Begin by rinsing the lentils then placing them in a large bowl. Fill the bowl with enough water (room temp is fine) to cover the lentils by a couple inches. Soak the lentils for at least 6 and up to 24 hours.

When you're ready to make the bread, preheat the oven to 200C/ 400F. Grease a 9x5" loaf pan and line it with parchment if desired for easier removal.

When the lentils are done soaking, drain them and put them into a high-powered blender. Then add the water (1/2 c + 2 tbsps,) oil and salt. And process until the mixture is smooth. You will have to stop it every so often to scrape down the sides and make sure it's all getting blended.

Then dump the lentil mixture into a large bowl and stir in the cornstarch, ground flax seeds and baking powder until completely blended then scrape the mixture into the prepped loaf pan. Bang the pan on the counter a few times to release any air bubbles and smooth over the top.

Bake in the preheated oven for about 45 minutes until it starts to get a little golden brown on top. Start checking it at 40 minutes as oven temperatures vary. (As Camilla says, the bread will "sound hollow when it's tapped.")

Remove the bread from the oven, immediately remove it from the pan and let it cool completely on a wire rack. Slice and enjoy.

The bread can be kept tightly wrapped at room temp for 2 days or in the refrigerator for about 10 days. Or it can be frozen for several months.