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Lentil Bread with Greek Yogurt Sauce

A delightful and nutritious dish that combines flavorful lentil bread with a creamy Greek yogurt sauce, perfect for a snack or side dish.
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Prep Time 8 hours
Cook Time 1 hour
Total Time 9 hours
Servings: 6 servings
Course: Side Dish, Snack
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Lentil Bread
  • 1 1/4 cups 1 1/4 cups (250 grams) of lentils
  • 2 7/8 cups 2 7/8 cups (700 milliliters) of water (for soaking)
  • 3.4 fluid ounces 3.4 fluid ounces (100 milliliters) of water (for blending)
  • 2 tablespoons 2 tablespoons of olive oil (for blending)
  • 2 tablespoons 2 tablespoons of rice flour
  • 1 teaspoon 1 teaspoon of turmeric
  • 1 tablespoon 1 tablespoon of ground coriander
  • 1 teaspoon 1 teaspoon of baking powder
  • 2 tablespoons 2 tablespoons of psyllium husk
  • Salt to taste Salt, to taste
  • 1 tablespoon 1 tablespoon of lemon juice
  • Vegetable oil (for greasing)
  • Handful A handful of sunflower seeds
  • Handful A handful of sesame seeds
For the Greek Yogurt Sauce
  • 250 grams 250 grams of Greek yogurt
  • Cucumber (finely chopped)
  • Dill (to taste)
  • 1 teaspoon 1 teaspoon of dry garlic

Method
 

Preparation
  1. Start by soaking the lentils in 700 milliliters of water for 8 hours.
  2. After soaking, drain the lentils and add 100 milliliters of pure water. Blend the lentils until smooth.
  3. While blending, gradually add 30 milliliters of olive oil to enrich the mixture.
  4. In a separate bowl, mix together the rice flour, turmeric, ground coriander, baking powder, and psyllium husk.
  5. Add the dry mixture to the blended lentil mixture and season with salt. Adjust the thickness as needed with extra rice flour.
  6. Stir in the lemon juice for a touch of freshness.
  7. Grease a bread pan with vegetable oil and transfer the prepared batter into it.
  8. Sprinkle some sunflower and sesame seeds on top for added crunch.
Cooking
  1. Preheat your oven to 200°C (392°F) and bake the bread for 60 minutes.
  2. While your bread is baking, prepare the yogurt sauce by combining Greek yogurt with chopped cucumber, dill, and salt in a bowl.
  3. Stir in the dry garlic until everything is evenly mixed.
  4. Once the bread is baked and slightly cooled, serve it alongside the creamy yogurt sauce.

Notes

For best flavor, feel free to experiment with additional herbs and spices in the lentil bread mixture. Keep any leftover lentil bread in an airtight container in the fridge for up to three days, or freeze for later use. If the batter seems too thick, add a bit more water or olive oil until you reach the desired consistency.