Proudly Created with

Loaded Lentil Tacos - Fresh, Simple & Quick

June 20, 2018




            I realize that I’ve shared a  “lentil Taco” recipe before; but never have I ever, made some as delicious as the ones I felt I needed to share with you here today. Little changes to my original recipe make all the difference in bringing a little more life to these bad boys!


           Served on a soft corn tortilla, with spicy jalapeños, fresh squeezed lime juice and fragrant leeks. I mean come on…… This one takes the gold when it comes to throwing together a quick; and delicious summer themed dinner! And the best part of all, is that this makes for the most delicious workweek lunch the next day! Fill the base of a Tupperware with about one or two cups of shredded lettuce, top with all of the fixings you like (corn, tomatoes, lentils and jalapeños) Add a few lime wedges in there and VOILA tomorrows work lunch, made easy to eat in salad form.




¾ Cups. Dried red lentils

½ Tbsp. Olive oil

2-3 Cloves of garlic, Minced

1 Leek, Sliced

1 Pkg. Taco spice

1 ½ - 1 ¾ Cups. Water

¼ Cup. Corn

½ Cup. Tomato, Diced

½ Cup. Lettuce, shredded

1 Jalapeño, diced *optional

1 Lime, Cut into quarters

1 Pkg. Corn tortillas

Salsa * Optional



  • In a large skillet set to medium heat add in the olive oil, minced garlic, sliced leeks and red lentils. Keep everything moving for a minute or two until most of the oil is absorbed.

  • In a measuring cup, mix together one cup of water and the taco spice. Whisk together until there is no more visible powder. 

  • Transfer the spice mix into the skillet; add the remaining water and stir.

  • Keep the heat on medium-low; let everything simmer together for 8 - 10 minutes or until almost all of the liquid has been absorbed.

  • If using frozen corn; bring a small pot of water to a boil, add in the frozen corn and let it simmer for 1 – 2 minutes, drain and set aside.

  • To assemble place a generous scoop of the lentil filling onto a tortilla, top with lettuce, tomatoes, corn, jalapenos and salsa if using.


Serve with a cold margarita (alcohol free of Corse :P) and a slice of fresh lime, squeeze the lime over the tacos right before eating to add the last kick of fresh, happy, flavour.





Please reload

Hi! My name is Kira, I’m a certified Optical assistant by day and a Master chef at home by night :) If you’d like to know a little more about me you can click on the photo above or visit the about” page so we can get to know one another! On this website I share not only my favourite recipes, but also my top health and fitness tips, personal workout routines and daily doses of happiness on even the darkest of days!