I came across this recipe on YouTube.  I’ll provide the link below.  There are many versions of it online so you can check them out.

This one is basic and within the video the presenter gives a second option which includes the addition of cheese, herbs and spices to make a more savoury bread.  I hope to try that for my next bake.

The ingredients are simple and accessible.  It is ‘gluten free’ but not dairy free.  The presenter does mention ways around that, so you could check that out.  For bread I usually buy sourdough from Lidl and have noticed a recent price increase which is quite a leap from €1.95 to €2.15 for a cob.  I’m aware that I can make bread from oat flour and I do use this for crumbles and other bakes but for me personally I tend not to digest grains very well, especially early in the day when I’m most likely to eat bread.  The fermenting process with sourdough makes digestion easier for me, but I’m always looking for other healthy alternatives.  Also, in case my ‘go to’ bread becomes even more expensive, in these ‘uncertain times’, I will have some tried and tested options to fall back on.

Ingredients:

• 2 cups of red split lentils
• 1 cup natural yogurt or Greek yogurt
• 20g baking powder
• 4 eggs
• 1 tsp of salt
• 60 mls of Olive Oil

Method:

Wash the red split lentils in a bowl until the water runs clear.  Leave the lentils to soak overnight in water.  Drain off the water through a sieve.  With a food processor (blade attachment) liquidize the lentils.  Remove half the mixture into a separate bowl.  To half the mixture still in the food processor, add the eggs, yogurt, olive oil, salt and baking powder.  Run until completely blended opening the lid to scrap down the side a couple of times.   Pour this mixture into the bowl with the rest of the lentils and mix well.  Pour into a greased tin.  Spread some seeds on top.  The video presenter used Sesame and Nigella seeds.  I did not have these to hand so I used sunflower seeds.  Place in a preheated oven at 180°C for 35-40 minutes.

To the left is a picture of the bread.  It turned out well.  I made the mistake of turning the oven dial to 280°C and only noticed it at about 15 minutes in, so this may have affected the bake? I’ll know the next time I bake it if there is a difference!  When I am making this again I think it might be better to line the baking tin, as I found it difficult to get the bread out.  The video had suggested using olive oil to grease the tin.

My thoughts on the bread

It’s texture is more ‘cake like’ than standard ‘bread like’ and the taste is more savoury than floury.  It is a little bit crumbly at first but when it is completely cooled down it holds together quite well.  It has a richer taste than standard bread.  It goes well with savoury food like nut butter and with a salad.  I have tried toasting some under the grill and in a toaster for a heated up version. It does not brown like standard bread, but it still works well toasted.   It goes down very well (digestion wise) I have had no acid or digestive discomfort after eating it.  It also goes well with sweet foods like banana or jam, however, the more ‘cake like’ texture may not stand up to a lot of handling.  For example, it might be better to slice some banana onto the bread rather than mash it on which could cause the bread to break up under the pressure.  Not ideal if you want to lift a slice up to your mouth!

In terms of nutritional value and value for money I will definitely be adding this to my ‘go to recipes’.  Lentils are a very good source of beneficial carbohydrates, protein, fibre, B vitamins and a variety of minerals including iron.  They are ‘gluten free’ and inexpensive.  I always use Free Range or Organic eggs.  Thankfully these are easily available to me.  Extra Virgin Olive oil is full of monounsaturated fatty acids which are very healthy fats to consume.   So lots of good nutrition there!!

I am storing this bread in an airtight container and because temperatures are quite warm at the moment, I’m keeping this in the fridge.  If you are of the mindset that bread should only present and taste a certain way, then this may be a bit of a stretch for you, but I have to say I’m very happy with the outcome.

 

 

←  Click this icon to view the video entitled:

‘Lentil Bread Recipe’ by Refika’s Kitchen

[Video is approximately 9 mins]

 

Enjoy 🙂

Anne