A person asked for my lentil bread recipe and I decided to share it in a post, in case anyone is in a similar situation to mine, and might find it useful.
This lentil bread is Gluten-Free & has a fair amount of protein and fiber. I didn't invent the recipe but there are a lot of variations and I wanted to share my insights on this one.
- 250g of red lentils soaked overnight and drained
- 2 eggs
- 2tbsp/12g of olive oil (you can try adding another)
- 1tbsp/8g of baking powder
- ~1 tsp salt
- 150g greek yogurt/skyr. I used 2% yogurt.
Processed in a blender until smooth.
Most recipes call for 40-45 minutes in the oven at a preheated 180°C.
My oven sucks and I ended up with a dense, flat bread. My second try I did 200°C for an hour and it was perfect. So bake it at your own discretion. My tip is: Use a toothpick to test when it's done. Make sure the toothpick comes out nearly if not completely dry.
The lentil bread is soft and pleasant. I'm not too into the bread just by itself, it has a kind of strong flavor. However, enjoyed as a sandwich, toast, or with soup it is really good. The texture is so much like regular bread, it surprised me, for something that's technically a savory lentil cake. I really like it toasted. I like it so much that I don't intend on trying any other recipes soon, lol.
Even though it's pretty fluffy & soft, it is Very Filling. Not something you can stuff yourself with like white bread (although the texture is most like white bread IMO). Thinner slices seem to serve it best. It slices very easily & well. It's really great toasted!
*Pictured: The lentil bread with homemade hummus, feta cheese & seasoned salt on top. I added those pictures as a visual to show how the nutritional information reflects in a serving.
(*also, the grams of saturated/unsaturated fat might not be accurate because a lot of the products I track don't have that information in my app for some reason, and I don't care enough about it.)
by boshtnmai