In a medium pot, combine the lentils and vegetable broth. Bring to a boil, then reduce to a simmer and cover for about 25-30 minutes until tender.

While the lentils cook, heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent, about 5 minutes.

Once the onions are soft, stir in the cumin and smoked paprika.

When the lentils are done, drain any excess liquid and add them to the skillet. Stir until the lentils are well-coated with the onion mixture.

Using a fork or potato masher, gently mash some of the lentils for a creamier texture.

Taste the lentil mixture and season with salt and pepper as needed.

Lay out the tortillas and fill them with the lentil mixture, mixed greens, diced tomatoes, and avocado slices.

Roll up the tortillas tightly, tucking in the sides as you go. Serve with hot sauce or yogurt on the side.