| 1) In large bowl, combine lentils and water to cover by 2 inches. Cover and refrigerate at least 6 hours. Drain and transfer to small saucepan. Add 3 cups cold water, place over moderate heat, and boil. Cover, reduce heat to moderately low , simmer until lentils are tender, about 45 min. Drain and cool.
2) In medium saucepan over moderately low heat, heat oil until hot but not smoking. Add onion and garlic and saute until onion is translucent and garlic is fragrant, 5 to 7 min. Add carrots and saute until beginning to soften, about 5 min. Stir in lentils, tofu, cashews, basil, oregano, cumin, salt, pepper flakes, and ground pepper. Reduce heat to low, cover,and cook 15 min. Keep warm.
3) Preheat oven to 200 degrees F. Fold each chard leaf in half along central stem and slice away lower, thickest part of stem. In wide, shallow, covered pan, bring 1 inch water to boil. Set steamer basket in pan and carefully layer chard leaves inside. Steam until tender and flexible, about 5 min. Transfer to kitchen towel-lined plate to drain.
4) Arrange 1 leaf on work area, overlapping slit sides slightly. Spoon 1/2 cup filling onto center of leaf and fold in top to bottom of leaf to cover filling. Starting on one side, roll up leaf as for burrito. Place seam-side down on baking sheet in oven to keep warm. Repeat with remaining leaves and filling. Serve burritos warm.
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