Preheat oven to 350°F. Combine the beluga lentils, cumin, vegetable broth concentrate, and ⅔ cup water in a small saucepan. Bring to a boil, cover, and reduce heat to low. Simmer until the lentils are tender and the water is absorbed, about 20 to 25 minutes.
Thinly slice the radish. Thinly slice the jalapeño.
Halve the avocado and remove the pit. Scoop the flesh from the skin, and add to a medium bowl. Add the juice from half the the lime, and a pinch of salt and pepper. Mash the quick guacamole well with fork.
In a small bowl, combine the Vegenaise, 1 tsp water, and as much of the chipotle paste as you’d like. Mix the chipotle crema well and season with salt.
Wrap the corn tortillas in foil or a dish towel and warm them in the oven, about 5 minutes. In a medium bowl, combine the pea shoots, sliced radish, and as much of the jalapeño as you’d like. Add the juice from the remaining lime half and a pinch of salt. Gently toss the pea shoot slaw to combine.
To build your tacos, divide the quick guacamole between the tortillas and spread it out a bit. Top each with about 2 tbsp of the beluga lentils (the guac will help them stick!), then layer on the pea shoot slaw. Drizzle with chipotle crema.