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Wash the lentils twice and drain. Pour them into a bowl and cover them with filtered water completely at least 2 inches above the lentils. Soak for 4 hours.
Preheat the oven to 360°F.
Drain the lentils and add them to a blender with ⅓ cup water and olive oil. Blend the lentils using a high speed blender until the batter is completely smooth.
Transfer the batter to a bowl and add salt, baking soda, lemon juice, and psyllium husk and mix with a whisk until everything is fully incorporated.
Split the dough into 5 even pieces and roll each dough into a ball, using a bit of oil on your hands to prevent sticking.
Place the bread rolls onto a baking sheet lined with parchment paper. Top the rolls with sesame seeds.
Bake at 360°F for 30-35 minutes.