1. Rinse 1 cup dry brown lentils well. In a medium saucepan, combine lentils with 3 cups water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook uncovered for about 20 minutes until tender but not mushy. Drain and set aside.

2. Preheat your oven to 375°F (190°C). Lightly grease your 9×13-inch baking dish with a bit of olive oil or cooking spray.

3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and bell pepper, sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

4. Stir in cumin, chili powder, chipotle powder (or smoked paprika), salt, and pepper. Cook for 30 seconds to toast the spices, then pour in 1 ½ cups tomato sauce and 1 ½ cups vegetable broth. Stir to combine.

5. Add the cooked lentils to the skillet and stir well. Let the mixture simmer for 3-4 minutes until it thickens slightly and flavors meld.

6. Warm tortillas briefly in a dry pan or microwave to make them pliable. Spoon about ½ cup of the lentil mixture into each tortilla, roll it up tightly, and place seam-side down in the baking dish. Repeat until all filling is used. Pour any leftover sauce over the top.

7. Bake uncovered for 20 minutes until the sauce is bubbly and the edges of the tortillas are slightly crispy.

8. Remove from oven, sprinkle chopped cilantro on top if using, and let it cool for 5 minutes before serving.