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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 (fan-assisted oven) or 200C/400F for 45-50 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.