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Line a large baking sheet with parchment paper. Lightly oil paper with olive oil. Set aside.
Place the rinsed red lentils in a saucepan with vegetable stock. Cover the pan, bring it to high heat until the liquid boils, reduce to medium heat, and cook covered for 10-12 minutes until the lentils are mushy and the liquid is absorbed.
Remove the lid and let it steam out for 10 minutes.
Preheat the oven to 400 °F (200 °C).
In a large mixing bowl, add self-rising flour, garlic powder, Italian herbs, yogurt, olive oil, cooked red lentils, chopped spinach, chopped sundried tomatoes, seeds, and vegan cheese or nutritional yeast.
Combine everything together until it forms a sticky dough.
Divide into dough into 8 portions and place them on the prepared baking sheet.
Bake the biscuits for 20-25 minutes at 400 °F (200 °C) until golden brown.
Let them cool down for a few minutes before serving.