This flourless, gluten-free, savory quick bread is delicious and extremely filling!

 Ingredients:

2 cups red lentils

4 eggs

1 cup plain yogurt

1/4 up olive oil

1 Tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon black pepper

3-4 Tablespoon crumbled feta or goat cheese (optional)

1/4 cup chopped fresh herbs like parsley and dill (optional)

Sesame seeds or black cumin seeds (optional)

 Directions:

1. Soak the red lentils in water overnight (5-6 hours minimum)
2. Transfer the red lentils into a strainer and drain well – until almost dry.
3. Preheat oven to 365 °F (345 °F if it is a Convection oven)
4. In a food processor/blender, mix the eggs, yogurt, olive oil and red lentils until it becomes a smooth batter.
5. Add the baking powder and baking soda
6. Add salt and pepper (if you are adding some very salty cheese, you can skip the salt)
7. Gently fold the chopped fresh herbs, black cumin seeds (Nigella seeds) and cheese crumbles into the mix
8. Line a cake pan with parchment paper (or you can spray the pan with oil)
9. Pour the batter into the baking pan
10. Sprinkle some sesame seeds and black cumin seeds to the top
11. Bake until golden brown for 30-35 minutes (you can test for doneness by inserting a skewer)

NOTES: You can use a glass-Pyrex or metal cake pan. Rectangular ones are better for easy slicing but round pans will work as well.

Adding black cumin seeds (Nigella seeds) into the batter gives a nice texture and enhances the flavor. I highly recommend it!

If you like this savory, flourless quick bread; you can make variations by adding nuts, olives, peppers, green onions or sun-dried tomatoes.