Prepare the Lentils: Rinse the lentils thoroughly and then soak them in 700 ml of water for at least 8 hours, or overnight. After soaking, drain the lentils and rinse again.

Blend the Lentils: In a blender, combine the soaked lentils with 100 ml of clean water. Blend until smooth and creamy.

Mix the Dry Ingredients: In a large bowl, whisk together the rice flour, turmeric, ground coriander, baking powder, psyllium seeds, and oatmeal flour.

Combine Wet and Dry Ingredients: Add the blended lentils, olive oil, lemon juice, and salt to the dry ingredients. Stir well until a thick batter forms.

Prepare the Loaf Pan: Grease a loaf pan with vegetable oil.

Add Seeds and Bake: Pour the batter into the prepared loaf pan. Sprinkle the top with sunflower seeds and sesame seeds. Bake in a preheated oven at 180°C (350°F) for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Make the Yogurt Sauce: While the bread bakes, combine the Greek yogurt, chopped cucumber, chopped dill, and minced garlic in a bowl. Season with salt to taste.

Cool and Serve: Let the lentil bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy with the yogurt sauce.