1 quart low-sodium vegetable broth
2 cups brown lentils, rinsed and picked through
2 teaspoons ancho chile powder
2 teaspoons ground cumin
11⁄2 teaspoons ground coriander
1 teaspoon garlic powder
1 teaspoon onion powder
1⁄2 teaspoon smoked paprika
3 tablespoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
2 tablespoons lime juice
Salt and black pepper to taste
12 corn tortillas
Guacamole or sliced avocado, optional
Pepperjack Cheese Sauce, optional
1. In a medium pot, combine the broth, lentils, ancho chile powder, cumin, coriander, garlic powder, onion powder, and paprika. Cover the pot and bring to a boil. Once boiling, crack the lid and reduce the heat to a simmer. Let simmer until the liquid has cooked away, 15 to 20 minutes. Remove from the heat.
2. Add the liquid aminos, lime juice, salt, and pepper. Use a potato masher to smash the lentils until they slightly resemble taco meat.
3. While the lentils are cooking, you can prepare the tortillas. Heat a large frying pan, preferably cast iron, over medium heat. Place a tortilla in the pan and once the edges begin to curl up (after about 30 seconds), flip and cook for another 30 seconds. Place the heated tortilla on a plate and cover with aluminum foil. Repeat with the remaining tortillas.
4. To serve, scoop a bit of the smashed lentils onto a tortilla. Top with cabbage, and add guacamole, salsa, and/or cheese sauce (if using).