Vegan Lentil Wraps

Wash the red lentils under cold water until the water runs clear.
To a saucepan or pot, add vegetable stock, bring to a boil add the rinsed lentils and ground cumin.
Turn down the heat so that the stock is simmering. Put a lid on the pot and let the lentils cook for about 15 to 20 minutes. Feel free to give them a quick stir every so often to make sure they're cooking evenly. After about 15 minutes, check to see if the lentils are soft. If they need more time, you can let them cook for an additional 5 minutes.
To make the salad, in a large salad bowl combine chopped tomatoes, cucumber, lettuce, onion, bell pepper, avocado, mint, and parsley.
Dress the salad with fresh lemon juice, and extra virgin olive oil. Season with salt and give it a quick mix. Check for seasonings, and adjust if needed.
To make the sauce, in a medium sized bowl, combine the yogurt with garlic, dill, and salt.
To assemble the wraps, add salad, lentils, and drizzle with yogurt sauce.
Fold the sides of the tortilla inward over the fillings. You want to tuck these in so nothing falls out. Then, fold the bottom of the tortilla up and over the fillings and the folded-in sides. Keep rolling the wrap away from you, making sure to tuck in the sides as you go. Finish by pressing down a bit on the seam, where the tortilla edges meet, so it stays closed. Slice in half, and serve with extra sauce on the side if desired.