LENTIL TACOS

I tried this recipe from Michael Smith, and it was delicious! I left out the chickpeas and made a half-batch:

2 tbsp. oil
1 onion, diced
5 cloves garlic, chopped
2 tsp. Epicure's Chili Seasoning
1 tsp. Epicure's Cuban Seasoning or Fajita Seasoning
salt
1 can lentils, drained and rinsed
1 c. water

Heat oil in a frying pan and sauté onion and garlic. Add spices and cook for a couple minutes. Add lentils and water, and bring to a boil. Reduce heat, cover, and simmer for about 30 minutes. Serve in tortillas or taco shells or on tostado shells.

Toppings (any or all):
cheese
lettuce
avocado
radishes
pickled red onions (1 red onion, thinly sliced; 1 tbsp. sugar; 1 lime, juiced; let it sit for 15 minutes)
salsa or diced tomatoes
cilantro
lime wedge