Ingredients
Here is everything you need to make one loaf, which yields roughly 8 to 10 slices.
- 2 cups (380 to 400 g) dry red lentils
- 1 cup (240 ml) water, plus extra for soaking
- 1 teaspoon baking powder
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons mixed seeds, such as sesame, sunflower, pumpkin, or flax seeds
Ingredient Notes
Dry red lentils. These are the foundation of the bread. Look for split red lentils, which are widely available in supermarkets, bulk bins, and international grocery stores. Rinse them before soaking to remove dust. Because they are sold dry, the weight can vary slightly by brand, which is why the recipe gives a range of 380 to 400 g.
Water. You will use water twice: generously for soaking the lentils, and then one cup of fresh water for blending. Using fresh water for the batter, rather than the soaking liquid, gives a better bread texture.
Baking powder. This is the only leavening agent in the recipe. It helps the loaf lift slightly so the interior is tender instead of heavy. Make sure your baking powder is fresh. If it has been sitting in the cupboard for a long time, replace it.
Olive oil. A tablespoon adds moisture and richness, and it helps the loaf release more easily from the pan if you use it to grease the pan as well.
Salt. Lentils taste flat without enough salt. One teaspoon seasons the whole loaf so it tastes like real bread instead of cooked lentil paste.
Lemon juice. A small amount of acidity brightens the flavor and balances the earthy taste of the lentils. Lime juice or a small splash of apple cider vinegar can work in a pinch.
Mixed seeds. Sesame, sunflower, pumpkin, and flax seeds all work. The seeds create a crunchy, attractive topping and add a pleasant nutty flavor. Use one kind or a combination of your favorites.
Instructions
The whole process is straightforward. Most of the time is hands-off, spent soaking the lentils, baking the loaf, and letting it cool.
Place the dry red lentils in a large bowl and cover them generously with water. The lentils will absorb water and expand, so use more water than you think you need. Let them soak for at least 3 to 4 hours, or until they are softened. For convenience, you can soak them overnight in the refrigerator and bake the next morning.
Soaking is the most important step for texture. Softened lentils blend into a smooth batter, while under-soaked lentils can leave the bread gritty.
Drain the lentils thoroughly and rinse them under cool running water. Let the excess water drain away before blending. This keeps the batter from becoming too watery, which would affect how well the loaf sets in the oven.
Transfer the soaked lentils to your blender. Add 1 cup of fresh water, the olive oil, lemon juice, salt, and baking powder. Blend until the mixture is as smooth as possible, stopping to scrape down the sides if necessary.
The finished batter should be thick but pourable. If your blender struggles to process it, add a very small splash of water, but only if it truly needs help. Too much water makes the loaf soft and damp in the center.
Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper. Pour the lentil batter into the pan and smooth the surface with a spatula.
Sprinkle the mixed seeds evenly over the top of the batter. Gently press them onto the surface so they stay in place during baking. You can use sesame, sunflower, pumpkin, or flax seeds, or a combination of whatever you have on hand.
Place the pan in the preheated oven and bake for approximately 50 to 60 minutes, until the top is golden and the loaf feels firm in the center. A toothpick inserted into the middle should come out without wet batter. If the center is still soft or damp, continue baking for a little longer.
Remove the loaf from the oven and let it rest in the pan for about 10 to 15 minutes. Carefully transfer it to a wire rack and allow it to cool completely before slicing. This step matters. The inside continues to firm up as it cools, and cutting too early can lead to gummy, crumbly slices.
Use a sharp serrated knife to cut the cooled loaf into slices. Enjoy the bread as it is, toast it until lightly crisp, or top it with avocado, hummus, cheese, or your favorite sandwich fillings.