Soak the lentils in water overnight in the fridge. Use a larger ball jar or a bowl to do this, as the lentils will expand and you want to give them plenty of room.
The next day when you're ready to cook them, rinse the lentils well, and add them to a blender (high speed preferred, but a regular blender will do).
Add in about 1/2 cup to 3/4 cup water (it should come up 3/4 of the way up the lentils in the blending container) and 1/2 tsp salt. Blend on high until smooth. For high speed blenders, this should take under a minute. For lower-speed blenders, this might take a while.
To bake, line an edged baking sheet (the larger the better – I used a lipped 12 by 17 inch sheet) with a Silpat nonstick sheet (parchment paper works, just not as well), and pour out the lentil mixture in the pan. Spread it around evenly and make sure it’s all a leveled, even thickness (you may have to move the pan around to spread the batter).
Sprinkle with the Everything But The Bagel seasoning and bake at 350 degrees for about 30 minutes until done. Keep an eye on it – I sometimes prefer to make it more of a cracker type product and sometimes keep it in there up to 40 minutes or more.
