Heat the vegetable oil in a large saucepan over medium heat. Once the oil is hot add the diced red onion and sauté for 5 minutes until soft. Add the minced garlic, tomato paste, taco seasoning and dried lentils. Sauté for another 30 seconds, then pour in the vegetable broth. Allow the mixture to come to a boil over medium heat uncovered for 10 minutes. Cover the pot, turn the heat down to medium-low, and simmer until the lentils are tender.
Divide the lentil mixture among the taco shells.
Top with salad and serve with guacamole and salsa.
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