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300 grams red lentils (10-1/2 ounces)
4 or 5 large eggs
1 apple
4 or more heaped teaspoons ground cinnamon
1 tin (450 grams) crushed Pineapple*, in own juice (1 pound)
1/2 teaspoon baking soda
1/2 teaspoon salt
(*Note: Make sure the pineapple has no added sugar!)


1. Main equipment: food processor, large bowl, baking tin (preferably with a loose bottom)
2. Soak the lentils in water for 12 hours. (Some stores sell a brand which has on the packet the note that there is no need to soak this particular type. If you use this brand, soak them anyway for at least four hours).
3. Stir and rinse a few times via a sieve. Let the lentils drip for a few minutes. Do not dry the lentils. Transfer to the food processor, (preferably with a large blade attachment) and puree, carefully. You may have to do this in two lots. Scoop into large bowl.
4. Drain the juice from the crushed pineapple and add pineapple to the lentil puree.
5. Chop the apple into very small pieces and add to the mixture.
6. Put the eggs, salt and baking soda into the processor and mix. Add this and the cinnamon to the large bowl and mix thoroughly.
7. Transfer to a non-stick, or buttered, 7 inch dia (180cms) baking tin, or one with comparable volume.
8. Pre-heat the oven to 180 degrees.
9. Place bread tin in the centre of the oven and heat for 45 minutes in a fan heated oven, or adjust accordingly for non-fan oven. This tends to be a moist bread unless you turn it over after the first 45 minutes and continue to bake for a further period. The best kind of baking tin for this purpose is onewhich has a loose bottom. If you have one, turn the bread over, still in its baking tin, onto a non-stick plate (carefully!) and return to the oven for a further 20 minutes. The loose bottom of the baking tin,
10. now on top, allows moisture to escape. If you haven't one of these tins, heat for a further 25 minutes.
11. Leave to cool before cutting.