Saute onion, curry powder, and jalapeno in 2 tablespoons oil in a nonstick skillet over med-high heat.
Cook until onion begins to brown, 5-8 minutes.
Add broth, tomatoes, potatoes, lentils, and bay leaf; decrease heat and simmer until lentils are tender, 20-30 minutes.
Stir in frozen spinach and lime juice; season to taste with salt.
Blend eggs, milk, and parsley in a pie plate.
Heat a large nonstick skillet over med-high heat.
Dip both sides of a tortilla into egg mixture, then fry in 1-2 teaspoons of the remaining oil until golden, about 1 minute; flip tortilla, sprinkle with 1/4 cup cheese, and continue frying until second side is brown, about 1 minute.
Remove tortilla from heat; assemble with 3/4 cup lentil filling; roll up burrito-style.