Add the lentils to a medium saucepan with water to cover by about an inch. Bring to a boil, then lower heat to a simmer and cook until tender, about 15 minutes.
Drain and set aside until cool. Preheat the oven to 375º F.
In the bowl of a food processor, grind oats for a few seconds: some larger pieces should remain.
Add the baking powder, cayenne and salt, and pulse 2 or 3 times.
Add the grated cheddar and butter, and pulse a few times to just barely combine.
Add the cooled lentils, and pulse until the mixture starts to pull together into a rough dough.
Transfer to a medium bowl and kneed with your hands briefly until any leftover dry crumbs are incorporated into the dough.
Form the dough into balls about 1 1/4” in size, then place on a large baking sheet and flatten with your fingers: the biscuits should be about 1/2” thick and 1 3/4” in diameter, and placed an inch or more apart on the sheet. The biscuits may split slightly as you flatten them, just gently push the larger cracks back together.
Bake for 18 – 22 minutes, until slightly golden. Serve warm, or cool completely on a wire rack.
Makes about 20 biscuits.
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