Lentil Bread
By the way, here’s that recipe.
For just bread
- 2 cups of lentils, soaked in water at least four hours (preferably overnight), then drained and rinsed.
- 1 cup yogurt
- 4 eggs
- 60 ml olive oil
- 20 g baking powder
- 1 tsp salt
For savory “cake”
- 250 g halloumi cheese (or feta, mozzarella — any that are not too oily) — crumbled or diced
- 4 spring onions — thinly sliced
- 15 sprigs fresh dill — chopped
- ½ tsp pepper
- Sesame seeds
Preheat oven to 355F.
Thoroughly grease baking pan with olive oil.
After draining and rinsing the lentils, blend them until as smooth as you can get them.
Then, mix in the yogurt, eggs, oil, salt, and baking powder.
Pour into pan and bake for 70 minutes.
OR
After mixing bread batter, add cheese, onions, dill, and pepper before pouring batter into pan and baking as above.