Go Back
–+ servings

Red lentil bread

A super tasty, easy to make gluten free loaf that's packed with fibre and plant protein.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
soaking time 2 hours
Total Time 3 hours 5 minutes
Servings: 12 slices
Calories: 176
Ingredients Method Nutrition

Ingredients
  

  • 340 g red split lentils
  • 300 ml water
  • 100 g gram flour or green pea flour
  • 2 tbsp ground flaxseed
  • 1 tsp salt
  • 1 tbsp baking powder
  • 2 tbsp psyllium husk
  • 60 g mixed seeds
  • 1 tbsp lemon juice
  • 1 tbsp mixed seeds to top optional

Method
 

  1. Rinse the red lentils under running water than place into a large bowl, cover with water and leave to soak for at least 2 hours.
  2. Pre-heat the oven to 200°C. Line a 2lb baking tin with non-stick baking paper.
  3. Drain the soaked lentils and place in a food processor with the water. Blend until smooth then pour into a large bowl.
  4. Add the gram flour, ground flaxseed, salt, baking powder and psyllium husk. Stir together to combine then add the mixed seeds and lemon juice. Stir again, making sure everything is well combined.
  5. Pour the mix into the prepared loaf tin and tap it on the work top. Sprinkle the extra seeds on top, gently pressing them into the mix.
  6. Place in the middle of the oven and bake for 40-45 minutes until the top is lightly browned and skewer comes out clean.
  7. Transfer to a cooling rack and leave to cool fully before slicing.

Nutrition

Serving: 1sliceCalories: 176kcalCarbohydrates: 24gProtein: 11gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 308mgPotassium: 352mgFiber: 12gSugar: 2gVitamin A: 15IUVitamin C: 2mgCalcium: 87mgIron: 3mg

Tried this recipe?

Let us know how it was!