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Combine the rinsed lentils and water in a medium bowl or other container; loosely cover. Let stand, at room temperature, for at least 6 hours or up to 12 hours.
Preheat oven to 350F (180C). Line a 9-inch (22.5 cm) baking pan with parchment paper; spray or grease exposed sides.
Do not drain lentils.
Add the entire contents of bowl (soaked lentils and remaining water) and salt to a blender. Blend on HIGH speed until completely smooth, stopping once or twice to scrape down the sides of container.
Add the remaining ingredients to the blender; blend until combined, stopping to scrape down once or twice. Spoon and spread into prepared pan, smoothing the top.
Bake in the preheated oven for 19 to 23 minutes or until bread is risen, appears dry on the surface, and a toothpick inserted near center of bread comes out clean.
Cool bread in pan on a wire rack for 10 minutes. Use parchment to remove bread from pan and cool completely, or serve warm. Cut into 16 squares or 8 larger rectangles.