Rinse 1 cup of dry lentils under cool water. In a saucepan, combine the lentils with vegetable broth and boil over medium-high heat. Reduce heat to low, cover, and simmer for 20 minutes. Let sit for an additional 10 minutes.

In a skillet, heat olive oil over medium heat. Add flour, onion powder, and garlic powder, stirring for about 2 minutes until golden. Gradually add tomato sauce and simmer for 5 minutes until thickened.

In the same skillet, sauté chopped onion and minced garlic until soft. Add diced bell pepper, grated carrot, and diced tomato, cooking until tender. Combine this mixture with cooked lentils and dry ingredients.

Preheat oven to 390°F (200°C). Spoon about 1/3 cup of the lentil filling onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.

Pour the enchilada sauce over the rolled tortillas. Optionally, sprinkle with shredded vegan cheese. Bake uncovered for 15 minutes or until heated through.

Allow to cool for a few minutes, garnish with chopped cilantro and serve.