This lentil walnut taco meat is an easy recipe to fill those bellies and can be changed up with any taco toppings you like.

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For oil-free cooking, add the diced onion and a pinch of salt to a preheated large non-stick skillet and cook until translucent. Add water as needed if the onion is sticking, about a tablespoon at a time. (Or use a neutral-tasting oil)
Turn down the heat and add the chopped walnuts and sauté for 2-3 minutes, stirring frequently.
Use a tablespoon of water at a time to deglaze the pan (if needed for oil-free cooking).
Then add chili powder, cumin, oregano, paprika, garlic powder, and onion powder and coat the onions and walnuts with the seasonings, cook for about 30 seconds-1 minute.
Add the cooked lentils, 1/2 vegetable broth, and tamari.
Simmer on low (no need to bring to a boil) and cook covered for 10 minutes.
Stir occasionally and check on the liquid, the liquid should be cooking out, but if the mixture gets too dry before the time is done add a little more to hydrate the lentils. Everything is already cooked, so 10 minutes just gives the mixture time for all of the flavors to blend together.
If the liquid has not cooked out after 10 minutes, remove the lid, and stir frequently until the excess liquid is gone.
When the 10 minutes are up and the excess liquid is gone, taste and adjust for seasoning.
Mash some of the lentils for a creamier texture and stir in the fresh lime juice.
Warm-up tortillas then fill them with the taco meat and your desired toppings.

I use a salt-free chili powder and make my own using this recipe, chili powder.

I use salt-free vegetable broth, or I make my own salt-free version using this method, slow cooker vegetable broth.

If cooking lentils from scratch, old lentils may take longer to cook.