Name: 3-Ingredient Red Lentil Sandwich Bread
Ingredients: 1 cup dry red lentils; 2 large eggs; 1 teaspoon baking powder

Scale

Water for rinsing and soaking is discarded and is not an ingredient in the finished batter.

Rinse the lentils, cover generously with water, and soak for 3–4 hours until softened. Refrigerate during soaking; allow more time if needed. Drain thoroughly and discard the soaking water.
Preheat the oven to 350°F. Line an approximately 8-by-4-inch loaf pan with parchment.
Blend the drained lentils, eggs, and baking powder until smooth, scraping down the sides as needed. The batter should be thick but pourable.
Transfer to the pan, smooth the top, and tap gently to release large bubbles.
Bake for approximately 35–45 minutes, until the center is set and a toothpick comes out without wet batter. Check that the center also reaches at least 160°F. Continue in 5-minute increments if needed; shield the top with foil if browning early.
Rest in the pan for 10 minutes, then transfer to a rack. Cool fully before slicing, and refrigerate within 2 hours of baking.
Cut into about eight slices and toast if desired for a firmer texture.