Easy Lentil Bread Recipe

Introduction

Discover the wholesome goodness of homemade lentil bread – a protein-packed, fiber-rich alternative to conventional wheat bread that’s surprisingly simple to make. This innovative recipe transforms humble lentils into a delicious loaf with a satisfying texture and subtle earthy flavor. Perfect for those following gluten-free, plant-based, or high-protein diets, this versatile bread works beautifully for sandwiches, toast, or alongside your favorite soups and stews. With minimal ingredients and straightforward preparation, you’ll be enjoying the nutritional benefits of legumes in a familiar, comforting form that the whole family will love.

Ingredients

• 1½ cups (300g) lentils (brown, green, or split red)
• ½ cup (120ml) water
• 1 tablespoon (15ml) olive oil
• 1 teaspoon (5g) kosher salt
• ½ cup (60g) cornstarch
• 4 teaspoons (20g) ground flax seeds
• 2¾ teaspoons (14g) baking powder

Instructions

1. Begin by thoroughly rinsing the lentils under cold running water until the water runs clear. Place the rinsed lentils in a large bowl and cover completely with fresh water, ensuring there’s at least an inch of water above the lentils. Cover the bowl with a clean kitchen towel and let soak for 6 to 24 hours at room temperature. The longer soaking time will yield a smoother texture in the final bread.
2. When you’re ready to bake, preheat your oven to 200°C (400°F). Prepare a 9×5-inch (23x13cm) loaf pan by greasing it thoroughly with olive oil or lining it with parchment paper for easier removal.
3. Drain the soaked lentils through a fine-mesh sieve, discarding the soaking water. Rinse them once more under cold running water.
4. Transfer the drained lentils to a high-powered blender. Add the ½ cup of fresh water, olive oil, and salt to the blender. Process on high speed until completely smooth and creamy, about 1-2 minutes. You may need to stop occasionally to scrape down the sides of the blender. The mixture should have a thick but pourable consistency similar to pancake batter.
5. In a large mixing bowl, combine the cornstarch, ground flax seeds, and baking powder. Whisk thoroughly to ensure even distribution of the leavening agents.
6. Pour the blended lentil mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, fold everything together until well combined and no dry spots remain. The batter will be thick and somewhat sticky.
7. Transfer the mixture into your prepared loaf pan, using a spatula to smooth the top into an even layer. Gently tap the pan on the counter several times to release any trapped air bubbles.
8. Place the loaf pan on the middle rack of your preheated oven and bake for approximately 45 minutes. Begin checking for doneness at the 40-minute mark. The bread is ready when the top is golden brown, the edges pull away slightly from the sides of the pan, and the loaf sounds hollow when tapped on the bottom.
9. Once baked, remove the bread from the oven and allow it to cool in the pan for just 1 minute. Then carefully turn it out onto a wire cooling rack to cool completely. If you’ve used parchment paper, you can simply lift the bread out using the paper overhang.
10. Allow the bread to cool completely before slicing, which typically takes about 1-2 hours. Use a sharp serrated knife and a gentle sawing motion for clean slices.

Nutritional Information & Timing

Prep Time: 15 minutes (plus 6-24 hours soaking time) Bake Time: 45 minutes Cooling Time: 1-2 hours Total Time: 2 hours (plus soaking time) Servings: 12 slices

Nutritional Information (per slice):

• Calories: 120
• Protein: 7g
• Carbohydrates: 20g
• Fiber: 5g
• Fat: 2g
• Iron: 2mg (11% DV)
• Potassium: 240mg (7% DV)
• Magnesium: 30mg (7% DV)
• Folate: 90μg (23% DV)

Cooking Tips and Tricks

1. Lentil Selection: While this recipe works with various lentil types, each will provide slightly different results. Red lentils create a smoother, lighter-colored bread with a milder flavor. Brown or green lentils yield a heartier loaf with a more pronounced earthy taste. For beginners, red lentils are often easiest to work with.
2. Soaking Importance: Don’t skip the soaking step, as it softens the lentils for blending, reduces cooking time, and makes the nutrients more bioavailable by reducing phytic acid. For best results, change the soaking water once during longer soaks.
3. Blending Success: A high-powered blender is ideal for achieving the smoothest consistency. If using a standard blender, you may need to blend in smaller batches and for a longer time. Add an extra tablespoon of water if needed to help the blending process, but avoid adding too much, which could make the batter too thin.
4. Testing Doneness: Since this bread doesn’t contain gluten, traditional tests for doneness may not apply perfectly. Besides the golden color and hollow sound, insert a toothpick into the center – it should come out clean or with just a few crumbs attached.
5. Cooling Patience: Resist the temptation to slice the bread while it’s still warm. Complete cooling allows the internal structure to set properly, resulting in cleaner slices and better texture. Cutting too soon can result in a gummy interior.
6. Enhanced Flavor: For a more complex flavor profile, try adding 1 teaspoon of dried herbs (rosemary, thyme, or oregano), 1 tablespoon of nutritional yeast for a cheesy note, or 1 teaspoon of garlic powder.
7. Moisture Balance: If your loaf comes out too dense, your batter may have been too thick. Next time, try adding an extra tablespoon of water. Conversely, if it’s too moist inside, extend the baking time by 5-10 minutes.

