Easy Red Lentil Bread

Ingredients

• 150 g Dried red lentils (Soak, then drain and rinse well)
• Water (For soaking the lentils)
• 2 tbsp Extra-virgin olive oil
• 2 tbsp Yogurt
• 1 tsp Salt
• 1 tsp Paprika
• 1 tsp Garlic powder
• 1 tsp Mixed herbs
• 1 tsp Baking powder
• 20 g Psyllium husk powder
• Sesame seeds (For topping, optional; use as desired)

Steps

1. 1

   Place the dried red lentils in a bowl, cover them with water, and soak for 2 hours. Drain thoroughly and rinse well.

2. 2

   About 10 minutes before baking, preheat the oven to 180°C (356°F). Line a baking tray with parchment paper.

3. 3

   Add the drained lentils, extra-virgin olive oil, yogurt, salt, paprika, garlic powder, and mixed herbs to a blender or food processor.

4. 4

   Blend until the mixture is smooth and thick, stopping to scrape down the sides if necessary.

5. 5

   Transfer the blended mixture to a bowl. Add the baking powder and psyllium husk powder, then stir until evenly and fully combined.

6. 6

   Wet your hands and shape the mixture into one large round loaf. Place the loaf on the parchment-lined baking tray.

7. 7

   Sprinkle sesame seeds over the top if using.

8. 8

   Bake for 25–30 minutes, until the loaf is golden and cooked through.

9. 9

   Let the loaf cool slightly before slicing and serving.

Notes

The recipe does not specify a quantity for the soaking water or sesame seeds. The loaf should cool slightly before slicing so it can set and cut cleanly. Store leftovers airtight and refrigerate for several days.

Nutrition per serving

• bread
• gluten-free
• high-protein
• flourless
• vegetarian
• baked
• meal prep
• savory