Preheat the oven to 350˚F. Mist an 8-inch-square baking dish with nonstick oil spray. Set aside.

In a small saucepan, combine the lentils and 1 cup water. Bring to a boil over medium-high heat, then reduce the heat, cover, and simmer for 15 to 20 minutes, until the lentils are tender and most of the liquid is gone.

In a food processor, combine the oats, cocoa powder, baking powder, baking soda, and salt. Pulse until a fine powder forms. Add the cooked lentils (and any liquid remaining in the pan), the applesauce, egg, almond butter, vanilla, and honey and process until a smooth batter forms. Using a spoon, fold in at least 1 cup of the chocolate chips.

Pour the batter into the prepared baking dish and spread evenly with a spatula. Sprinkle the remaining ¼ cup chocolate chips over the top. Bake for about 25 minutes. Let cool for at least 10 minutes before cutting and serving.