Meanwhile, in small saucepan, warm remaining 1 Tbsp grapeseed oil over medium heat. Once hot, add onion and sauté until tender, about 4 minutes. Add garlic and continue to cook until both onions and garlic are starting to lightly caramelize. Stir in lentils, salt, paprika, remaining 1 tsp ground cumin, maple syrup, tomato paste, and water. Stirring, bring mixture to a simmer. Cover, reduce heat to low, and let mixture simmer gently, stirring occasionally, for 10 minutes. If mixture gets too dry, add a bit more water. Remove from heat, stir in lime juice, and adjust seasoning, as desired, with additional spices or lime juice. Set aside.