemade guacamole and homemade salsa, the cafe is the busiest. My coworkers love Mexican food, too, is my message here. We’ve even made lentil tacos and were able to win over some meat-loving hearts.

This take on the lentil taco include corn (swoon) and just a touch of cilantro. I kept these super simple, light, and healthy…while still being incredibly delicious, as well as vegan and gluten-free!


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

 I hope this week flies by. I miss the weekend already 🙁

Be well,


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  1. The Candid RD
    July 23, 2013 / 7:04 am

    I’ve never seen taco shells quite that brown. They look to authentic! Sounds delicious. We’ve been eating tacos a lot lately, actually…so this is perfect.
    Now I must go click on the berry chocolate cancer fighting smoothie I see on the link above. How did I miss that post?!

  2. Sara Flynn
    July 23, 2013 / 1:08 pm

    Tacos are amazing, and I love your veggie tacos. I do not eat red meat so I love substitutes like this! Letnities in tacos really do taste amazing! 🙂

    Have fun tonight! Design your own burrito sounds like a wonderful idea!


  3. Kevin Smith
    July 23, 2013 / 1:11 pm

    These look so good! What a great idea!

  4. dixya| food, pleasure, and health
    July 24, 2013 / 1:11 pm

    I feel the same way about Mexican food. I could at least 4 times a week 🙂 the idea of lentil tacos is delicious, perfect meatless Monday dinner for me.

  5. Amy
    July 26, 2013 / 8:55 pm

    We’re huge Mexican fans too! It’s our go-to cuisine when we forget to plan dinners. (Which, uhh, happens a little too often…) But on the plus side, it’s one of the few things my guy and I agree on — tacos of all kinds are amazing! I wish restaurants thought to use lentils too!

  6. Pingback: Gluten free menu plan: July 28-August 3, 2013 | the gluten free chef
  7. Chris
    July 31, 2013 / 9:27 pm

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  8. Kim (Feed Me, Seymour)
    August 5, 2013 / 12:21 pm

    I’ve never had lentils but bought a giant bag this week while I try out a week’s worth of vegetarianism (for research purposes, of course). And I’ve been seeing lentil tacos everywhere! These look the best out of the ones I’ve seen and are totally making it onto my must-have list. 🙂

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