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Measure 325 g of dried red lentils and soak them in plenty of water overnight. Drain well before using.
Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
Add the soaked lentils, eggs, ricotta, olive oil, baking powder, salt and pepper to a blender. Blend until smooth and creamy.
Transfer the batter to a bowl and fold in the mozzarella and olives.
Divide the batter between the prepared muffin cups.
Bake for 25-30 minutes, or until golden and a knife inserted into the center comes out clean, without wet or crumbly batter.
Drain the lentils really well after soaking so you don’t add excess water to the batter.