Red Lentil Bread by @lesgourmandisesdeloubna

1h

8 servings

🫘

500 g

Red lentils

🍞

1 tsp

Dry baker's yeast

🫒

3 tbsp

Olive oil

💧

25 cl

Warm water

🧂

2 tsp

Salt

🌱

Mixed seeds

  1. Soak
    • Red lentils
    • Warm water

    Soak the red lentils in a large volume of water overnight.

  2. Rinse
    • Red lentils
    • Warm water

    The next day, rinse the lentils in clear water and drain them.

  3. Put
    • Red lentils
    • Dry baker's yeast
    • Olive oil

    Put the lentils into a blender with the baker's yeast, olive oil, salt and warm water.

  4. Blend
    • Red lentils
    • Dry baker's yeast
    • Olive oil

    Blend everything until you get a thick, smooth texture.

  5. Pour

    Pour the batter into a loaf tin lined with parchment paper.

  6. Sprinkle
    • Mixed seeds

    Sprinkle the batter with the mixed seeds and leave to rise for 30 minutes.

  7. Bake

    Bake for 45 minutes in a preheated oven at 180°C.

  8. Cool

    Unmould the bread and let it cool on a wire rack.

Red Lentil Bread by @lesgourmandisesdeloubna

1h

8 servings

🫘

500 g

Red lentils

🍞

1 tsp

Dry baker's yeast

🫒

3 tbsp

Olive oil

💧

25 cl

Warm water

🧂

2 tsp

Salt

🌱

Mixed seeds

Preparation Steps

  1. Step 1/8

    Soak the red lentils in a large volume of water overnight.

    🫘Red lentils
    💧Warm water
    🥣Large bowl

  2. Step 2/8

    The next day, rinse the lentils in clear water and drain them.

    🫘Red lentils
    🧺Strainer

  3. Step 3/8

    Put the lentils into a blender with the baker's yeast, olive oil, salt and warm water.

    🫘Red lentils
    🍞Dry baker's yeast
    🫒Olive oil
    🧂Salt
    💧Warm water

  4. Step 4/8

    Blend everything until you get a thick, smooth texture.

  5. Step 5/8

    Pour the batter into a loaf tin lined with parchment paper.

    🍳Loaf tin
    📜Parchment paper

  6. Step 6/8

    Sprinkle the batter with the mixed seeds and leave to rise for 30 minutes.

    🌱Mixed seeds
    🍳Loaf tin

  7. Step 7/8

    Bake for 45 minutes in a preheated oven at 180°C.

    🍳Loaf tin

  8. Step 8/8

    Unmould the bread and let it cool on a wire rack.

    ✨Wire rack

Composition

Ingredients

Types

Legumes, Leavening agent, Oil, Liquid, Spices, Seeds

Ingredients

Red lentils, Dry baker's yeast, Olive oil, Warm water, Salt, Mixed seeds

Notes

Mixed seeds (for decoration on top)

Allergens

Sesame

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Halal, soy-free, Sugar-Free, Gluten-Free

Calories

160 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 24g, Fat: 3.5g, Fiber: 5g, Sugars: 1g

Nutritional Information

Minerals

Iron: 2mg, Magnesium: 30mg, Potassium: 260mg, Sodium: 480mg, Zinc: 1mg

Vitamins

Folate: 90µg, Vitamin B1 (Thiamin): 0.15mg, Vitamin B6: 0.15mg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Loaf tin, Parchment paper, Wire rack, Large bowl, Strainer

Appliances

Blender, Oven

Type

Type

Type Of Dish

Bread

Occasions

Everyday, Snack Time

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Dense, Moist, Soft

Flavors

Earthy, Savory, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (airtight container or wrapped in a clean cloth/plastic wrap,cool to room temperature before storing), freezer : 1-2 months (sliced and wrapped tightly in plastic wrap or foil,placed in a freezer bag), room temperature : 1 day (wrapped in a cloth, away from direct sunlight and humidity)