Rinse and drain the dried lentils and place them in a small pot with the water.
Bring the lentils to a boil and then immediately turn the heat way down until they reach just a simmer.
Leave them simmering without a lid for 30-37 minutes, until all of the water is absorbed and the lentils are soft, but not falling apart. It might take longer depending on your elevation.
For the Walnut Lentil Taco Mix:
Add the cooked lentils, toasted walnuts, tomato paste, garlic, paprika, tarragon, sea salt and water to your food processor and pulse just until everything is combined.
Don’t process the mixture so much that it turns into a mushy paste. If there are some lentils still intact, that’s totally fine. You want the mixture to have plenty of texture.
You might have to stop the food processor and push the mixture down from time to time with a wooden spoon.
For the tomato, onion and kale mixture:
Add the kale to a bowl, add the aminos and massage with your hands until the kale shrinks in size.