1. In a pan over medium heat combine lentils, tomato sauce, chili powder and 1 Tbsp. of Yondu. Cook for 2 minutes, crushing the lentils with a spoon to get a ground meat like appearance.
2. In a bowl combine tomato, half the chopped onion, juice from ½ lime, 1 tsp of Yondu and stir well. Add 1 Tbsp. of chopped cilantro and stir.
3. In a bowl combine the avocado, remaining onion, juice from ½ lime, and remaining 2 tsp. Yondu. Mash together for a quick guac.
Warm the tortillas in the oven or microwave and serve with refrito, guac and salsa. Sprinkle some fresh cilantro leaves on top.
Add ¼ cup chopped walnuts to the lentil refrito for an extra crunchy texture. Top the tacos with fresh chilies if you like it hot.