Tonight’s dinner was a perfect summer meal. I’d been craving bread for a while. Following the logic of the buckwheat bread I’d made before, I made bread from yellow lentils. I was afraid it would taste like lentil soup, but it didn’t disappoint 🙂

The ingredients are extremely simple and few.

1 cup yellow lentils (red or green lentils work too, but I preferred yellow because the taste is more neutral)
1/2 cup water
1 tablespoon ground flax seeds – you can substitute 2 tablespoons of flour if you like. I added it to help it bind together a bit.
1/2 teaspoon baking soda
1/2 teaspoon spice mix (you can find my favorite spice mix by clicking the link)
Salt

I added sun-dried tomatoes as an extra. I thought green olives would go very well with it. You can add pieces of green or black olives when you make it.

I soaked the lentils in water overnight. While soaking, I also add 1 tablespoon of yogurt to help with fermentation and prevent gas. After 24 hours, the lentils were soft like this.

I washed the lentils and drained the water they were soaking in. I put the washed lentils and 1/2 cup of fresh, clean water into a food processor. I blended it. The lentils and water reached a pancake batter consistency in 2 minutes. I was worried the consistency was a little too runny, so I added flax seeds. If we use less water, this might not be necessary.

I added flax seeds because I didn’t want to use flour. If you prefer, you can use the exact same proportions and add 2 tablespoons of your desired flour.

I achieved a consistency slightly thicker than pancake batter, and then added the finely chopped sun-dried tomatoes and spices.

I lined a baking dish with parchment paper and poured the batter in. I drizzled a little olive oil on top and garnished with nigella seeds. I baked it in a preheated oven at 170 degrees Celsius (fan-assisted). As is typical of Sema, I forgot to check the time, but I think it took about 35-40 minutes.

I took it out of the bakery when it looked like this and when I inserted a toothpick and it came out dry.

I couldn’t wait for it to cool down to cut and taste it, so I tore off pieces with my hands like I was tearing off a loaf of bread. It was so delicious. I loved it.

Even though I had dinner planned for the evening, I changed the menu and quickly prepared myself a summer house dinner. Am I at a summer house? No, I’m not, but it reminded me of the Kumburgaz plates from my childhood 🙂

I took this photo to show the inside. It turned out to be a very nice texture, not at all wet.

So what should I say to Dino, who was standing at the head of each plate, thinking it was made for him? 🙂 He liked it very much too :)))

Bon appétit to those who will try it. It was delicious and very filling.