Red lentil bread is a unique, nutrient-packed, and flavorful addition to any meal. Whether you’re a fan of regular bread or looking for a gluten-free, protein-rich alternative, this savory red lentil bread will quickly become a staple in your kitchen. Red lentils are often associated with soups and stews, but using them in bread results in a deliciously moist, dense loaf that is not only satisfying but also highly nutritious. This bread can be enjoyed as a side to your meals, as a base for sandwiches, or simply toasted with a spread of your choice.
Lentils have been a staple in diets across the world for centuries, valued for their high protein, fiber, and low-fat content. This red lentil bread recipe combines the wholesome qualities of lentils with simple ingredients to create a loaf that is versatile enough to be used in many ways. With a delightfully earthy flavor and a firm texture, this bread is perfect for those who want to add a nutritious and savory twist to their regular bread options.
In this detailed recipe, you’ll learn how to prepare your own red lentil bread at home, from soaking the lentils to baking them into a delicious loaf. We’ve also included tips for variations, cooking notes, and serving suggestions to make sure you get the most out of this recipe. Get ready to bake a loaf of irresistibly savory red lentil bread that will quickly become your favorite!
Ingredients:
– 1 cup dried red lentils
– 2 cups water (for soaking lentils)
– 1/4 cup olive oil (or any preferred cooking oil)
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– one teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon ground black pepper
– 1/2 teaspoon salt
– 1 teaspoon baking powder
– one cup chickpea flour (or any gluten-free flour)
– 1 tablespoon lemon juice (optional, for extra flavor)
– 2 tablespoons sesame seeds (for topping, optional)
Preparation:
Step 1:
Rinse the red lentils thoroughly under cold water until the water runs clear. Place the lentils in a bowl and cover them with 2 cups of water. Let the lentils soak for at least 2 hours, or overnight for a softer consistency.
Step 2:
After soaking, drain the lentils and transfer them to a food processor or blender. Add the olive oil, minced garlic, oregano, cumin, smoked paprika, ground black pepper, salt, and baking powder. Blend the mixture until smooth and well-combined. This step ensures the lentils are fully pureed and mixed with the spices, giving the bread its rich flavor.
Step 3:
Once the lentil mixture is smooth, add the chickpea flour. Pulse the mixture until it reaches a thick batter-like consistency. If you want an added tang, mix in the tablespoon of lemon juice at this stage. The flour helps bind the lentil mixture, making the dough ready for baking.
Step 4:
Preheat your oven to 350°F (175°C). Lightly grease a loaf pan with oil or line it with parchment paper for easier removal later. Pour the lentil batter into the prepared loaf pan, spreading it evenly. If desired, sprinkle sesame seeds on top of the loaf for added crunch and flavor.
Step 5:
Place the loaf pan in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and firm to the touch. You can check if it’s done by inserting a toothpick into the center of the bread; if it comes out clean, your bread is ready. Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Variation:
– Herb-Infused Lentil Bread: For an herbaceous twist, add 2 tablespoons of chopped fresh herbs like parsley, rosemary, or thyme to the batter. This enhances the savory flavor and pairs beautifully with the lentils’ natural earthiness.
– Cheesy Lentil Bread: Mix in 1/4 cup of shredded cheese (such as Parmesan or cheddar) into the batter for a richer, more indulgent loaf. The cheese will add extra flavor and moisture to the bread.
– Spicy Lentil Bread: If you love a bit of heat, add 1/2 teaspoon of chili flakes or cayenne pepper to the lentil batter. This variation pairs wonderfully with savory dips or spicy spreads.
COOKING Note:
– Soaking Time: Soaking the red lentils is crucial for achieving the right texture in the bread. It softens the lentils and makes them easier to blend into a smooth batter. If you’re short on time, soaking for at least 2 hours is recommended, but overnight is ideal for a lighter loaf.
– Flour Substitution: If you prefer a different flour, such as almond flour or oat flour, they can be used in place of chickpea flour. However, this may alter the texture slightly, with almond flour giving a more crumbly result and oat flour making it denser.
– Baking Time: Ovens may vary, so check the bread a few minutes before the suggested time to ensure it doesn’t overbake. The bread should have a firm top and a golden color when done.
Serving Suggestions:
– Toast with Avocado: Toast slices of red lentil bread and top with mashed avocado, a sprinkle of chili flakes, and a drizzle of olive oil for a nutritious breakfast or snack.
– Sandwich Base: Use the red lentil bread as a base for your favorite sandwich fillings. It works well with hummus, roasted vegetables, or even grilled chicken for a protein-packed meal.
– Soup Companion: Serve warm slices of this bread alongside a hearty soup, such as tomato soup or lentil stew, for a wholesome and satisfying meal.
– Dip Delight: Cut the bread into sticks and serve with a variety of dips like tzatziki, hummus, or baba ganoush for a perfect appetizer or party snack.
