• kelly@noshandnourish.com
  • Denver, CO
Corn and Lentil Waffles

Corn and Lentil Waffles

Isn’t this #RedWeek breakfast sooooooooo beautiful?! ♥️☀️🙌🍓 You guyyyyyys, these waffles are so easy! And so good. And nutrient-dense. And you’re going to want to make them all summer long and right into the school year!

Serve it sweet with maple syrup and vegan “bacon”, or live on the savory side with more roasted corn, diced tomatoes, Thai chile sauce, and black sesame seeds.

📣 The secret? Start with @mayakaimalfoods‘ Everyday Dal pouch. They come in a bunch of flavors, but for these waffles, I used the Red Lentil / Butternut Squash / Coconut one.

Kid Tips:

1) Add veggies to breakfast with these delicious corn, butternut + lentil waffles. 🌽

2) Use a food pick friend (like the rainbow here) to make meals more fun. 🌈

3) Try a color theme: RED! Red tomatoes, red strawberries, red dip on a red @bumkinsbaby plate. 💃

4) Whatever you serve for breakfast, pair it with a single serve milk by @horizonorganic! It’s a great way to start the day with protein, calcium, and vitamin D! 🥤

⬇️ TELL ME: What are your go-to breakfasts this time of year?

Corn and Lentil Waffles

Prep Time 5 minutes
Cook Time 15 minutes
Servings 10 mini waffles


  • 10 oz Everyday Dal Red Lentil / Butternut pouch from Maya Kaimal
  • 15 oz can of fire roasted corn and peppers
  • 1.5 cup organic all-purpose flour
  • 1 tsp baking powder
  • 3/4 cup milk of choice
  • 1/2 cup mozzarella


  • Combine all of the ingredients in a medium mixing bowl. Stir until thoroughly mixed.
  • Heat your waffle iron per the manufacturer instructions. Lightly spray cooking spray onto iron and then add enough batter to the iron to make waffles. Every few waffles, be sure to respray your waffle iron as necessary.
  • Once cooked,  serve with Thai Chile sauce or maple syrup.

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