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 (or extra water) 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!