Tips:
– Storage: Store leftover red lentil bread in an airtight container at room temperature for up to 3 days. Alternatively, refrigerate it for up to a week, or freeze slices for longer-term storage. Simply reheat in a toaster or oven before serving.
– Reheating: For best results, toast the bread before serving if you’ve stored it in the fridge or freezer. This will bring back its fresh, crisp texture.
– Customization: Feel free to experiment with additional flavors or mix-ins. Sun-dried tomatoes, olives, or caramelized onions can be incorporated into the batter for extra depth and taste.
Prep Time:
2 hours (including lentil soaking time)
Cooking Time:
45 minutes
Total Time:
2 hours 45 minutes
Nutritional Information:
– Calories: 220 per slice (approximate, based on 10 slices per loaf)
– Protein: 8g
– Sodium: 280mg
– Fat: 7g
– Fiber: 6g
– Carbohydrates: 28g
FAQs:
1. Can I make red lentil bread without soaking the lentils?
Soaking is essential for this recipe as it softens the lentils and helps create a smooth batter. Without soaking, the lentils may remain too hard to blend properly, resulting in a gritty texture.
2. Is this bread gluten-free?
Yes, red lentil bread is naturally gluten-free, especially if you use chickpea flour or another gluten-free alternative.
3. Can I use green or brown lentils instead of red lentils?
Red lentils are preferred because they have a milder flavor and cook faster. While you can use green or brown lentils, they have a firmer texture and stronger flavor, which may affect the final result.
4. How can I make the bread fluffier?
To make the bread fluffier, try adding a tablespoon of apple cider vinegar or lemon juice to the batter. This will react with the baking powder and create more lift during baking.
Conclusion:
Red lentil bread is a simple, savory, and highly nutritious recipe that brings variety to your meals. Whether you’re gluten-free or just looking for a wholesome bread alternative, this loaf offers a perfect balance of flavor and nutrition. The combination of red lentils, spices, and chickpea flour ensures that each bite is filled with protein, fiber, and rich taste. From toasts to sandwiches or paired with your favorite dips, this versatile bread will elevate your everyday meals. Enjoy the process of baking your own red lentil bread and exploring the many ways to serve it—it’s bound to become a family favorite!
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Irresistibly Savory Red Lentil Bread for Every Meal
- Total Time: 2 hours 45 minutes
Ingredients
Ingredients:
– 1 cup dried red lentils
– 2 cups water (for soaking lentils)
– 1/4 cup olive oil (or any preferred cooking oil)
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– one teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon ground black pepper
– 1/2 teaspoon salt
– 1 teaspoon baking powder
– one cup chickpea flour (or any gluten-free flour)
– 1 tablespoon lemon juice (optional, for extra flavor)
– 2 tablespoons sesame seeds (for topping, optional)
Instructions
Preparation:
Step 1:
Rinse the red lentils thoroughly under cold water until the water runs clear. Place the lentils in a bowl and cover them with 2 cups of water. Let the lentils soak for at least 2 hours, or overnight for a softer consistency.
Step 2:
After soaking, drain the lentils and transfer them to a food processor or blender. Add the olive oil, minced garlic, oregano, cumin, smoked paprika, ground black pepper, salt, and baking powder. Blend the mixture until smooth and well-combined. This step ensures the lentils are fully pureed and mixed with the spices, giving the bread its rich flavor.
Step 3:
Once the lentil mixture is smooth, add the chickpea flour. Pulse the mixture until it reaches a thick batter-like consistency. If you want an added tang, mix in the tablespoon of lemon juice at this stage. The flour helps bind the lentil mixture, making the dough ready for baking.
Step 4:
Preheat your oven to 350°F (175°C). Lightly grease a loaf pan with oil or line it with parchment paper for easier removal later. Pour the lentil batter into the prepared loaf pan, spreading it evenly. If desired, sprinkle sesame seeds on top of the loaf for added crunch and flavor.
Step 5:
Place the loaf pan in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and firm to the touch. You can check if it’s done by inserting a toothpick into the center of the bread; if it comes out clean, your bread is ready. Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
– Soaking Time: Soaking the red lentils is crucial for achieving the right texture in the bread. It softens the lentils and makes them easier to blend into a smooth batter. If you’re short on time, soaking for at least 2 hours is recommended, but overnight is ideal for a lighter loaf.
– Flour Substitution: If you prefer a different flour, such as almond flour or oat flour, they can be used in place of chickpea flour. However, this may alter the texture slightly, with almond flour giving a more crumbly result and oat flour making it denser.
– Baking Time: Ovens may vary, so check the bread a few minutes before the suggested time to ensure it doesn’t overbake. The bread should have a firm top and a golden color when done.
- Prep Time: 2 hours (including lentil soaking time)
- Cook Time: 45 minutes
Nutrition
- Calories: 220 per slice (approximate, based on 10 slices per loaf)
- Sodium: 280mg
- Fat: 7g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 8g