Preparation:

Step 1:

Soak the lentils. Start by placing the dried red lentils in a large bowl. Pour 1 ½ cups of water over them and allow them to soak for at least 3 hours or overnight. This softens the lentils, making them easier to blend into a smooth batter later.

Step 2:

Drain and rinse. Once the lentils have soaked and softened, drain them thoroughly. Rinse them under cold water to remove any remaining impurities.

Step 3:

Blend the lentils. Transfer the soaked and rinsed lentils to a blender or food processor. Add the remaining 1 ½ cups of water, olive oil, and lemon juice. Blend until smooth, scraping down the sides as needed to ensure everything is fully incorporated.

Step 4:

Prepare the vegetables. In a small pan, heat a little olive oil and sauté the minced garlic and chopped onion over medium heat until they become soft and translucent, about 4-5 minutes. This step adds depth to the flavor of your bread.

Step 5:

Combine the ingredients. Pour the blended lentil mixture into a large mixing bowl. Stir in the sautéed garlic and onion, salt, cumin, paprika, turmeric, black pepper, and baking powder. You can also add optional herbs like rosemary or thyme at this stage for extra flavor.

Step 6:

Preheat the oven. Set your oven to 350°F (175°C). While the oven is heating up, line a loaf pan with parchment paper or lightly grease it with olive oil to prevent sticking.

Step 7:

Bake the bread. Pour the lentil mixture into the prepared loaf pan. If you want to add a bit of crunch and visual appeal, sprinkle sesame seeds, sunflower seeds, or chia seeds on top. Place the pan in the preheated oven and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.

Step 8:

Cool the bread. Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.