Use a circular cookie cutter to cut as many small rounds out of the tortillas as you can fit.
Use a brush (or cooking oil spray) to lightly grease the underside of a muffin tray. Place the tortilla rounds between the cups of the upturned tray to form taco shapes, then bake in the oven for 5 minutes or until they begin to turn golden. Allow them to cool in the tray and they will firm up a bit.
Meanwhile, make the filling.
Heat the oil in a frying pan, then add the onion (save a little to garnish if desired) and cook for a few minutes until soft but not browned.
Add the soy sauce, oregano, paprika and lentils and stir well. Cook over a medium heat for 5 minutes, stirring often.
Fill the taco shells with the filling, then top with veggies and parsley as desired.