Recipe 1:

180 g lentils. Cover lentils SOAK overnight or 1 hour before: Rinse and drain

2 eggs.
100 g yogurt. I substituted Ricotta Cheese (full-fat)*
Blend with an immersion blender.
1/4 tspn salt.
1 tspn dried garlic.
30 g Parmesan cheese.
Fresh Parsley.  I used 1 Tablespoon of dried
10 g baking powder.
20 g olive oil or 4 teaspoons.

Grease the baking pan with vegetable oil. I poured the dough into the pan. Sprinkle with sesame seeds.

Bake in the oven at 350°F for 40-45 minutes.

I did not grease the loaf pan; I simply used parchment.

*I’m not sure how the recipe would be if I used non or low fat dairy.

Recipe 2: 1 zucchini. Garlic, salt. Several cherry tomatoes. Coriander. Cook until done. 160 g red lentils. Grind in a coffee grinder—40 g psyllium husk. Sweet paprika. You can add your favorite spices, such as curry. Oregano. Blend the vegetables with an immersion blender. 30 g pumpkin seeds. 30 g sunflower seeds. Sauté in a frying pan. It turned out to be 1 cup of vegetable puree. 2 eggs. 20 ml vegetable oil. 1 teaspoon baking powder. Add 1 tablespoon rice vinegar. Grease a loaf pan with vegetable oil. I poured the dough into a casserole dish. I make a cut. Sprinkle with sesame seeds.

Bake for 40-50 minutes at 350°F.