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Cook the lentils: Add the red lentils and water to a small pot. Bring to a boil, then simmer for about 12 minutes until soft. Drain any excess water if needed.
Blend: Add the cooked lentils, yogurt, miso, lemon juice, ¾ cup water, tahini, garlic, and hemp hearts (if using) to a blender. Blend until completely smooth and creamy.
Season: Add salt and black pepper to taste. Adjust lemon if needed.
Stir in seeds: Transfer to a bowl and stir in the chia seeds or basil seeds. Mix well so they are evenly distributed.
Chill: Refrigerate for at least 2 hours, or overnight, until thickened.
Optional: Top with pumpkin seeds before serving for extra texture and protein.