Step 1

Soak the lentils in water for 2 hours, then drain, rinse, and drain again.

Step 2

Preheat the oven to 375°F.

Step 3

Blend: In a blender, combine the lentils, dates, chili pepper, turmeric, black pepper, garlic powder, onion powder, paprika, nutritional yeast, nondairy milk, chickpea flour, baking powder, oil (if using), and salt. Blend on high until smooth.

Step 4

Pour the batter into a greased or nonstick baking dish or muffin tins, leaving about 1 inch of space to rise. Sprinkle with hemp hearts, if using.

Step 5

Bake for about 25 minutes, or until the top springs back when touched. Let cool slightly before serving.