Healthy Lentil Bread Recipe
This is the fastest and simplest lentil bread recipe you'll find on the internet, I made it for the simplicity and the richness of the result.
Equipment
- Blender or food processor
- Mixing bowl
- Loaf pan (8 × 4 inch / 20 × 10 cm)
- Parchment paper or nonstick spray
- Spatula
- Measuring cups and spoons
Ingredients
- 1 cup dried red lentils rinsed and soaked for 3 hours
- ½ cup water
- 2 tablespoons olive oil or any neutral oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon garlic powder optional
- 1 teaspoon dried herbs rosemary, thyme, or oregano – optional
- 2 tablespoons nutritional yeast optional, for savory flavor
Instructions
Preheat
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
Blend the batter:
- Drain the soaked lentils and add them to a blender with water, olive oil, and apple cider vinegar. Blend until completely smooth.
Mix dry ingredients:
- Add baking powder, baking soda, salt, garlic powder, herbs, and nutritional yeast to the blender. Blend briefly until combined.
Pour and smooth:
- Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
Bake:
- Bake for 40 to 45 minutes, or until the top is firm and a toothpick inserted in the center comes out clean.
Cool:
- Let the bread cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.