Rinse the dry lentils, cover with water and soak for 2–8 hours, then drain and rinse again.
Blend the soaked lentils with 60 ml water until you have a thick, smooth puree.
Transfer the puree to a bowl and add flax flour, psyllium, cocoa powder, sugar, salt and caraway seeds, then mix well.
Stir in any dried herbs or spices you like.
Let the batter rest for about 10 minutes so the psyllium and flax can absorb moisture and thicken the mixture.
Sprinkle in the bicarbonate of soda, add the lemon juice and quickly mix to combine.
Line or lightly grease a small loaf tin.
Spoon the batter into the tin, smooth the top and tap the tin gently to settle the mixture.
Bake at 180°C for 30–40 minutes until firm and a skewer inserted into the centre comes out clean.
Cool completely in the tin, then remove, slice and serve.