In a pot, combine the rinsed red lentils with water. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for about 15-20 minutes, or until the lentils are soft and the water is absorbed. Let them cool slightly.

In a large mixing bowl, combine the whole wheat flour, baking powder, and salt. Whisk together to combine thoroughly.

Transfer the cooked lentils to a food processor and blend until smooth. If desired, add olive oil for extra richness.

Pour the blended lentils into the dry ingredients. Mix until just combined; don’t overwork the dough.

You can either shape the bread into a loaf or divide it into smaller rolls. Place the formed dough on a lined baking sheet.

Preheat your oven to 375°F (190°C) and bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped. Allow to cool slightly before slicing.