Step 1

Add the chopped onion, carrot, jalapeno and garlic to a food processor. Pulse until finely chopped, for about 10 seconds, scraping down the sides half way through. Alternatively, you can finely chop the vegetables by hand if you don't have a food processor. Using a fine mesh strainer, strain excess liquid from vegetables before adding to skillet. (Note: this step isn't necessary if you choose to chop the vegetables by hand.)

Step 2

In a large skillet, warm 2 tablespoons olive oil over medium heat. Add the finely chopped onion mixture and cook for about 5 minutes. Reduce heat to low.

Step 3

Meanwhile,add the walnuts to the processor and pulse until finely chopped. Transfer to the skillet. Next add half of the lentils to the food processor and pulse a few times, until slightly mashed. Scrape down the sides in between pulsing. You can also mash them by hand using a fork or a potato masher. Scoop them into the skillet along with the remaining lentils, tomato paste and seasonings. Stir to combine as you cook over low heat.

Step 4

Continue to cook until some of the moisture has absorbed, so that is doesn't have a mushy texture, usually about 5-10 minutes. Serve warm with tortillas and desired toppings, and enjoy!