Ingredients
- 1½ cups (300 g) dried red lentils
- 2 large eggs
- ½ cup (120 ml) water
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder (optional)
- ½ teaspoon dried oregano (optional)
- 1 tablespoon lemon juice (optional)
Optional toppings
- Sesame seeds
- Pumpkin seeds
- Sunflower seeds
- Rolled oats
- Dried herbs
A Closer Look at the Key Ingredients
Dried red lentils. Red lentils are the star of this loaf. They are small, quick to soften, and have a mild flavor, which makes them especially good for blending into a smooth batter. Soaking softens them and makes them easier to blend. Other lentil varieties can behave differently, so red lentils are the best choice here.
Eggs. The eggs bind the batter, add richness, and give the loaf structure. Because there is no wheat flour or gluten, the eggs do much of the work of holding the bread together.
Water. A small amount of water helps the blender turn the soaked lentils into a smooth, pourable batter. If your blender struggles, you can add a little extra water gradually.
Olive oil. Olive oil adds moisture, flavor, and tenderness, and it helps the loaf stay soft rather than dry.
Baking powder. A teaspoon of baking powder lifts the loaf slightly and gives it a lighter texture than a dense, flat lentil bake.
Salt. Salt is essential here, because lentils have a mild flavor that needs seasoning to taste good.
Garlic powder and oregano (optional). These give the bread a savory, herbal flavor that makes it taste more like a traditional savory loaf.
Lemon juice (optional). A little acidity brightens the flavor and balances the earthiness of the lentils.
Toppings. Seeds, oats, and dried herbs add crunch, color, and extra flavor to the top of the loaf.
Instructions
Place the dried red lentils in a large bowl.
Cover with plenty of water and soak for 3 to 4 hours, or overnight in the refrigerator.
The lentils should become noticeably softer and slightly swollen.
Drain them thoroughly and rinse under fresh water.
Draining well is important, because leftover soaking water can thin the batter and make the loaf wet.
Add the drained lentils to a blender.
Pour in the water, eggs, olive oil, lemon juice, salt, garlic powder, and oregano.
Blend for approximately 1 to 2 minutes, scraping down the sides if necessary.
The mixture should become smooth and creamy, with no visible lentil pieces.
Add the baking powder and blend briefly, just until incorporated.
Avoid blending excessively after adding the baking powder.
The batter should be thick but pourable, similar to a thick pancake batter.
Preheat the oven to 350°F (175°C).
Grease a 9 × 5-inch (23 × 13 cm) loaf pan or line it with parchment paper.
Pour the lentil batter into the prepared pan.
Smooth the top using a spatula.
Sprinkle sesame seeds, pumpkin seeds, or dried herbs over the surface if desired.
Place the pan in the preheated oven.
Bake for 40 to 50 minutes, or until the loaf is firm, lightly golden, and cooked through.
The center should no longer look wet, and a toothpick inserted into the middle should come out clean or with a few moist crumbs.
If the top browns too quickly, loosely cover it with aluminum foil during the final 10 to 15 minutes.
Remove the bread from the oven and let it rest in the pan for 10 to 15 minutes.
Carefully transfer it to a wire rack.
Allow it to cool completely before slicing.
This step is especially important because lentil bread becomes firmer as it cools, making it easier to slice neatly without crumbling.
Use a sharp serrated knife to cut the bread into slices.
Enjoy it fresh, lightly toasted, or topped with your favorite savory or sweet spreads.