Description
A savory, high-protein bread made without flour or yeast. This lentil-based loaf is gluten-free, naturally high in fiber, and customizable with herbs, cheese, or greens — perfect for a hearty, healthy meal or snack.
Ingredients
- 1 cup red lentils (uncooked)
- 1 ½ cups water (for soaking)
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp garlic powder (optional)
- 2 eggs
- ½ cup plain Greek yogurt or unsweetened dairy-free yogurt
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- ¼ cup grated Parmesan (optional)
- ½ cup finely chopped spinach, parsley, or green onions (optional)
- 1 tbsp olive oil (for greasing)
Instructions
1️⃣ Soak the lentils: Rinse the red lentils thoroughly and soak them in 1 ½ cups of water for at least 3 hours or overnight.
2️⃣ Blend the base: Drain any excess water and blend the soaked lentils in a high-speed blender until smooth and thick.
3️⃣ Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease or line a loaf pan or small baking dish.
4️⃣ Mix the batter: In a large mixing bowl, combine the lentil puree, eggs, yogurt, baking powder, salt, and garlic powder (if using). Mix well.
5️⃣ Add extras: Fold in the shredded cheese, Parmesan (if using), and chopped greens. Stir until evenly incorporated.
6️⃣ Bake: Pour the batter into the prepared pan and smooth out the top. Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
7️⃣ Cool and serve: Let the bread cool for 10–15 minutes before slicing. Serve warm or at room temperature.
Notes
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Lentils act as the flour: Blended soaked lentils create a flourless batter perfect for gluten-free baking.
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Soak time matters: Minimum 3 hours soaking time for soft blending and better texture.
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Cheese adds richness: Use your favorite blend — cheddar for sharpness, mozzarella for melt, or both.
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Customizable greens: Stir in herbs or greens like parsley, spinach, or green onions for color and nutrition.
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Dairy-free? Sub in dairy-free yogurt and skip the Parmesan or use dairy-free cheese alternatives.
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Stores well: Keeps up to 5 days in the fridge or can be sliced and frozen for longer storage.
- Prep Time: 10 min
- Cook Time: 40 min