Place the dried lentils in a bowl, cover with water and soak for several hours or overnight
Drain and rinse the swollen lentils well
Transfer the lentils to a large mixing bowl, add the eggs and 1/2 cup water and blend with an immersion blender until smooth and creamy
Add the salt, dried garlic and olive oil and mix well
Stir in the psyllium husk until combined and let it sit briefly to start thickening
Add the shredded mozzarella, shredded cheddar, sesame seeds, baking powder and chopped dill and mix everything together
Grease a baking or loaf pan with vegetable oil
Pour the mixture into the prepared pan, smooth the top and make a small slit down the centre of the loaf
Sprinkle extra sesame seeds on top
Bake at 350°F (about 175°C) for 45–50 minutes until golden brown and firm, then let the bread cool slightly before slicing and serving