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