Step 1

Place the uncooked lentils in a heatproof bowl or container. Cover with boiling water (so that the water on top of the lentils is approximately 1/2 inch to 3/4 inch). Let stand for 30 minutes until the lentils are plumped up ( from absorbing a lot of of the water).

Step 2

Rinse and drain the lentils through a fine mesh sieve or colander. Gently shake the colander to remove excess water.

Step 3

Place the drained lentils, baking powder and optional salt in the container of of blender or high speed blender. Add 1.5 cups fresh water (not the soaking water).

Step 4

Blend on high speed until completely smooth, stopping once or twice to scrape down the sides of the container. Let stand for 5 minutes. The batter will look somewhat thin immediately after blending. It will thicken as it stands.

Step 5

While the lentil batter stands to thicken slightly, preheat your waffle maker/ waffle iron according to the manufacturer’s instructions. If the waffle maker has a temperature knob, set it between medium heat and medium-high heat.

Step 6

Unless you are on a strictly oil-free diet, I strongly recommend spritzing the waffle iron plates with nonstick cooking spray before adding the batter. This includes nonstick waffle makers. It makes it so much easier to release the waffles. Pour or ladle the waffle batter into the prepared waffle maker, being careful not to overfill. Close the lid of the waffle maker and cook.

Step 7

Cook the waffles according to the manufacturer's instructions.When the waffle maker indicator signals that the waffles are done, gently tug on the lid (just a little bit) to see if there is any resistance. If there is, then continue cooking for another minute or so until the led opens easily and the waffle is a light golden brown in color.

Step 8

Repeat with the remaining waffle batter. Serve the waffles straight away, or cool on a cooling rack for future eating.