The night before, add the lentils to a bowl and cover completely with water. Leave to soak overnight.
Preheat the oven to 180°C and line a loaf tin with baking paper.
Rinse the lentils thoroughly under cold running water using a sieve. Let them drain completely, making sure there’s no excess water left.
Tip the drained lentils into a food processor. Add the oil, baking powder and salt.
Blitz until you get a smooth, thick batter. Scrape down the sides with a spatula if needed, then blitz again until evenly blended.
Pour the mixture into the lined loaf tin and smooth the top. Sprinkle with sesame seeds if you like (optional).
Bake for 1 hour, until set and cooked through.
Lift the bread out of the tin and place it on a cooling rack. Let it cool completely before slicing.
