1 c. lentils
1 med. onion, chopped
2 cloves garlic, minced
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1 c. fresh or frozen corn
1 can chopped green chilies
1/2 c. chopped green pepper
1/2 c. sliced ripe olives
1/2 c. chopped fresh cilantro
2 to 3 tbsp. lemon or lime juice
1 c. salsa

Wash and pick over lentils. Place in medium saucepan with onion, garlic, chili powder, cumin and 2 cups water. Heat to boiling, cover, reduce heat and simmer 10 to 12 minutes or just until lentils are barely tender. Drain, if necessary.

Combine with all remaining ingredients. Cover and chill several hours or overnight to blend flavors. Serve in taco "bowl" on thin-sliced fresh vegetables or tortilla chips.