Preheat oven: Set your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy lifting.
Drain lentils: Pour the soaked lentils into a fine-mesh strainer and shake well to remove all excess water.
Blend: Add the drained lentils, Greek yogurt, eggs, olive oil, baking powder, baking soda, and salt to a high-speed blender or food processor. Blend on high for 1 to 2 minutes until completely smooth, creamy, and free of visible lentil bits.
Pour: Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Bake: Bake at 350°F (175°C) for 45 to 55 minutes, until the top is golden brown and a toothpick or knife inserted in the center comes out clean.
Cool: Let the loaf sit in the pan for 15 minutes, then lift it out onto a wire rack. Cool completely to room temperature before slicing so the crumb sets properly.
