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Pour 1¼ cup(300 ml) boiling water over red lentils, add 1 tablespoon lemon juice, stir it and soak for 12 hours. Rinse soaked red lentils well under running water.
Into the food processor add rinsed, soaked red lentils, about ⅓ cup of water for the dough (reserve the rest of the water in case the dough is too stiff). Blend for about a minute or two, until lentils are broken up into a somewhat runny paste.
Into the blended red lentils add psyllium husk, almond flour, lemon juice, 2 tablespoons (20 grams) olive oil and 1 teaspoon table salt. Blend until well combined and thick, somewhat sticky dough forms. If the dough is too dry add a little more water. Lastly add 1 teaspoon baking powder and ¼ teaspoon baking soda, give it about 5-10 pulses.
Invert the slightly sticky dough onto the work on a plate. Lightly wet your hands and shape the dough into a ball, flatten it slightly. Cut it into 4 equal parts. Shape each piece into a ball, flatten slightly, dip both sides into the seeds and place buns onto a baking sheet lined with parchment. Repeat for other balls of dough. Make a hole in the middle of each bun. Use a back of a wooden spoon. Make the hole bigger than you think it should be, dough will spread a little in the oven.
Bake red lentil bagels at 375F for 30 minutes or until golden brown. Allow to cool before serving.