Vegan Enchiladas

Rinse the lentils and simmer in broth about 20 minutes until tender; rest covered 10 minutes. 2. For the sauce, cook the spices in olive oil 2 minutes, stir in the flour for a minute, add the tomato sauce, and simmer about 5 minutes until thick. 3. For the filling, saute the onion and garlic 3-4 minutes, then the bell peppers, tomato, carrot, and chili peppers 5-7 minutes. 4. Blend the dry ingredients in a food processor, add the cooked veggies and tomato paste, blend, then add the lentils and blend until combined. 5. Preheat the oven to 390 degrees F. 6. Spread filling on each tortilla, roll up, and place in a greased baking dish. 7. Pour the enchilada sauce over the tortillas and bake uncovered 15 minutes. 8. Add vegan cheese and bake 10-15 more minutes; garnish with cilantro.