Lentil Bread: No Flour, No Problem!

Ingredients:
1 cup red lentils
2 eggs
1/2 cup yogurt
1/2 tea glass olive oil
1 packet baking powder (10 g)
1 teaspoon salt
Dill and Curd cheese.

For the topping: Sesame and pumpkin seeds

Wash and drain the lentils that have been soaked overnight. Blend all the ingredients until smooth. Add the cheese and dill and beat. Pour into an airfryer pan lined with baking paper. Sprinkle sesame and pumpkin seeds on top. Bake at 180°C (360°F) for about 30-35 minutes. If you want to bake in the oven, it should stay for 5-10 minutes longer.

Bon Appetit!

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