Step 1

Wash and soak the red lentils for at least one hour. * See Recipe Notes for more

Step 2

Sieve the lentils once soaked (no need to rinse) and puree these in a food processor.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Transfer to the oven and bake at 190C or 375F (fan-assisted oven) or 200C/400F for 45-50 minutes until golden brown.

Step 7

Serve warm or cold as a snack or a main with a salad as a side. See other serving suggestions above.