2 tbsp baking powder
200g/7oz self-raising flour
100g/3½oz butter
100g/3½oz lentils, cooked
100ml/3½fl oz milk
½ tsp salt
½ tomato, sliced
handful fresh basil
2 tbsp olive oil
butter, to serve
Preheat the oven to 200C/400F/Gas 6.
Place the baking powder, self-raising flour and butter into a bowl and rub together until the mixture resembles breadcrumbs.
Add the lentils, milk and salt and mix well.
With floured hands, shape the mixture into a flat round. Place onto a baking sheet and top with the sliced tomato, basil and oil.
Transfer to the oven and bake for 15-20 minutes, until golden-brown. Remove from the oven and allow to cool slightly.
To serve, place the bread onto a board and spread with butter.
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