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Lentil, Slaw & Corn Tacos W/ Chilli Lime Yoghurt
REBECCATHEXTON13Ingredients
┅Seconds
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Ingredients
US|METRIC
2 SERVINGS
- 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
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Directions
- 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.
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