Heat olive oil in a saucepan over medium heat. Add the spices and toast for a minute.

Add the onion, shallots, garlic, and salt. Saute for a few minutes until they get some color.

Add the lentils, tomatoes, and water. Bring to a boil, then reduce to a simmer. Cook until the lentils are tender. Add more water if necessary for the lentils to cook.

Allow the lentil mixture to cool, then crush in a handful of tortilla chips. To serve, mix in some vegan cheese to the (chilled) mixture. Spread onto half of a tortilla and fold over. Heat a heavy cast iron or stainless steel pan over high heat and cook tacos in pairs, flipping to brown each side. Oil is optional here and will result in a crispier tortilla.