Description
This Soft & Savory Red Lentil Bread is a protein-packed, naturally gluten-free bread that’s easy to make and full of flavor. Made with simple ingredients like red lentils, garlic, and oregano, it’s perfect as a side, a snack, or even a sandwich base. No flour, no yeast—just blend, bake, and enjoy!
Ingredients
Scale
- 1 cup red lentils, soaked for 4 hours (200 g)
- 1 cup water (240 ml)
- 2 cloves garlic, minced
- 1 tsp dried oregano (2 g)
- 1/2 tsp ground cumin (1 g)
- 1/2 tsp salt
- 1 tbsp olive oil (15 ml)
Instructions
- Soak the Lentils – Rinse red lentils under running water and soak them in 1 cup of water for at least 4 hours. Drain before using.
- Blend the Batter – Add soaked lentils, fresh water, garlic, oregano, cumin, salt, and olive oil to a blender or food processor. Blend until smooth.
- Preheat & Prepare – Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or grease it lightly.
- Bake – Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes or until the bread is golden and firm to the touch.
- Cool & Slice – Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For a fluffier texture, add ½ tsp baking powder.
- For extra flavor, try adding a pinch of smoked paprika or chili flakes.
- Storage: Store in an airtight container for 2 days at room temperature, up to 5 days in the fridge, or freeze for up to 2 months.
- Serving ideas: Enjoy with hummus, soups, or avocado toast!
- Prep Time: 5
- Cook Time: 35
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free