Red Lentils Bread
Recently, one of my most exciting discoveries has been this lentil bread recipe that’s been making waves online. There are countless variations out there, with some incorporating oil into the batter, others experimenting with different flours or unfamiliar ingredients. Personally, I’ve opted for simplicity, creating a guilt-free bread without any added oil or flour. Plus, the fact that I do not add any dairy product, makes it vegan.
Why did I decide to try it out?
Well, when something starts trending on social media, it’s hard not to be intrigued. The idea of using red lentils in bread intrigued me. Would it yield a pleasant texture? Would it be chewy, spongy, or akin to rubber? And most importantly, would it actually taste good?
Plus, while I don’t consume much bread, I sometimes struggle to meet my protein intake, particularly from grains and legumes. So, this seemed like a worthwhile experiment.
Having come across numerous versions of red lentil bread, I decided to give it a shot. Having enjoyed lentil tofu previously, I figured I’d give lentil bread a try. However, I was determined to keep it simple and budget-friendly, avoiding any exotic ingredients or unnecessary flour.
Turns out, you can also make it with blonde lentils, which yields a result resembling whole-wheat bread but with added health benefits. Red lentils are rich in fiber, folate, thiamin, iron and of course it’s a good source of protein.
While you can’t completely mask the taste of red lentils, you can enhance it with additional flavors. I opted to incorporate anise powder and freshly grated garlic for a more enticing taste. The best part is that the batter doesn’t need to rest before baking!
The end result? A beautifully shaped bread with a crispy crust and a moist, soft interior, boasting an attractive orange hue. I’ve personally topped mine with black sesame seeds for a striking visual contrast.
This red lentil bread is not only rich in protein and nutrients but also gluten-free, vegan, and free of added oil or butter (except for greasing the molds, you can use some oil, butter [go for vegan butter if you want it to be vegan-friendly). I’ve made it four times now, and it’s always been a hit.
As for serving suggestions, it pairs wonderfully with garlic bread for breakfast or as part of a gratin for lunch or dinner. For a lighter meal, it complements salads and soups perfectly.
I highly recommend soaking your red lentils overnight (or about at least 4 hours) as it helps them blend into a smooth batter that’s easy to work with.
Anyways, let’s make some lentils bread and you can also find the video where I demonstrate the whole process on social media. In fact, I’m adding the tiktok video here:
Red Lentils Bread
Equipment
- 1 Blender
- 1 Mixing Bowl
Ingredients
- 500 G Red Lentils
- 1/4 Cup Water
- 2 Cloves Garlic Grated
- 1 TSP Anise Powder
- 1 TSP Baking Powder
- 1 TBSP Lemon Juice you can substitute with white vinegar
- Black Sesame Seeds
- A Pinch of salt
Instructions
- Soak the red lentils overnight or for at least 4 hours. It's better overnight.
- Rinse the lentils thoroughly and drain off any excess moisture.
- Blend the lentils until smooth. Depending on the size of your blender, you may need to do this in batches. If the blending process isn't smooth, add a tablespoon or two of water.
- Once all the lentils are blended, add 1/4 cup of water to achieve a fluffy, spongy texture.
- Stir in the grated garlic, anise powder, and salt.
- Mix in the baking powder and lemon juice until well combined.
- Grease your molds with oil or butter, then pour in the batter. The dough won't rise significantly, so you can fill the molds nearly to the top, leaving a small gap. Top with sesame seeds.
- Bake in a preheated oven at 160°C for 25 minutes.