This bread is soft on the inside, slightly crispy on the outside, and perfect for toasts, sandwiches, or dipping into soups and spreads.
Whether you are trying to eat cleaner, avoid gluten, save money, or just try something new, lentil bread is a game changer.
Ingredients:
-200g dried red split lentils (soaked overnight), rinsed and drained
-2 flaxseed ‘eggs’ (2 tablespoons of ground flaxseeds mixed with 4 tablespoons of water)
-2 tablespoons plant based yoghurt
-1 teaspoon baking powder
-1 teaspoon salt
-1 teaspoon mixed dried herbs
-2 tablespoons oil
-sesame seeds for topping (optional)
Instructions:
1. Preheat your oven to 180°C (356°F).
2. Start by making your flaxseed ‘egg’. Mix the ground flaxseeds with water and let it sit for about 5 minutes.
3. Add the soaked lentils, flaxseed ‘eggs’ and yoghurt to a food processor or blender. Blend until very smooth.
4. Transfer the mixture to a large bowl. Add in the baking powder, salt, herbs and oil. Give it a good mix.
5. Line a loaf pan with parchment paper and pour in the batter, smoothing the top with a spatula. Sprinkle some sesame seeds.
6. Bake for 55-60 minutes, or until the bread has risen and a toothpick comes out clean.
7. Allow to cool completely before serving.