Place dry lentils in container that can hold at least four cups

Cover with the two cups of water and let soak at least four hours - up to eight

Drain soaked lentils and rinse

Placed rinsed lentils in food processor

Add ½ cup water, salt, lime juice if using, other seasonings if using

Process for one minute and then check consistency - it should be just slightly thick, not too watery to form a tortilla in the pan (if too thin add a Tbsp of coconut flour - or lentil flour if you have it - allow to stand for a few minutes and then process again, repeat as necessary to get the right thickness)

Heat oil large pan over medium heat (if you're not using non-stick pan, you may need more oil)

When pan is hot pour a little of the batter in the pan to form your desired size of tortilla - smaller is easier to flip

Use a spatula or back of spoon to spread the batter so it is no more than a ¼" thick

Cook for three minutes, until undersize is golden and firm and top starts to look dry

Flip tortilla, use back of flipping spatula to lightly press down on tortilla to make it a little tortilla

Cook for another three minutes on the other side until cooked through

Place on wire rack to cool

Store in refrigerator for up to five days

Reheat in toaster over, air fryer, oven, or frying pan