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Boil the green lentils until they have almost broken down, then puree them in a food processor.
In a pot, combine the chopped medjool dates, water, and baking soda. Bring to a boil, then remove from heat and let sit for about half an hour.
Process the softened dates in the food processor to break them down further.
Cream the brown sugar and butter together, then add the vanilla extract and eggs one at a time.
Add the lentil puree, vegetable oil, and processed dates to the mixture.
In a separate bowl, mix the flour and salt, then add this dry mixture to the wet ingredients.
Preheat the oven to 350 F and prepare ramekins with butter and a light dusting of flour.
Fill the ramekins with the pudding batter and place them in a water bath.
Bake on the middle rack for 50 minutes.
For the toffee sauce, melt the butter in a pan, then add the brown sugar and vanilla, stirring until incorporated.
Once the syrup darkens, slowly add the cream while stirring until the sauce bubbles and doubles in volume.