Tuson Spicy Lentil Tacos

We made these yesterday and I bought them over to my mom's for Mother's day so there was a WFPB food there. Everyone who tried the "Taco Meat".  Please by rip's book to get more wonderful recipes.

One 12-ounce can lentils, drained and rinsed, or 1 cup dry lentils,
cooked 2 cups diced onions
2 tablespoons diced garlic
½ jalapeño pepper, diced
One 1.25-ounce package taco seasoning

2 cups vegetable broth
10 corn tortillas
Taco toppings: diced tomatoes, shredded lettuce, guacamole, peeled and shredded jicama, salsa

If using dried lentils, cook the lentils in 2 ½ cups of water to 1 cup lentils. Bring to a boil, then simmer until the lentils are soft, about 20 minutes. Sauté the onions, garlic, and jalapeño in a couple of tablespoons of water. Add the cooked lentils and taco seasoning to the cooked onions-garlic-jalapeño mixture. Mix well to combine and add the broth. When the mixture begins to boil, reduce to a simmer, cover, and cook for 5 to 7 minutes.

Preheat the oven to 350 ° F. Hang the corn tortillas from an oven rack so that the two opposing sides of the tortillas hang down like wide, upside-down tacos. Bake the corn tortillas in the oven for 5 to 7 minutes.

Remove the warm corn tortillas from the rack and admire your new taco shells. Spoon the lentils into the tacos shells, then garnish, as desired, with the tomatoes, lettuce, jicama, guacamole, and salsa. Variation: If desired, use romaine lettuce leaves as a wrap and do away with the taco shells.