So here's the finished lentil curry loaf, to be cut again, into four loaves. Nice crisp crust, the crumb a bit heavy. Next time I'll use less water in the lentils, and I might chuck in capers as a nice addition. The curry flavor is indectectible, so I'm not sure what the point was.
All in all a 7 out of 10. It's edible, and may be better tomorrow. It's a savory bread, not a jam holder. I think capers or some such accent would be good. Or spread with butter and anchovy paste is an idea. I had it toasted with sharp cheddar for supper, not bad.
