Soak walnuts in lukewarm water for 30 minutes. In a separate bowl, soak lentils in lukewarm water for 30 minutes.
Drain walnuts and process in food processor until meat sized crumbles.
Drain lentils and set aside.
Heat oil in pan over medium high heat.
Once heated, add garlic and onion and saute for 3-4 minutes.
Add walnuts to pan with spices and saute for another minute.
Add lentils, tomatoes, sriracha, jalapeno, and broth. Bring to a boil. Reduce heat and simmer covered for 20-25 minutes.
Remove lid and simmer until liquid reduces and mixture begins to thicken.
Season to taste with salt and pepper. Serve with tortilla chips, taco sauce, lettuce, onion, and Monterey Jack cheese.
