Return Lentils and lentil bread lentils breaf to the Lentils and lentil bread and add water to cover by about 2 inches high. Lentil ldntil rolls nread a great alternative to standard bread rolls. Use the bottom of a ladle or spoon to spread out into a 5 or 6 inch circle. Seeds: I used a combination of pumpkin seeds and sunflower seeds. Can I make in batches and keep in the fridge?

Lentils and lentil bread -

Pour the batter into the loaf pan, sprinkle some additional pumpkin seeds on top, and bake the bread for 45 minutes. Let it cool, then slice and enjoy!

Lentils: I usually use green or brown lentils. A reader reported that the bread also turns out great with red lentils. Chickpea flour: I made the bread once with rice flour and the result was fine too.

You can most likely also use quinoa flour, buckwheat flour, or sorghum flour. Seeds: I used a combination of pumpkin seeds and sunflower seeds. You can also use hemp seeds or nuts of your choice. I topped the bread with about 2 tablespoons of pumpkin seeds in addition. Feel free to add chia seeds or flax seeds in addition.

The total time doesn't include soaking time. Nutrition Facts. Protein Bread Recipe. Serving Size. Amount per Serving. Saturated Fat. Vitamin A. Vitamin C. Simple and Delicious Vegan Cookbook by ElaVegan CLICK HERE to order! Previous Post: « Vegetable Fritters with Zucchini and Potato.

Next Post: Chickpea Broccoli Nuggets ». Comments Hi!!! So glad you liked them. Thanks for your great feedback. Sounds great! Happy it turned out delicious with brown rice flour. It takes one quick soaking step, and then the whole rest of the process is quite easy.

Find the recipe here. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Pin Enjoy this flour-free, sugar-free flatbread recipe that only uses lentils, water, and seasoning!

It will soon become one of your favorites, as it has for me. Print Recipe Pin Recipe. Soak the lentils in water overnight in the fridge.

Use a larger ball jar or a bowl to do this, as the lentils will expand and you want to give them plenty of room. The next day when you're ready to cook them, rinse the lentils well, and add them to a blender high speed preferred, but a regular blender will do.

Blend on high until smooth. For high speed blenders, this should take under a minute. It's very "cake-like" and lovely with cream cheese. It made two loaves, one of which I have frozen.

Will definitely be one of my go to recipes! Thank you so much dear Sarah. I am so happy you did give my recipe a try and also loved it.

I need to make it again 😉 What a fab idea to serve it with the cream cheese. Thank you once again! Delicious, especially when warmed. I used red lentils. I had to bake these two loaves for over an hour. It's not my oven, because other things I've baked were right on the timing.

I left out the salt as recommended, as between the baking soda bicarb and the cheeses, it would've been to salty for me. Thank you so much dear anita for your kind feedback and for giving my lentil bread recipe a try.

It is delicious, I agree that warm is slightly better. It is funny you say that, I do have to bake these for slightly longer sometimes and I am assuming its because the moisture levels vary.

Yes, I am not a big fan of salt and the saltiness from the olives, cheeses and soda bicarbonate is always sufficient for me too. I am also trying to stay lower on salt intake in general. Thank you once again and I really hope you will be trying other delicious recipes from my blog recipe collection.

Have a wonderful week ahead!! This recipe is delicious. I have made it a few times now. This last time, I did not have red peppers on hand so I used chopped sun-dried tomatoes and it was equally good too.

Luckily I had not added anything else to them so I had to strain them with a nut bag. It worked out ok though, but I had to cook it longer due to the extra moisture. Your email address will not be published. Notify me of new posts by email. Skip to primary navigation Skip to main content Skip to primary sidebar menu icon.

search icon. Ramona's Cuisine » Bread Jump to Recipe. lentil - these have to be soaked for at least 1 hour or even overnight dill - is a versatile herb and works well in this recipe feta cheese - gives the dish a lovely lift yogurt - helps with the fermentation process soda bicarbonate and baking powder - help this bread to get a fluffy texture red peppers - these enhance the flavors and give that nice speckles of color olives - I just love the addition of the olives in this dish - it works really well eggs - these help with binding spring onion or scallions - you may shallow fry those for extra flavor if you wish cheddar cheese - is such a lovely addition - you may even double the quantity if desired sesame seeds - to sprinkle over but you may add some toasted ones to the recipe chili flakes - oh yes, I would never skip those - add as much or as little as you wish salt - only go for it if you like your salt but remember, feta cheese and olives add saltiness to this dish olive oil - I sometimes do add olive oil, and sometimes I do not.

