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Rinse and drain the lentils.
Dice the onion and shallots, and mince the garlic.
Heat a medium saucepan with 3-4 TBS of olive oil (or use broth/water for no-oil option) and toast the spices.
Add the lentils, tomatoes, and 2 ½ cups of water to the pan. Bring to a boil, then simmer until lentils are soft.
Turn off heat and let cool. Once cooled, stir in a handful of crushed tortilla chips.
Make the pico de gallo by dicing the tomatoes, onion, and cilantro, and squeezing the lime juice.
Assemble the tacos by adding the lentil mixture and vegan cheese (optional) to the tortillas, then top with the pico de gallo and shredded lettuce.