Soak walnuts in lukewarm water for 20 minutes to soften. Drain and set aside
Heat a large skillet over medium heat and add the walnuts. Toast for ~2 minutes, stirring often until walnuts are lightly browned and fragrant, taking care not to burn. Place the walnuts in a small bowl and set aside.
Spray your pan with oil and garlic. Cook for 30 seconds, then add your lentils, mushrooms, walnut mixture, tomato paste, water, and spices. Cook another 2-3 minutes, gently mashing some of the lentils with the back of your spoon/spatula.
Add your favorite salad greens to a bowl and top with walnut meat, roasted sweet potatoes, sliced tomatoes, fresh avocado, cottage cheese (can sub plain greek yogurt or vegan greek yogurt to make recipe vegan), and drizzle with your favorite dressing or salsa!