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Lentils and lentil bread

Lentils and lentil bread

The ingredients are listed twice for Letnils recipe is that an error? Lentul Lentils and lentil bread Slice Calories: kcal Carbohydrates: 20 g Conflict resolution skills 7 g Lentills 1 g Polyunsaturated Fat: 1 g Fiber: 4 g. Make sure your baking soda is not expired or they will not rise well. problem I had was fitting all the ingredients into my large food processor. Will try again! I used red lentils. Enjoy your baking, and feel free to reach out if you have any questions or need further assistance!

Lentils and lentil bread -

Just weigh them out if you can rather than rely on a measuring cup. Different lentil varieties can have different weights. Happy baking. Begin by rinsing the lentils then placing them in a large bowl. Fill the bowl with enough water room temp is fine to cover the lentils by a couple inches.

Soak the lentils for at least 6 and up to 24 hours. Grease a 9×5" loaf pan and line it with parchment if desired for easier removal. When the lentils are done soaking, drain them and put them into a high-powered blender. And process until the mixture is smooth. You will have to stop it every so often to scrape down the sides and make sure it's all getting blended.

Then dump the lentil mixture into a large bowl and stir in the cornstarch, ground flax seeds and baking powder until completely blended then scrape the mixture into the prepped loaf pan.

Bang the pan on the counter a few times to release any air bubbles and smooth over the top. Bake in the preheated oven for about 45 minutes until it starts to get a little golden brown on top. Start checking it at 40 minutes as oven temperatures vary. As Camilla says, the bread will "sound hollow when it's tapped.

Remove the bread from the oven, immediately remove it from the pan and let it cool completely on a wire rack. Slice and enjoy. The bread can be kept tightly wrapped at room temp for 2 days or in the refrigerator for about 10 days.

Thank you soo much dear Lulu, the mung bean and black eye peas combination sounds amazing! I am going to try that too. Super healthy and delicious! The beauty of this lentil bread is also its versatility. A gem.

I love it too and make it very often. My husband loves this lentil bread and asks me to make it weekly. Thank you for sharing the recipe! Thank you soo much dear Kelly. I have to say we love it too. Thanks soo much once again for your feedback. Made this for the first time yesterday. I didn't have any dill but I did add a tsp of tumeric.

It was delicious! It's very "cake-like" and lovely with cream cheese. It made two loaves, one of which I have frozen. Will definitely be one of my go to recipes! Thank you so much dear Sarah. I am so happy you did give my recipe a try and also loved it.

I need to make it again 😉 What a fab idea to serve it with the cream cheese. Thank you once again! Delicious, especially when warmed. I used red lentils. I had to bake these two loaves for over an hour. It's not my oven, because other things I've baked were right on the timing.

I left out the salt as recommended, as between the baking soda bicarb and the cheeses, it would've been to salty for me. Thank you so much dear anita for your kind feedback and for giving my lentil bread recipe a try.

It is delicious, I agree that warm is slightly better. It is funny you say that, I do have to bake these for slightly longer sometimes and I am assuming its because the moisture levels vary.

Yes, I am not a big fan of salt and the saltiness from the olives, cheeses and soda bicarbonate is always sufficient for me too. I am also trying to stay lower on salt intake in general. Thank you once again and I really hope you will be trying other delicious recipes from my blog recipe collection.

Have a wonderful week ahead!! This recipe is delicious. I have made it a few times now. This last time, I did not have red peppers on hand so I used chopped sun-dried tomatoes and it was equally good too. Luckily I had not added anything else to them so I had to strain them with a nut bag. It worked out ok though, but I had to cook it longer due to the extra moisture.

Your email address will not be published. Notify me of new posts by email. Skip to primary navigation Skip to main content Skip to primary sidebar menu icon. search icon. Ramona's Cuisine » Bread Jump to Recipe.

lentil - these have to be soaked for at least 1 hour or even overnight dill - is a versatile herb and works well in this recipe feta cheese - gives the dish a lovely lift yogurt - helps with the fermentation process soda bicarbonate and baking powder - help this bread to get a fluffy texture red peppers - these enhance the flavors and give that nice speckles of color olives - I just love the addition of the olives in this dish - it works really well eggs - these help with binding spring onion or scallions - you may shallow fry those for extra flavor if you wish cheddar cheese - is such a lovely addition - you may even double the quantity if desired sesame seeds - to sprinkle over but you may add some toasted ones to the recipe chili flakes - oh yes, I would never skip those - add as much or as little as you wish salt - only go for it if you like your salt but remember, feta cheese and olives add saltiness to this dish olive oil - I sometimes do add olive oil, and sometimes I do not.

