Mix the lentils with 700ml of water and let them soak for 8 hours. The grains will swell during this time.
Drain the excess water and add 100ml of fresh water to the lentils.
Use a blender to grind the lentils into a paste, adding the olive oil during the process.
In a separate bowl, mix the rice flour, turmeric, ground coriander, baking powder, and psyllium.
Add the dry ingredients to the lentil paste and season with salt. Mix well.
If the batter is too runny, add an additional tablespoon of rice flour.
Stir in the lemon juice.
Grease a bread pan with vegetable oil and pour the batter into the pan. Sprinkle the top with sunflower seeds and sesame seeds.
Bake in a preheated oven at 200°C for 60 minutes.
While the bread is cooling, prepare the sauce by mixing Greek yogurt, chopped cucumber, dill, salt, and dry garlic in a bowl.
Prep Time: 8 hours 20 minutes | Cooking Time: 60 minutes | Total Time: 9 hours 20 minutes
Kcal: 320 kcal | Servings: 8 servings
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