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Soak the red lentils in boiling water and leave to soak for at least 8 hours, or overnight.
Turn the oven to 200°C fan.
Drain and rinse the lentils and add to a food processor with half of the water.
Add the psyllium husk, lemon juice, salt, olive oil to the lentils and process until the mixture starts to resemble a dough. Add the remaining water slowly. I usually need the full 120ml, but yours may need less or even a dash more.
Lastly add the raising agent. I do this at the end as I want it to 'fizz' and in the oven and not in the food processor. Pulse together to combine.
Divide the mixture into 4, and then roll in your hands to make a ball. Dip one side of the ball into the mixed seeds, preferably in a saucer.
Flatten the balls, and place seed side up onto a baking tray with a layer of baking parchment. Make a hole (larger than your think!) into the centre and pop into the oven.
Bake for 30 minutes- 40 minutes.