Ingredients:

220 g lentils (preferably red or green)

2 tablespoons flax seeds

1 teaspoon ground coriander

1 teaspoon baking powder

1 teaspoon turmeric

Salt (to taste)

2 tablespoons psyllium seeds (or psyllium husk)

350 ml water

30 ml olive oil

1 tablespoon lemon juice

Instructions:

1. Prepare the Lentils:

   Rinse the lentils thoroughly under cold water to remove any impurities.

   Soak the lentils in water for about 1 hour. If using red lentils, this step is shorter (about 30 minutes), as they soften quickly.

2. Blend the Mixture:

   Preheat your oven to 180°C (350°F).

   Drain the soaked lentils and transfer them to a blender or food processor.

   Add flax seeds, coriander, turmeric, baking powder, salt, psyllium seeds (or husk), olive oil, and lemon juice.

   Pour in the 350 ml of water gradually while blending to form a thick, smooth batter.

3. Let the Batter Rest:

   Allow the mixture to rest for 10-15 minutes. This helps the psyllium and flax seeds to absorb water and thicken the batter.

4. Prepare the Baking Tin:

   Line a loaf tin with parchment paper or grease it lightly with olive oil.

   Pour the batter into the prepared tin, spreading it evenly.

5. Bake:

   Bake the loaf in the preheated oven for 40-50 minutes, or until the top is firm and golden, and a toothpick inserted in the center comes out clean.

6. Cool and Serve:

Let the loaf cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Slice and serve as a gluten-free bread alternative or enjoy as a savory snack.

Tips:

Optional Add-Ins: Add chopped fresh herbs (e.g., parsley, dill) or spices (e.g., cumin, paprika) for more flavor.

Serving Suggestions: This loaf pairs well with hummus, avocado, or a tangy tomato relish.

Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat slices in a toaster or pan for best texture.