Soak the lentils: Place the red lentils in a bowl and cover with plenty of water. Let them soak for at least 2 hours to soften. Short on time? Use hot water to speed things up.
1 cup dry red lentils
Blend the lentils: Drain the lentils well (no need to rinse again). Add them to a food processor or use an immersion blender and blend until mostly smooth. Add the eggs and pulse a few times until combined.
2 eggs
Make the batter: Transfer the lentil mixture to a large bowl. Stir in the Greek yogurt, olive oil, baking powder, Italian herbs, black pepper, cheddar cheese, feta, and sliced olives. Mix until everything is evenly distributed. Taste a small piece of feta before adding extra salt, as feta can vary in saltiness.
½ cup Greek yogurt, 2 tablespoons olive oil, 2 teaspoons baking powder, ⅛ teaspoon black pepper, 1 teaspoon Italian seasoning, ½ cup cheddar cheese, 7 ounces feta cheese, ⅓ cup black olives, Salt
Prepare the loaf pan: Line an 8 x 4-inch loaf pan with parchment paper, leaving some overhang on the sides. This makes it much easier to lift the bread out after baking.
Fill the pan: Spread the batter evenly into the prepared loaf pan. Sprinkle the top with sesame seeds and extra sliced olives, if desired.
1 tablespoon sesame seeds
Bake: Bake at 400°F for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean. Start checking around the 40-minute mark, as ovens can vary.
Cool before slicing: Let the bread rest in the pan for about 10 minutes, then use the parchment paper to transfer it to a wire rack. Allow it to cool slightly before slicing for the neatest pieces.
Serve: Enjoy warm or at room temperature. Leftover slices are delicious toasted the next day.
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