Soak the lentils: Rinse and soak the red lentils in water for at least 2 hours. If you're short on time, soak them in hot water to speed it up.
1 cups dry red lentils
Blend: Drain the lentils (no need to rinse again) and puree them in a food processor or with an immersion blender until smooth (Yes, the raw lentils).
Mix the batter: In a large bowl, combine the lentil puree with eggs, yogurt, olive oil, baking powder, black pepper, salt, dill, and grated cheddar cheese. Stir well with spatula.
2 tablespoon fresh dill, ½ cup Greek yogurt, 2 medium eggs, 2 tablespoons olive oil, ⅛ teaspoon black pepper, 2 teaspoon baking powder, ½ cup cheddar cheese, ¾ teaspoon salt
Prepare the pan: Line an 8x4-inch (22x10 cm) loaf pan with parchment paper, leaving extra on the sides to easily lift the bread later.
Pour and top: Pour the batter into the prepared pan and sprinkle sesame seeds on top.
1 tablespoons sesame seeds
Bake: Bake at 400°F for 45-50 minutes until golden brown. Start checking at 40 minutes as ovens can be different.
Cool and serve: Let the bread cool for 10 minutes before slicing. Serve warm or cold.
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