Any lentil types you have in hand, that you like and are used to eating will all do a great job in this high-protein bread. Dried herbs are great too. Make it Vegan - just substitute the eggs with a tablespoon of chia seeds and the dairy ingredients yogurt and feta with plant-based ones.

Cheddar cheese - parmesan cheese makes a great sub - it is as delicious 🌶 Variations Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or long peppers for extra flavor Add finely chopped mushrooms - even more protein? Yes, please! Kid-friendly - add some crushed potatoes or some chips to one side - also drop the chili flakes as kids don't do spices unless yours can handle some.

Make it into flatbread and cook it in a pan on medium fire by taking a couple of spoons of the mixture and adding it to a slightly oiled pan with just a drizzle of olive oil.

Flatten and spread uniformly into a ½ cm ¼ inch thick flatbread and cook covered or uncovered for about 5 min on each side. Soo good! How to store this lentil loaf? Can I freeze it for later? Can I reheat the lentil bread? Are lentils gluten-free?

Best Sourdough Naan Recipe. This lentil bread only needs a few ingredients and makes that perfect snack, working from home lunch, work lunch, or picnic that you can just grab and go.

Nutritious, packed with protein, and super delicious. A true Wowzer! Course: Appetizer, Brunch, Lunch, Side Dish, Snack. Cuisine: Mediterranean. Diet: Diabetic, Gluten Free, Low Fat, Vegetarian. Prep Time: 15 minutes minutes.

Cook Time: 35 minutes minutes. Soaking Time: 1 hour hour. Total Time: 1 hour hour 50 minutes minutes. Servings: 12 servings. Calories: kcal. Author: Ramona Sebastian. Cook Mode. ovenproof dish 8x 4 inch approx 22 x 10cm.

Metric - US Imperial. Instructions Wash and soak the red lentils for at least one hour. Sieve the lentils once soaked no need to rinse and puree these in a food processor. Transfer the pureed lentils into a bowl and add the eggs, soda bicarbonate, baking powder, yogurt, olive oil, black pepper, and salt if adding any.

Mix well until homogenized. Add most of the sesame seeds and keep a few to sprinkle over. Pour the lentil mixture into the tins in equal amounts.

This post may contain affiliate links. Please lentip my Lentils and lentil bread and breqd policy. Amazing 5-ingredient Lentio sandwich Athletic performance enhancement strategies that is grain-free, sugar-free, and vegan! Made with whole lentils, it looks and tastes like whole wheat bread. You can also replace the 1 tablespoon of oil with water, making this oil-free. Everything is in bloom here in Texas and the weather is blissful.

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Incredible! This lentil recipe is better than meat! Protein rich simple lentils recipe [Vegan] This is one healthy gluten-free Lentils and lentil bread bread that simply tastes amazing. The recipe is also Lehtils, contains no oil, no flour, lenttil Lentils and lentil bread or dairy. This lentil Lemtils recipe lemtil made with clean plant-based Joint health comfort food ingredients. It is healthy, easy to make and so delicious. For the full ingredients list, measurements, and instructions, please find the recipe card below. Most breads have added sugar, oil, and all kinds of processed flour that add a lot of calories but little in terms of nutrition. Red lentils, like all whole legumes, are rich in healthy plant protein, satiating complex carbohydrates, and a lot of fiber.

Lentils and lentil bread -

Yet it is:. It is an excellent slicing bread, too, ideal for the eponymous sandwiches, as well as toast. The bread is super-simple to make, but it does require some advance planning to soak the lentils.

Rinse the uncooked lentils under cold water and then place in a large bowl. Drain the plumped-up lentils and give them another rinse under cold water. Blend away, stopping several times especially at the start to scrape the sides of the blender. Keep blending until the result is a completely smooth batter.

Transfer the batter to a large bowl. You can add the remaining ingredients to the blender, but I prefer to scrape the lentil mixture into a bowl before adding the tapioca starch , psyllium husk, and baking powder. Why dirty an extra bowl? Because the final batter is quite thick and sticky; I find it more manageable to add the final ingredients in a bowl.

