Grind the lentils and quinoa, about ½ cup at a time until a coarse powder forms. Transfer the ground lentils and quinoa to a medium bowl. Add water to cover by about 1 inch. Mix well and soak for one hour.

Drain: Pour the mixture into a fine-mesh strainer over a medium bowl to drain most of the water. Then, hold the strainer under running cold water to rinse the mixture further. Place the strainer back over the bowl to allow the remaining water to drain.

Meanwhile, preheat the oven to 360ºF. Use a nonstick baking sheet or line the sheet with parchment paper or a silicon mat. Lightly grease the baking sheet, mat, or parchment to prevent sticking

Blend: Transfer the ground mixture to the canister of a food processor. Add mustard powder, garlic powder, onion powder, marjoram, baking powder, olive oil, and water. Blend until the ingredients are fully incorporated. Set aside for at least 10 minutes.

Bake: Transfer ⅔ cup batter to the baking sheet. Spread into an even layer, about ¼ to ½-inch thick. Bake for about 12 minutes, or until the batter is firm to the touch and lightly golden.