Bring 2 ½ cups of vegetable broth to a boil in a medium sized saucepan.  Meanwhile, rinse the lentils in a strainer, then add them to the broth once it boils.  Cover and reduce heat to a simmer and cook for 30 to 35 minutes until tender, then uncover and cook for 6 to 8 minutes to thicken.

Heat up the olive oil in a large skillet over medium high heat, then saute the chopped onion for roughly 4 minutes.  Add the minced garlic and stir constantly for one minute.

Add the tomato paste and the dried spices and cook for a minute, while stirring constantly.

Put the cooked lentils in the skillet and stir until well blended.  Pour in 1 ½ cups of the remaining vegetable broth and cook uncovered for 10 minutes, stirring occasionally and adding filtered water when necessary, as this meat will absorb a lot of liquid.

Remove from the heat and stir in the freshly squeezed lime juice.  If you want, you can mash the lentils or put half in a food processor to change up the texture and appearance.

Serve while still warm.