Directions:

1. Preheat the oven to 350F. 
2. Cook lentils with a 2:1 water ratio. This can be done ahead of time.
3. In a food processor, add your oats and process until small pieces remain. 
4. Add salt, pumpkin pie spice, and baking powder and pulse to incorporate. 
5. Add your lentils and pulse to break them apart.
6. Add the milk, sugar, eggs, pumpkin, and vanilla. 
7. Pulse and process until a batter begins to form. (Note: if your food processor is too small to hold all these ingredients, you may need to do this in two stages and mix ingredients in a mixing bowl).
8. Carefully pour your batter into a ‘greased’ or non-stick 8×8 inch baking dish. I am using my Orgreenic baking dish.
9. Thinly slice your apple and lay the slices across the top of the bake.
10. Sprinkle with nuts if desired.
11. Bake for 35-40 minutes, until the center is set. Serve warm or at room temperature. 
12. Store in the refrigerator for 5-7 days.
13. Alternatively, you can freeze this bake in portioned squares for up to 3 months. Just defrost and toast in a countertop oven or air fryer when you want to enjoy.