In a medium saucepan combine water and lentils.

Bring to boiling; reduce heat.

Cover and simmer for 15 to 20 minutes or until tender.

Drain lentils; set aside.

Meanwhile, stack tortillas; wrap in foil.

Bake in a 350° oven about 10 minutes or until warm. (Or just before filling, microwave tortillas, covered with a paper towel, on 100% power [high] about 1 minute.)

Coat a 2-quart rectangular baking dish with cooking spray; set aside.

Lightly coat a large skillet with cooking spray.

Preheat over medium heat.

Stir-fry carrots in hot skillet for 2 minutes.

Add zucchini or yellow squash and chili powder or cumin.

Stir-fry for 2 to 3 minutes or until vegetables are crisp-tender.

Remove from heat.

Stir in lentils, about half of the undrained tomatoes, 3/4 cup of the cheese, the salt, and, if desired, hot pepper sauce.

Divide the vegetable mixture among warm tortillas; roll up tortillas.

Place tortillas, seam sides down, in the prepared baking dish.

Lightly coat tops of tortillas with cooking spray.

Bake in a 350° oven for 12 to 15 minutes or until enchiladas are heated through and tortillas are crisp.

Meanwhile, in a small saucepan heat the remaining undrained tomatoes.

Spoon the tomatoes over enchiladas.

Top with the remaining cheese.