Grandma’s Quick Lentil Bread
This wholesome, flourless, and egg-free lentil bread is perfect for a healthy breakfast or snack. Made with soaked lentils, olive oil, and psyllium husk, it's naturally gluten-free, high in fiber, and incredibly satisfying. Grandma's simple, no-fuss recipe proves that nourishing food doesn't need to be complicated.
Ingredients
- 140 g dried lentils red or brown
- Enough water to soak the lentils overnight
- 100 ml water for blending
- 30 ml olive oil
- Salt to taste
- 30 g psyllium husk
- 1 teaspoon ground coriander
- 5 g baking powder about 1 teaspoon
- Vegetable oil for greasing your hands and the loaf pan
- Black sesame seeds for topping, optional
Instructions
- Soak the Lentils: Rinse lentils thoroughly and place in a bowl. Cover with water and soak overnight or for at least 8 hours. Drain before using.
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F). Lightly grease a loaf pan or line it with parchment paper.
- Blend the Batter: In a blender or food processor, combine the soaked and drained lentils, 100 ml water, olive oil, salt, ground coriander, and baking powder. Blend until the mixture becomes thick and mostly smooth.
- Add Psyllium Husk: Pour the batter into a bowl and stir in the psyllium husk. Let the mixture sit for 10 minutes to allow the psyllium to absorb liquid and thicken the batter.
- Shape and Top: Transfer the mixture to the prepared loaf pan. Use lightly oiled hands or a spatula to smooth the top. Sprinkle with black sesame seeds if desired.
- Bake: Bake in the preheated oven for 45–50 minutes or until the top is firm and golden brown. A toothpick inserted in the center should come out clean.
- Cool and Slice: Let the bread cool completely in the pan before slicing. This helps it firm up and hold its shape.
Notes
- Red lentils create a softer, smoother loaf, while brown lentils give a more rustic, dense texture.
- Psyllium husk is essential for structure and replacing both flour and eggs.
- You can customize the flavor with spices like cumin, turmeric, or garlic powder.
- Store in the refrigerator for up to 5 days. Freeze slices for long-term storage and toast as needed.