Step 1: Soften the lentils. Bring a kettle of water to a boil. Place the dry red lentils in a heat-proof bowl and pour hot water over them, covering the lentils by about 1 inch. Cover the bowl with a plate and let stand for 30 minutes.

Drain the soaked lentils using a strainer and rinse under running water. 

Step 2: Blend the dough. Transfer lentils to a large bowl. Add psyllium husks, yogurt, oil, baking powder, garlic powder, Italian seasoning, and salt to the lentils.

Using an immersion blender, blend until a thick, smooth dough forms. If the mixture is too thick, add a tablespoon of water and blend again.

Step 3: Shape the buns. Divide the dough into 4 equal portions. With wet hands, shape each portion into a bun. Place on a baking sheet lined with parchment paper. 

Step 4: Bake. Preheat the oven to 350°F (175°C). Bake for 30 minutes, until the buns are set and lightly golden brown.

Transfer to a cooling rack, let cool slightly before slicing or serving.