In a small saucepan, combine red lentils and 1½ cups water. Bring to a boil, reduce heat, and simmer 10–12 minutes until lentils are tender and most water is absorbed. Let cool slightly.

In a small bowl, mix warm water, sugar or honey, and yeast. Let sit 5 minutes until frothy.

In the bowl of a stand mixer (or large mixing bowl), combine mashed lentils, yeast mixture, olive oil, salt, cumin, garlic powder, and onion powder. Stir well.

Add flour gradually, mixing until a soft dough forms.

Knead by hand on a floured surface (or with dough hook) for 5–7 minutes until smooth and elastic.

Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.

Punch down dough. Divide into 8 equal pieces and shape into balls. Place on a parchment-lined baking sheet, about 2” apart.

Cover loosely and let rest 20–25 minutes until puffy. Preheat oven to 375 °F (190 °C).

If desired, brush rolls with olive oil or egg wash and sprinkle with sesame or poppy seeds.

Bake for 18–20 minutes or until golden brown and hollow-sounding when tapped.

Transfer to a wire rack to cool slightly before serving.