In a bowl, soak pepitas in water for 3 hours; drain. In a blender, combine pepitas, 1 cup water, lime juice and salt. Blend until mixture is the consistency of cream.
Preheat oven to 400°F. In a medium saucepan, bring lentils, broth and bay leaf to a boil. Reduce heat to medium-low and simmer for 20 minutes. Drain and transfer to a large bowl; discard bay leaf.
In a medium skillet on medium-high, heat oil spread. Add carrot and 1 1/2 cups onion and sauté for 3 minutes. Add garlic and sauté for 2 minutes more. Add to bowl with lentils. To bowl, add eggs, oats, 1/4 cup cilantro, chile powder, ground cumin and cayenne. Stir until well combined.
Line a large baking sheet with parchment paper. Using wet hands, shape mixture into 2-inch balls, making 18 balls total. Place on baking sheet. Bake for 18 to 20 minutes.
Slice 12 lentil balls in half (reserve remaining 6 for use in Meal Plan). Place 3 lentil ball halves on each of 8 tortillas. Top each taco with 1 1/2 tbsp pepita cream. Divide avocado, tomato and remaining 1/4 cup each onion and cilantro over tacos.
Inspired by the bold flavors of dal, the traditional Indian lentil dish, our hearty vegetarian patties are delicious served on their own or with warm whole-grain naan bread – just be sure to top them with our addictive sweet-tart mango chutney!