A moist and slightly tangy bread, packed with protein and fiber from red lentils and yogurt. Perfect for sandwiches, toast, or alongside soups and salads.
Ingredients:
- For the Lentil Puree:
- 1 cup red lentils, rinsed
- 2 cups water or vegetable broth
- 1/2 teaspoon salt
- For the Bread:
- 1 cup plain yogurt (Greek yogurt is great)
- 1 large egg
- 2 tablespoons olive oil (or melted coconut oil)
- 1 cup lentil puree (from above)
- 1 1/2 cups all-purpose flour (or whole wheat flour for a denser bread, or a gluten free blend for gluten free needs)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Optional additions: herbs (rosemary, thyme), spices (cumin, paprika), or shredded cheese.
Instructions:
- Prepare the Lentil Puree:
- In a medium saucepan, combine the rinsed red lentils, water or broth, and 1/2 teaspoon salt.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the lentils are very soft and mushy.
- Remove from heat and use an immersion blender or transfer the lentils to a regular blender or food processor to puree until smooth.
- Measure out 1 cup of the lentil puree. If you have any extra puree it can be stored in the fridge or frozen for later use.
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 375°F (190°C).
- Grease and flour a standard loaf pan (approximately 9×5 inches) or line it with parchment paper.
- Combine Wet Ingredients:
- In a large mixing bowl, whisk together the yogurt, egg, and olive oil (or coconut oil).
- Add the 1 cup of lentil puree and mix until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- If using optional herbs, spices or cheeses, add them to the dry ingredient mixture.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Bake the Bread:
- Pour the batter into the prepared loaf pan.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- If the top starts to brown too quickly, you can loosely cover it with aluminum foil.
- Cool and Serve:
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once fully cooled, slice and enjoy.
Tips and Variations:
- For a tangier flavor, use Greek yogurt.
- For a gluten free version, ensure that you use a gluten free flour blend.
- Experiment with different herbs and spices to customize the flavor.
- Add shredded cheese to the batter for a cheesy bread.
- The bread can be stored in an airtight container at room temperature for a few days or in the refrigerator for up to a week.
- This bread can also be frozen. Wrap the completely cooled loaf well in plastic wrap then place inside of a freezer bag.
Enjoy your Red Lentil & Yogurt Bread! Sources and related content