In a pot, combine the rinsed yellow lentils and 2 cups of water. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes until the lentils are soft. Drain and set aside.

In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Add the cooked lentils, olive oil, and any optional seasonings like garlic or onion powder. Gradually add about 1 cup of warm water and mix until a dough forms.

Transfer the dough onto a floured surface, and knead for 5-7 minutes until elastic and smooth. You can add more flour if it’s too sticky.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until it doubles in size—about 1 hour.

Once risen, preheat your oven to 375°F (190°C). Punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball, then use your finger to poke a hole in the center to form a bagel shape.

Bring a large pot of water to a boil. Gently place a few bagels at a time into the boiling water for about 1-2 minutes on each side. Remove them with a slotted spoon and place them on a baking sheet lined with parchment paper.

Once all the bagels are boiled, bake them in the preheated oven for 20-25 minutes, or until golden brown.

Let the bagels cool slightly on a wire rack before serving. Enjoy these fluffy, nutritious delights warm or toasted with your favorite toppings!