1.
Soak the red lentils for minimum six hours or overnight
2.
Drain the lentils, add them to a medium bowl, and blend them with the water, then dd sugar, salt, olive oil and baking powder.
3.
Mix to combine
4.
Grease a loaf pan then add the batter
5.
Sprinkle the top of the bread with seeds of your preference. I’m using sesame and pumpkin seeds and bake it in a preheated oven for 1 hour at 200C / 400F.
6.
Wait until the bread has reached room temperature before slicing it, otherwise it will fall apart.
