Soak the Lentils: Place 180 g of lentils in a bowl, fill with water, and let them soak for at least 1 hour. After soaking, rinse and drain the lentils thoroughly.

Prepare the Batter: In a mixing bowl, combine the soaked lentils, 2 eggs, and 100 g of yogurt. Blend the mixture with an immersion blender until smooth.

Add Seasonings: Add a bit of salt, ½ teaspoon of dried garlic, 30 g of grated Parmesan cheese, and 1 tablespoon of chopped parsley. Mix well to combine.

Incorporate Baking Powder and Olive Oil: Add 10 g of baking powder and 20 ml of olive oil to the mixture. Stir until everything is well combined.

Prepare the Baking Pan: Grease a baking pan with vegetable oil to prevent sticking.

Pour the Batter: Pour the lentil batter into the prepared baking pan, spreading it evenly.

Add Toppings: Sprinkle 1 tablespoon of sesame seeds on top for a crunchy finish.

Bake the Bread: Preheat the oven to 180°C (350°F). Bake the bread for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve: Allow the bread to cool slightly before slicing. Serve warm or at room temperature.