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Step 1
Rinse the lentils to remove any debris and then place in a large bowl. Fill the bowl with enough water to cover the lentils by at least 1 inch (2.5 cm). Soak for at least 2 hours or up to 24 hours. Drain the lentils and transfer to a blender.
Step 2
Preheat oven to 400F (200C). Line a 9x5-inch (22.5 x 12.5 cm) loaf pan with parchment paper (leaving an overhang). Grease or spray exposed interior sides of pan.
Step 3
Add the 1/2 cup water, oil and salt to the blender with the lentils. Process, stopping several times to scrape sides and bottom of blender, until completley smooth.
Step 4
Scoop the lentil mixture into a large bowl. Stir in the tapioca starch, psyllium husk and baking powder until completely blended. Spoon batter into prepared pan, smoothing the top. Give the loaf pan a bang on countertop to release any large bubbles. Re-smooth the top, if needed.
Step 5
Bake in the preheated oven for 48 to 53 minutes until golden brown and bread sounds hollow when tapped.
Step 6
Remove bread from pan and cool completely on a wire rack. Slice and eat as desired!