Variations and Substitutions

1. Seed-Topped Version: Before baking, sprinkle the top of your loaf with a mixture of sunflower, pumpkin, and sesame seeds for added texture, nutrition, and visual appeal.
2. Oil Alternatives: The olive oil can be substituted with melted coconut oil, avocado oil, or even unsweetened applesauce for a lower-fat option.
3. Flavor Enhancements:
   • Mediterranean: Add 2 teaspoons of dried oregano, 1 teaspoon of garlic powder, and ¼ cup of chopped sun-dried tomatoes
   • Indian-Inspired: Incorporate 1 teaspoon each of curry powder and ground cumin
   • Sweet Version: Add 2 tablespoons of maple syrup and 1 teaspoon of cinnamon
   • Hearty Herb: Mix in 2 tablespoons of fresh chopped rosemary and 1 tablespoon of fresh thyme
4. Texture Variations:
   • For a heartier bread, replace ¼ cup of cornstarch with oat flour
   • Add 3 tablespoons of chia seeds for additional omega-3 fatty acids and a slight crunch
   • For a moister result, incorporate ¼ cup of pureed pumpkin or sweet potato
5. Cornstarch Alternatives: If you prefer not to use cornstarch, substitute with arrowroot powder, potato starch, or tapioca starch in equal amounts.
6. Mini Loaves: Divide the batter among mini loaf pans for individual portions, reducing the baking time to approximately 25-30 minutes.

Common FAQs

Can I use canned lentils instead of soaking dried ones?

While it’s possible to use canned lentils, the results won’t be identical. If using canned, drain and rinse them thoroughly, and reduce the added water to 1/4 cup since canned lentils retain more moisture. The texture may be slightly different, and the bread might not rise as well.

Why didn’t my bread rise much?

Lentil bread naturally won’t rise as much as wheat bread because it lacks gluten, which creates the structure that traps air bubbles. However, if your bread is particularly flat, check that your baking powder is fresh (less than 6 months old) and that you’ve allowed enough resting time after mixing the batter.

Is this bread suitable for someone with celiac disease?

Yes, this recipe is naturally gluten-free. However, if you have celiac disease, ensure all your ingredients, particularly the cornstarch and baking powder, are certified gluten-free to avoid cross-contamination.

How can I make this bread more fluffy?

For a lighter texture, separate the batter into two parts. Whip the ½ cup water into a froth using a stand mixer, then gently fold it into one portion of the batter before combining with the remaining mixture. Additionally, adding ½ teaspoon of apple cider vinegar can help activate the baking powder for more lift.

Can I make this bread in a bread machine?

This recipe isn’t suitable for a traditional bread machine as it doesn’t require kneading or traditional rising. It’s designed to be mixed and baked directly in a conventional oven.

Storage and Make-Ahead Tips

1. Room Temperature Storage:
   • Once completely cooled, store the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days.
   • For optimal freshness, store with a piece of paper towel to absorb any excess moisture.
2. Refrigerator Storage:
   • For longer storage, keep the bread in the refrigerator for up to 10 days.
   • Wrap it tightly in plastic wrap or place in an airtight container to prevent it from drying out.
   • Bring refrigerated slices to room temperature before serving or lightly toast them to refresh the texture.
3. Freezer Storage:
   • This bread freezes exceptionally well for several months (up to 3-4 months for best quality).
   • Slice the bread before freezing for convenience, placing parchment paper between slices to prevent sticking.
   • Wrap the whole loaf or individual portions tightly in plastic wrap, then in aluminum foil or place in a freezer-safe bag.
4. Thawing Methods:
   • Thaw frozen slices at room temperature for about 30 minutes.
   • Alternatively, toast frozen slices directly from the freezer for a quick option.
   • For a whole loaf, thaw overnight in the refrigerator, then bring to room temperature before serving.
5. Make-Ahead Options:
   • Prepare the lentil mixture ahead of time and refrigerate for up to 24 hours before adding the dry ingredients and baking.
   • Make multiple loaves when you have time and freeze them for future use.
   • Pre-soak and freeze portions of blended lentils for even quicker bread preparation later.

This Easy Lentil Bread offers a delicious way to incorporate more plant-based protein and fiber into your diet. With its simple preparation and wholesome ingredients, it’s an excellent option for anyone looking to explore nutritious alternatives to traditional wheat bread. Whether you’re following a gluten-free lifestyle, seeking higher-protein options, or simply wanting to experiment with new flavors, this versatile loaf is sure to impress with its hearty texture and satisfying taste.