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