In a medium saucepan, combine the rinsed red lentils and water. Bring to a boil, then reduce heat to low and simmer for about 15-20 minutes, or until the lentils are tender and water is absorbed.

Stir in salt, garlic powder, onion powder, cumin, and black pepper. Mash the lentils slightly with a fork or potato masher to create a spreadable consistency.

In a skillet, heat olive oil over medium heat. Add the chopped spinach, grated carrot, and diced bell pepper. Sauté for about 3-4 minutes until the vegetables are tender.

Combine the sautéed vegetables with the lentil mixture and stir well to combine.

Spread a generous layer of hummus on each tortilla. Spoon the lentil and vegetable mixture onto the tortillas, then roll them up tightly.

Serve immediately, or wrap in foil and refrigerate for up to 2 hours before serving for a chilled option.