1. Set a large saute pan over medium-low heat. Add the walnuts and toast, stirring frequently, for 4-5 minutes, until just beginning to turn lightly golden and fragrant. Transfer walnuts to a bowl and set aside.

2. Carefully wipe out the pan and set it back over the heat. Add olive oil. When hot, add the onion and green bell pepper. Sauté, stirring occasionally, until tender, about 8 minutes.

3. Add the garlic, tomato paste, and taco seasoning. Cook, stirring, for one minute, until fragrant.

4. Add the vegetable broth, scraping up any bits that have stuck to the pan. Stir in the lentils. Increase to high, until the mix is boiling, then reduce the heat to low and simmer until the lentils are tender, about 25 minutes. If the mixture gets too dry before the lentils have cooked through, splash in a little more vegetable broth to keep it going.

5. Stir in the toasted walnuts along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Squeeze the lime over the top. Taste and add more salt and pepper if desired.

6. Store in an airtight container in the fridge for up to 4 days.