If you have a a traditional blender as opposed to a high speed blender , like a Blentec or Vitamix , I strongly recommend transferring to a bowl before adding the final ingredients.

Scrape and spread the batter into a 9×5-inch Can you bake without the parchment paper? Yes, but the sides will get darker than in a parchment-lined pan. In roughly 50 minutes it will sound hollow when you tap the top , you have a glorious, golden loaf of bread!

Remove the bread from the pan soon after it emerges from the oven. No one needs that! You can slice the bread very thin, or go thick and rustic.

Storage: Store the cool bread, tightly wrapped, in an airtight container at room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months. For best results, measure grams of lentils rather than going by cups.

Oil-free Option: The oil gives the bread tenderness, but if you do not eat oil, replace with an equal amount of water. If you choose to use full-fat, canned coconut milk, I recommend replacing no more than 2 tablespoons of water. Psyllium Substitutes: Psyllium husk works best in this recipe, giving much needed structure in the absence of grains, gluten and eggs.

If you do not have it, use 4 teaspoons of flaxseed meal or ground chia seeds. The finished bread may dip--just a little bit--in the center with these substitutes. Tapioca Starch Substitutes: An equal amount of potato starch can be used in place of the tapioca starch. I have not made this with arrowroot, but an equal amount of arrowroot powder should work, too.

Tag powerhungrycamilla on Instagram and hashtag it powerhungrycamilla. Soft Coconut Flour Chocolate Chip Cookies {vegan, grain-free, oil-free}. This site uses Akismet to reduce spam. Learn how your comment data is processed. Love the taste, but the bread was quite doughy and a large empty space at the top of the loaf.

Wonder what I did wrong? Hi Judy! Any chance that your oven is convection as opposed to traditional radiant heat? The bubble top with doughy bottom seems to come up with spree of my other alternative bread recipes when convection heat is used. These unusual breads need slow steady heat from a radiant oven.

I made as directed but in a 8x4 in pan, baked for 60 minutes, came out very similar to whole wheat bread and quite tasty.

I recommend using 1. Can this be made into waffle bread without sweetener? I gotta tell ya, this loaf looks horrendous and I'd much rather eat waffle bread anyway. Do I need to change the recipe in any way to make waffle bread? I think you could probably just place the batter in the waffle iron.

You could try a smaller test waffle and then add more water, as needed. Facebook Twitter Pinterest Email Print. Begin by rinsing the lentils then placing them in a large bowl. Fill the bowl with enough water room temp is fine to cover the lentils by a couple inches.

Soak the lentils for at least 6 and up to 24 hours. Grease a 9×5" loaf pan and line it with parchment if desired for easier removal.

When the lentils are done soaking, drain them and put them into a high-powered blender. And process until the mixture is smooth. You will have to stop it every so often to scrape down the sides and make sure it's all getting blended.

Then dump the lentil mixture into a large bowl and stir in the cornstarch, ground flax seeds and baking powder until completely blended then scrape the mixture into the prepped loaf pan. Bang the pan on the counter a few times to release any air bubbles and smooth over the top.

Bake in the preheated oven for about 45 minutes until it starts to get a little golden brown on top. Start checking it at 40 minutes as oven temperatures vary. As Camilla says, the bread will "sound hollow when it's tapped. Remove the bread from the oven, immediately remove it from the pan and let it cool completely on a wire rack.

Slice and enjoy. The bread can be kept tightly wrapped at room temp for 2 days or in the refrigerator for about 10 days. Or it can be frozen for several months. Ok, now I get it… I made this bread and have to say, once you remember to soak the lentils overnite, it really is easy.

It came out fine. I tasted first slice while still warm and it tasted like lentils. It was ok. I love lentil soup, and lentils in salad, but never as bread. Then I toasted a couple slices. NOW I get it. Plus its so good for you, esp.

Thank you Ms. Treats 👏🙃😘💕. a treat life.

Never miss a delicious Best weight loss pills Sign up. I love bread, even while lentli gluten which is where Lentils and lentil bread brea gluten-free Lentils and lentil bread and lenttil baguette come in. For the past 10 years, I have also been regularly making this high-protein bread with lentils, which my partner, in particular, adores. I believe, this is the healthiest bread that I created so far while still being delicious and therefore, I want to share the recipe with you.