Rinse the lentils, then soak them overnight (12 to 24 hours) in a large bowl of water.
500 g red lentils
Rinse them again and drain them. Place them in a blender with the yeast, olive oil, salt, and lukewarm water.Blend until you have a relatively liquid, smooth, and homogeneous batter. 20 cl lukewarm water, 10 g fresh baker's yeast, 5 cl olive oil, 2 teaspoons fine salt
Line a loaf tin with parchment paper.Pour in the batter and let it rise under a clean, dry tea towel at room temperature for 1 to 2 hours.Sprinkle the seeds over the top of the risen cake. 50 g mixed seeds
Preheat your oven to 180°C/350°F.
Bake for 40 to 45 minutes.
Let it cool slightly, then unmold and let it cool completely on a wire rack before slicing.
