1 ½ cups cooked lentils (red, green, or brown)
1 cup oat flour (or any gluten-free flour of choice)
2 large eggs
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cumin (optional, for extra flavor)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons chopped fresh herbs (like parsley, cilantro, or thyme)
1 tablespoon sesame seeds (optional, for topping)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper for easy removal.
Prepare the Lentils:
Cook the lentils if you haven’t done so already. You’ll need about ¾ cup of dried lentils to get 1 ½ cups cooked. Drain any excess water and set the lentils aside to cool slightly.
Sauté the Onion and Garlic:
Heat a tablespoon of olive oil in a small pan over medium heat.
Add the chopped onion and garlic, sautéing for 3-4 minutes until they soften and become fragrant.
Set aside to cool.
Make the Batter:
In a large mixing bowl, mash the cooked lentils with a fork or potato masher until they form a coarse paste. You don’t need it to be completely smooth—some texture is good for the bread.
Add the sautéed onion and garlic to the lentils, followed by the oat flour, eggs, baking powder, salt, cumin, and fresh herbs.
Stir everything together until a thick batter forms. If the batter feels too dry, add a tablespoon of water or olive oil to loosen it.
Transfer to the Pan:
Pour the lentil batter into the prepared loaf pan and smooth the top with a spatula.
If desired, sprinkle sesame seeds or additional herbs on top for extra texture and flavor.
Bake the Bread:
Bake in the preheated oven for 30-35 minutes, or until the top is firm and golden brown.
Insert a toothpick into the center of the loaf—if it comes out clean, the bread is ready.
Cool and Slice:
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Optional Variations:
Spiced Lentil Bread: Add 1 teaspoon of ground turmeric, coriander, or paprika for a spicier flavor profile.
Cheesy Lentil Bread: Stir in ½ cup of grated cheese (like cheddar or parmesan) for a cheesy twist.
Seeded Lentil Bread: Mix in a handful of sunflower seeds, flaxseeds, or chia seeds for added crunch and nutrition.
Tips for Perfect Lentil Bread:
Use well-drained lentils to prevent the batter from becoming too wet. If your lentils are overly watery, pat them dry with a paper towel.
Add texture: Don’t mash the lentils too much—you want some whole or half-broken lentils to give the bread more texture.
Experiment with herbs: Fresh herbs like rosemary or dill can add unique flavors to the bread.
Pairing Suggestions:
This savory lentil bread is versatile and pairs well with spreads like hummus, guacamole, or butter. It’s also delicious topped with avocado, tomato, or cheese for an open-faced sandwich. For a complete meal, serve slices alongside soup or salad.
How does this recipe sound to you? If you’d like to tweak the ingredients or try a different flavor direction, let me know!
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