Place lentils and water in a large saucepan. Bring to a boil, then reduce heat to very low. Cover and let cook until all the water is absorbed and the lentils are fully softened, about 20 minutes. Remove from heat and allow to cool for 1/2 hour or longer. In a food processor, add the cooked lentils, garlic, tahini, sea salt, coriander (start with 1/2 tsp), lemon zest, paprika, vinegar, and lemon juice. Puree until smooth. Add more garlic, coriander, or salt to taste. This mixture is much looser than a traditional hummus. When refrigerated, it thickens considerably. So, you can enjoy it a little thinner, or wait until it is chilled. Serve with whole grain pitas or tortillas.