The risk with lentil tacos is a dry, crumbly filling that escapes as soon as you lift the tortilla. Mash a small portion and keep the rest whole, and it becomes much easier to eat.
Soften half a chopped onion in oil. Add half a teaspoon each of cumin and smoked paprika, then 300 g cooked brown or green lentils, two tablespoons tomato paste, and about 100 ml water. Simmer until the paste has loosened into a coating. Mash a few spoonfuls with the back of a fork.
Warm six small corn tortillas according to the packet. Add the filling, finely sliced cabbage, and a little salsa. Lime wedges allow everyone to adjust their own portion.
If the lentils begin sticking, add a splash of water rather than more oil. Keep wet toppings separate until serving. This amount makes a light meal for two; additional beans, rice, or a larger salad can fill out the table.