Lentil wraps!

It was amazing! I came into the kitchen after hours of studying physics and there's a vegan dinner cooking on the stove. Lentil wraps with a fresh avocado and arugula salad. There are no spices in the wraps except the taco sauce, so feel free to go crazy with the seasoning if you want to. Otherwise, here's the recipe.

For two:
125 g green lentils
1/2 onion, chopped
1 tbsp. oil
5 dl water
1/2 cube of vegetable bouillon
1 potato
1 carrot
1/2 jar hot tacosauce, 120 g
1/4 tsp. salt
4 tortillas
For the salad:
1 tbsp. oil
1/2 tbsp. lemon juice
1/4 tsp. salt
Black pepper
A pinch of sugar
A handful of arugula salad
1-2 avocados

Cut the potatoes in small cubes. Fry the lentils and onion in some oil. Add the water, potatoes and the bouillon and bring to a boil. Let it cook for 30 minutes. Grate the carrots coarsely. While the lentils are cooking, make the salad. Mix oil, lemon, salt, pepper and sugar in a bowl. Add the arugula. With a spoon, remove the avocado from the skin and add to the salad.
Pour out the water and place on the stove again. Add the carrots and taco sauce. Season with salt and pepper. Roll the lentils up in the tortillas and serve with the salad.