Weekly Recipe
Lentil Tacos
Ingredients (serves 2‑3)
1 cup dry lentils (or 2 cans, drained)
1 cup corn (fresh, frozen, or canned, drained)
1 cucumber, diced
4‑6 small tortillas (corn or flour)
1 Tbsp oil
Salt, pepper, chili powder or taco seasoning – about ½ tsp each
Optional: lime juice, chopped cilantro, hot sauce
Instructions
1. Rinse lentils and cook in water according to package (about 20‑25 min) until tender; drain.
2. While lentils cook, heat oil in a pan, add corn and a pinch of salt; sauté 3‑4 min.
3. Stir cooked lentils into the pan, season with chili powder, salt, and pepper; heat through 2 min.
4. Warm tortillas in a dry skillet or microwave (30 sec).
5. Fill each tortilla with the lentil‑corn mix, top with diced cucumber and any optional toppings.
6. Serve immediately.
Low‑cost tips – buy dried lentils in bulk, use canned or frozen corn, and any leftover veggies can be tossed in. Tortillas can be bought in bulk and frozen for later. Enjoy!