Red Lentil Bread

Ingredients

• 2 cup soaked red lentils (Soak before measuring and drain well.)
• 1 cup Greek yogurt
• 4 eggs
• 0.5 cup extra-virgin olive oil
• 1.5 tsp salt
• 1 tbsp baking powder
• mixed topping seeds (Use pumpkin seeds, sesame seeds, black seeds, or kalonji seeds; amount is not specified. Some are sprinkled in the pan and some on top.)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Prepare a loaf pan by lightly greasing it or lining it with parchment paper so the bread can be removed easily.

2. 2

   Drain the soaked red lentils thoroughly. Add the lentils, Greek yogurt, eggs, extra-virgin olive oil, salt, and baking powder to a blender.

3. 3

   Blend the ingredients until the mixture is smooth and evenly combined, scraping down the sides of the blender if needed. The batter should be thick but pourable, with no obvious whole lentils remaining.

4. 4

   Sprinkle a layer of the chosen seeds over the bottom of the prepared loaf pan.

5. 5

   Pour the blended lentil batter into the pan over the seeds and smooth the surface if necessary.

6. 6

   Sprinkle additional seeds over the top of the batter.

7. 7

   Bake at 375°F (190°C) for 30 to 45 minutes, until the loaf is puffed and set in the center. Begin checking at 30 minutes; the exact time will depend on the pan and oven.

8. 8

   Remove the bread from the oven and let it rest for about 1 hour before slicing. This allows the interior to finish setting and makes cleaner slices.

Notes

The transcript specifies soaked lentils but does not give a soaking time; soak until softened, then drain before blending. Seed quantities are not specified, so use enough to cover the bottom lightly and scatter over the top. The source describes the bread as containing no flour, sugar, or gluten; verify that the baking powder and other packaged ingredients are certified gluten-free if required.

Nutrition per serving

• bread
• gluten-free
• flourless
• high-protein
• high-fiber
• vegetarian
• baked
• dairy-containing