It seems crazy to me that I’ve only recently begun making lentil bread. But, I’m so glad I discovered this recipe a few months back and have been experimenting with it so I can share it with you today. This Easy Lentil Bread is life changing. That might sound a little nuts. But I’ll let you in on a little secret. While all bets are kind of off these days, in pre-pandemic life, I didn’t eat bread during the week. It was a choice. (A silly one you may think.) But since, there’s no way I have the willpower to give up a treat (particularly ice cream, ) I decided I could save my other big food love, bread, for the weekends. I gotta say it wasn’ that hard and if we happened to be out dining somewhere on a weeknight, then obviously I indulged. And of course, when it comes to simit, that doesn’t count. It’s not bread anyways. It’s a tradition. See this post. …
Back to this recipe though. This hunk of a protein packed “bread” impersonator has made the most delicious of avocado toasts a possibilty for me, any day of the week. And I’m telling you, this really makes one mean piece of avo toast. And I have Camilla over at Power Hungry, to thank for this. Her site is great and jam- packed with tons of healthy, plant-based recipes. Who can’t use more of those, right?
And this wonderful loaf of bread is no exception. I have to say though, the key to enjoying this to the maximum, is the toasting. It’s good when not toasted but can’t compete with some of the gluten-ous powerhouses out there when we’re talking about just grabbing a slice to nibble on.
Red Lentil Bread With Herbs (gluten Free)
Buuut, when you get the edges really nice and crispy, like super crispy, (don’t slice it too thin, ) then smother on that nutrient-packed creamy green goodness that is avocado, add some fresh tomato slices, a little sea salt and perhaps TJ’s Everything But The Bagel Seasoning, you end up with perfection. Your power breakfast/ lunch/ snack/ whatever, whenever is served. It so hits the spot and you can feel good about eating it. And while my kids don’t go as crazy for this bread as I do, Mr. T definitely chowed down on some of the previosly mentioned loaded avo toast (sans the tomato, ) and asked for a repeat slice. (We’re still working on Miss Picky, aka little Miss Sparkle over here.)
The process for making this is really straight forward. Blend the lentils up with some water and salt in a strong blender to get it nice and creamy then mix it up with a little baking powder, ground flax seeds and cornstarch (to help with a nice and soft texture.) Then you pour it into the pan and bake. Easy, right? The only super important thing to make sure when you want to make this is that you plan ahead enough to be able to let the lentils soak for somewhere between 6 and 24 hours. I personally think 12-16 is most ideal, but 6 will also get the lentils soft enough to puree if you’re in a pinch. You can get creative and add some herbs if you want and most lentils will work for this. Just weigh them out if you can rather than rely on a measuring cup. Different lentil varieties can have different weights.Urad Dal Lentils made into a batter and baked to make a soft flavorful nutritious Lentil bread. This Lentil Sandwich Bread is Free of dairy, egg, soy, gluten, nut. Can be made corn-free. Can be made grain-free by omitting the rice flour. Paleo Vegan Glutenfree Recipe.
The amazing thing about Urad dal (split and dehusked black gram) batter is that it aerates by itself really well. Hence, the dal is the mandatory ingredient in the southern Indian crepes(Dosa) and steamed cakes(idli). Urad dal is also used to make Vadas(fried dumplings) which have just one main ingredient- urad dal.
Syrian Red Lentil Skillet Bread
Another feature of urad dal is that it keeps the final product moist and soft. All of these properties make it a great candidate to make today’s bread.
There really isn’t a substitute for Urad Dal. No other lentil works as the batter will not ferment. You can buy the urad dal lentils online on amazon Urad Dal Matpe Beans, Split
Or from an Indian store (much cheaper). This bread also obviously has the strong taste of the dal. If you have tried South Indian food, then you might know and its taste.
Red Lentil Flatbreads
This bread might seemlike it has a hard crust right after baking but it gets softer as it sits because the dal leaks moisture. The photos do not do justice to how soft and delicious this bread is. There is no gluten or gum or nuts or added yeast in this bread.
The lentil batter can also be left at room temperature to ferment for a few hours for a more leavened bread. The dal attracts wild yeast and ferments. I am not sure if that would be technically called yeast-free after fermentation.
Things to know before jumping into this recipe, this bread is going to taste like urad dal lentils. This bread is denser than a usual sandwich bread. /the bread is also very moist. So if you slice it before it has cooled, it will feel like it has not cooked through, but it has. If the bread doesn’t turn out right, just add the chopped bread into any of the indian sauces or sambhar(split pea stew) to soften and serve.
Juicy Vegan Lentil Loaf (grain Free!)
Or make a mini loaf with 1/2 cup lentils in a mini loaf pan to try first. You can also make fat pancakes with the batter and use them as burger buns.
Urad Dal Lentils made into a batter and baked to make a soft flavorful nutritious bread. Allergen Information: Free of dairy, egg, soy, gluten, nut. Can be made corn-free. Can be made grain-free by omitting the rice flour. Add 1 tsp xanthan gum for lighter bread. Makes 1 medium bread pan (8.5 by 4.5 inch loaf pan)
Note: For a fermented batter, Make the batter without baking powder and let it sit covered in a warm place to ferment for about 6 hours. You can mix in the baking powder if you like or omit it, and bake.
Lentil Bread Gluten Free Yeast Free Vegan Sandwich Bread Recipe
⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐Lentil bread is definitely my super healthy nutritious go-to snack at any time. I often have a slice or two for breakfast or brunch, pre or post-workout. It is packed with protein and remarkable nutrition. It is quite filling and it takes me a long way.
I make this all throughout the year, it is a fantastic dish for a work snack, work lunch, working from home quick lunch, to take to a picnic, garden party or in a container to snack after gym. These are just a few ideas.
We are in the process of re-doing our kitchen from scratch and this is definitely my kinda snack to tuck in. It was such a savior. Easy to make as long as you have an oven to throw this in for 40 minutes.
More Lentil Pancake / Lentil Bread Black & Red Lentils Gluten Free Dairy Free Vegan
I sometimes soak more lentils than I need and the extra soaked lentils will almost always end up in a delicious recipe like this.
We do love lentils in general and a good lentil recipe feel free to browse around my site to find quite a few delicious red lentil recipes like this Brown And Green Lentils With Portobello Mushrooms Salad, Vegan Lentil Meatballs (Mercımek Kofte) or this Red Lentil Dhal With Coconut Milk And Quail Eggs.
Step 3: Combine some of the ingredients (soaked and pureed lentils, yogurt, eggs, oil, salt, pepper, baking soda, soda bicarbonate, and cayenne pepper/chili flakes) into a larger glass bowl and mix until homogenized.
Flourless Red Lentils Bread
Step 4: Add the remaining ingredients (mainly the chopped ones) olives, spring onion or scallion, crumbled feta cheese, grated cheddar cheese, dill, and finely chopped red pepper. Give it another mix and it is ready to go to the oven.
Step 5: Pour the mixture into the two greased bread loaf tins. sprinkle the sesame seeds over and place them into the preheated oven. Bake at 180C/350F for 35 to 40 minutes until golden brown, just like these beauties here.
Pro Tip: Keep an eye on this whilst in the oven so it does not burn. You may add 2-3 tablespoons of flour/tapioca flour for a gluten-free option if you wish but I do like it nice and moist.
The Best Gluten Free Bread (no Knead!)
Once it has cooled, if any is left ;-), store it in an airtight container refrigerated. Ideally sliced or cut into chunks as it is easier to grab and go. These can be refrigerated for 2-3 days.
Yes, I am sure this freezes well and the best practice for using it after freezing will be to thaw it in the refrigerator overnight. Take
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