Tacos:Dice all the vegetables and rinse the lentils. Then, in a small saucepan, add the vegetable broth, lentils, and 1/2 tablespoon (7.5 ml) of taco seasoning. Cook the lentils uncovered for 25 to 30 minutes, until tender. Check and stir periodically to ensure the lentils aren't overcooked. Start with 1 1/4 cups (310 ml) of vegetable broth, and add up to 1/4 cup (60 ml) of additional broth, if the lentils stick to the pot before they are fully cooked. The lentils are cooked when they are slightly crunchy on the outside (not overcooked!), tender on the inside, and there is no liquid left in the pot. Finally, season the cooked lentils with salt and pepper to taste.
Meanwhile, in a bowl, combine the chickpeas (make sure the chickpeas have been soaked in water for 8 to 12 hours beforehand), 1 tablespoon (15 ml) of oil, cumin powder, chili powder, onion powder, pepper, and salt, then stir well.
Spread the chickpeas on a baking sheet and bake at 450°F (230°C) for 40 to 50 minutes, stirring every 10 minutes.
While the lentils are cooking, add 1 tablespoon (15 ml) of oil to a large skillet and turn on the heat. Once the oil is hot, add the chopped onion, garlic, red or green bell pepper, and 1 tablespoon (15 ml) of taco seasoning. Sauté for 5 minutes until the vegetables are cooked but still crisp. Then turn off the heat and season with salt and pepper to taste.
Add the cooked lentils to the pan with the vegetables and 1 teaspoon (5 ml) of lime juice. Stir to combine. Then fill each taco shell with 1 serving of the lentil taco filling and 1/4 cup (60 ml) of cooked chickpeas.
Guacamole:
Cut the avocado in half with a knife, open it and remove the stone. Using a spoon, remove the flesh from the peel and place it in a bowl. Using a fork, mash the avocado flesh with the lime juice. This will prevent it from blackening. Add the rest of the ingredients and mix well.
You can garnish your tacos with sour cream, cilantro or cheese, as desired.
