Preparation

Step 1: Soak the Red Lentils

Start by rinsing 1 cup of red lentils under cold water to remove any dirt or debris. Place the rinsed lentils in a bowl and cover them with 1 ½ cups of water. Let the lentils soak for at least 2 hours or overnight if possible. The lentils will absorb water and soften during this time, making them easier to blend and providing the batter with the right consistency.

Step 2: Preheat the Oven and Prepare the Pan

While the lentils are soaking, preheat your oven to 350°F (175°C). Grease a loaf pan or baking dish with a little olive oil to ensure the bread doesn’t stick. You can also line the pan with parchment paper for easier removal.

Step 3: Blend the Lentils

After the lentils have soaked, transfer them along with the soaking water into a blender or food processor. Add the tablespoon of olive oil, baking powder, salt, and any optional spices or herbs you choose (such as garlic powder, onion powder, cumin, turmeric, and herbs). Blend the mixture until it becomes smooth and creamy. The consistency should resemble a thick pancake batter.

Step 4: Pour the Batter into the Pan

Once your lentil mixture is smooth, pour it into the greased or parchment-lined loaf pan. If you’re using seeds for topping, now is the time to sprinkle them over the batter. Sesame seeds, flaxseeds, or sunflower seeds add a nice crunch and extra nutrition to the bread.

Step 5: Bake the Bread

Place the pan in the preheated oven and bake for 40 to 45 minutes. The top should turn golden brown, and a toothpick inserted into the center should come out clean. Once the bread is fully baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Afterward, transfer the bread to a wire rack to cool completely before slicing.