Cook the Lentils: In a medium saucepan, combine the water and lentils.
Bring to a boil, then reduce the heat.
Cover and simmer for about 30 minutes, or until the lentils are tender.
Drain any excess water and set aside.
Prep for Baking: While the lentils cook, preheat your oven to 350°F or 175°C (350°F). Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray. Stack the tortillas, wrap them tightly in foil, and place them in the oven for about 10 minutes to warm through.
Sauté the Veggies: Lightly coat a large skillet with cooking spray and heat over medium heat.
Add the sliced carrots and cook, stirring, for 2 minutes.
Add the zucchini, yellow squash, and ground cumin.
Continue to cook and stir for another 2 to 3 minutes until the vegetables are crisp-tender.
Create the Filling: Remove the skillet from the heat.
Stir in the cooked lentils, tomato sauce, 3/4 cup (960 ml) of the shredded cheese, and a dash of hot sauce if you're using it.
Mix until everything is well combined.
Assemble the Enchiladas: Evenly divide the lentil and vegetable mixture among the warm tortillas.
Roll each one up tightly and place it seam-side down in your prepared baking dish.
Top and Bake: Spoon the undrained, cut-up stewed tomatoes over the rolled tortillas.
Sprinkle the remaining 1/4 cup (960 ml) of cheese on top.
Bake to Perfection: Bake, uncovered, for 15 to 20 minutes, or until the enchiladas are heated through and the cheese is bubbly.
Garnish with fresh cilantro sprigs before serving, if desired.
Don't skip warming the tortillas! This step makes them pliable and prevents them from cracking or tearing when you roll them.
