Rinse the lentils and place them in a saucepan with 3 cups of water. Bring to a boil, reduce to a simmer, and cook uncovered for 15 minutes or until just tender but not mushy. Drain and set aside.

While lentils cook, combine cherry tomatoes, jalapeño, red onion, cilantro, lime juice, and salt in a small bowl. Stir well and set aside to make the salsa.

Place walnuts in a food processor and pulse 3–4 times until roughly chopped. Set aside.

Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until soft and translucent. Add garlic and cook for another 30 seconds.

Add tomato paste, chili powder, cumin, smoked paprika, salt, and pepper to the onion mixture. Cook for 1 minute, stirring to combine.

Add cooked lentils and walnuts to the skillet along with vegetable broth or water. Stir well and cook for another 3–4 minutes, until the mixture thickens and flavors meld. Taste and adjust salt or spices if desired.

Warm corn tortillas by placing them in a dry skillet over medium heat for about 30 seconds per side or wrap in a damp towel and microwave for 30 seconds.

Assemble tacos by placing about 2 heaping tablespoons of the lentil-walnut filling on each tortilla. Top with shredded cabbage, avocado slices, salsa, and a sprinkle of cilantro. Serve with lime wedges.