In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for about 20-25 minutes until tender.

While the lentils are cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic, taco seasoning, and cumin. Cook for another minute until fragrant.

Once the lentils are cooked, drain any excess liquid and add them to the skillet. Stir well to combine everything, seasoning with salt and pepper to taste.

In a separate skillet, warm the tortillas over low heat for about 30 seconds per side.

Fill each tortilla with the lentil mixture, about 1/4 cup per taco.

Top with diced tomatoes, shredded lettuce, avocado, salsa, and cheese, or your favorite toppings.

Serve the tacos immediately while still warm.