Easiest Red Lentil Bread Recipe
This straightforward and nutritious red lentil bread is perfect for gluten-free diets or anyone looking to enjoy a wholesome, homemade bread alternative. Made primarily from red lentils and psyllium husk, it offers a hearty texture and subtle flavor, ideal for sandwiches or toasting. With minimal ingredients and simple preparation, this recipe provides a great option for those seeking a healthy, fiber-rich bread without traditional flour.
- Prep Time: 10 minutes active plus 4-12 hours soaking
- Cook Time: 1 hour
- Total Time: 5 hours 10 minutes to 13 hours 10 minutes (including soaking and cooling)
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free, Vegan
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 1½ cups dried red lentils
- 2 tbsp whole psyllium husk
- ¾ cup water
- 2 tbsp olive oil
- 2 tsp baking powder
- 1 tsp sea salt
Optional Topping
- 1 tbsp seeds (such as sesame, sunflower, or pumpkin seeds)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C), using the fan-forced setting to ensure even baking.
- Soak the lentils: Rinse the red lentils thoroughly under cold water, then soak them in a large volume of water for 4 hours or up to overnight. It is best to keep them refrigerated during soaking to maintain freshness. After soaking, drain the lentils and rinse well.
- Blend the batter: Add the drained lentils, whole psyllium husk, water, olive oil, baking powder, and sea salt to a food processor or blender. Process the mixture until it becomes a smooth, homogeneous paste without lumps.
- Prepare and bake: Line a loaf pan approximately 9 x 5 inches (22.8 x 12.5 cm) with baking paper. Pour the batter into the pan and smooth the top with a spatula. Let the batter rest for 10 minutes to allow it to thicken slightly. If desired, sprinkle seeds evenly over the top. Place the pan on the middle rack of the oven and bake for 1 hour.
- Cool completely: Once baked, remove the bread from the oven and carefully lift it out of the pan using the baking paper. Transfer the bread to a cooling rack if available and allow it to cool completely, about 1 hour. Slicing the bread too early can negatively affect its texture and crumb.
Notes
- Soaking the lentils overnight ensures easier blending and improves the bread’s texture.
- Using psyllium husk adds binding and fiber, crucial for gluten-free bread structure.
- Allow the bread to cool fully before slicing to prevent crumbling.
- Optional seeds on top add crunch and nutritional boost.
- Store leftover bread in an airtight container and refrigerate for up to 4 days, or freeze slices for longer storage.
Keywords: red lentil bread, gluten-free bread, vegan bread, healthy bread, psyllium husk bread, fiber-rich bread
Find it online: https://cheframiflavor.com/easiest-red-lentil-bread-recipe/
