8 corn tortillas, for serving (preferably organic)
2 cups shredded lettuce or cabbage
1½ cups chopped tomatoes
1 avocado, mashed
Place the mushroom and onion in a sauté pan over medium-high heat and cover. After a couple minutes stir in the spices (chili powder, paprika, garlic granules, cumin and oregano). Continue sautéing until the onions are tender, stirring occasionally to prevent browning.
Add the lentils and water, and bring to a boil. Then the heat to low-medium and simmer for about 25 minutes. The lentils should be soft but not mushy. If the water is all gone before the lentils are done, add another ½ cup of water and continue cooking.
Place the avocado in small bowl, add the juice of ½ of a lime, and mash with a fork. Slice the other ½ of lime into wedges.
Warm the tortillas for a couple minutes in a sauté pan (each side, one at a time) or 30 seconds in the microwave (4-6 stacked on a plate with a paper towel over top).