This lentil bread only needs a few ingredients and makes that perfect snack, working from home lunch, work lunch, or picnic that you can just grab and go. Nutritious, packed with protein, and super delicious. A true Wowzer!
Wash and soak the red lentils for at least one hour. * See Recipe Notes for more
Sieve the lentils once soaked (no need to rinse) and puree these in a food processor.
Transfer the pureed lentils into a bowl and add the eggs, soda bicarbonate, baking powder, yogurt, olive oil, black pepper, and salt (if adding any). Mix well until homogenized.
Add the remaining ingredients, the chopped olives, spring onion/scallions, chopped pepper, crumbled feta, grated cheddar, dill, and chili flakes. Add most of the sesame seeds and keep a few to sprinkle over.
Prepare two small bread loaf baking tins * by greasing those with some butter or olive oil. Pour the lentil mixture into the tins in equal amounts. Sprinkle the remaining sesame seeds on each loaf.
Transfer to the oven and bake at 190C or 375F for 35-40 minutes until golden brown.
Serve warm or cold as a snack or a main with a salad as a side. See other serving suggestions above.
Notes
What if you don't have an hour to soak the lentils?
No need to worry. If you have little time for soaking the lentils and you do not have at least one hour, soak these for as long as you can in hot water. This will speed the soaking process a little.Â
Should I add salt?Â
It is entirely up to you and your taste but I never really do for this dish because the feta cheese, the cheese, and the olives add sufficient (for me) salt. I'm not too fond of anything salty but if you do like your salt, add a pinch or two extra.Â
Baking Soda and Soda Bicarbonate amountsÂ
Add a teaspoon of each - the European teaspoons should be shaved and not heaped, and for the U.S. cooks, only add ½ teaspoon as the teaspoon over there is quite a bit bigger. Â
Baking dish(es)
Do not worry if you do not have loaf tins, you can use any oven-proof dish whether that's round, rectangular, or any shape you have or prefer. I have made this in my larger square ceramic dish and a couple of times in my oval dish. All are approximately 8x4 in or 22 x10 cm. You may also use a single rectangular tray/dish but it will have to be larger so the bread doesn't end up being too thick to cook, especially the middle part. You can then cut it into squares and serve.