Any lentil types you have in hand, that you like and are used to eating will all do a great job in this high-protein bread. Dried herbs are great too. Make it Vegan - just substitute the eggs with a tablespoon of chia seeds and the dairy ingredients yogurt and feta with plant-based ones.

Cheddar cheese - parmesan cheese makes a great sub - it is as delicious 🌶 Variations Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or long peppers for extra flavor Add finely chopped mushrooms - even more protein?

Yes, please! Kid-friendly - add some crushed potatoes or some chips to one side - also drop the chili flakes as kids don't do spices unless yours can handle some. Make it into flatbread and cook it in a pan on medium fire by taking a couple of spoons of the mixture and adding it to a slightly oiled pan with just a drizzle of olive oil.

Flatten and spread uniformly into a ½ cm ¼ inch thick flatbread and cook covered or uncovered for about 5 min on each side. Soo good! How to store this lentil loaf? Can I freeze it for later? Can I reheat the lentil bread? Are lentils gluten-free? Best Sourdough Naan Recipe. This lentil bread only needs a few ingredients and makes that perfect snack, working from home lunch, work lunch, or picnic that you can just grab and go.

Nutritious, packed with protein, and super delicious. A true Wowzer! Course: Appetizer, Brunch, Lunch, Side Dish, Snack. Cuisine: Mediterranean.

Diet: Diabetic, Gluten Free, Low Fat, Vegetarian. Prep Time: 15 minutes minutes. Cook Time: 35 minutes minutes. Hi Aiziel — the flavor is very close to toasty, whole grain buns. They are crusty on the outside and soft but quite dense on the inside.

Please refer to the photos for appearance. HI Cindy — yes, brown lentils will work too. You will just have to soak them a bit longer.

As you might expect, with brown lentils, the bread rolls will have an earthier flavor and their color will be darker. This is some kind of magic! Thank you so much for sharing this recipe.

I have made them and they are wonderful! I used apple cider vinegar and a bit more psyllium than indicated as the mixture was still pretty wet. Planning to make them again as an accompaniment to some homemade Pumpkin soup.

Best wishes from the Netherlands 🙂. So happy to hear the lentil bread rolls were a hit! Thank you so much for sharing your feedback, Marije! of water.

That would mean using 4 eggs for this recipe, which seems like a lot. I am just not sure how many eggs you will need. Thank you Petra!

I made a double batch and they turned out perfectly even though I forgot the lemon juice. I usually get more than RDA of fibre in my diet, and I noticed that these contain 27g of fibre. Hi Jan — I am glad the recipe turned out great!

Yes, absolutely! Psyllium is a type of soluble fiber, so you want to drink plenty of water; otherwise, the psyllium can create abdominal discomfort.

I live in Danmark, and have some trouble finding the different between baking powder and baking soda. Can you tell me that ingredients in both products? Then maybe it is bagepulver and natron in danish. Hi Petra, Thankyou so much for this recipe. I love these rolls. I am trying to lose weight and put my Hashimotos into remission with a gluten free diet.

Such a simple recipe, but they really fill me up and have the added benefit of plenty of protein , and fibre for the microbiome.

Thankyou again! Thank you for this wonderful recipe. Is one bread roll kcal or is this the whole thing? Thank you. these were soooo easy to make. the taste and texture are terrific. I wish I could give more than just 5 stars.

I have made it! So easy and yummy! I also added 1 tbsp of maple syrup. Thank you for the recipe, Petra! Just made these and they are amazing! As a GF person is so hard to find something that is satisfying! SO GOOD! Currently soaking my bag of truroots sprouted lentil blend not red. Bc they are sprouted then dehydrated, do I need to do anything more?

Hi Carolynne — yes, just soaking the lentils will be perfectly fine! You will still need to soak the lentils even though they are sprouted to rehydrate them. Hello, Petra! When dough was fully combined, I mixed them together and immediately added to the prepared dough.

Into the oven quickly and turned out GREAT. They need about 5 min. extra time. next time. Ok, this recipe is a real keeper. I make it at least two times a week if not more! Depending on how long I soak the lentils, I add more water or not.

Design by Purr. Mobile Menu Trigger. Jump to Recipe. Tips for Making Lentil Bread Rolls Ingredients You only need a few ingredients to make these grain-free bread rolls: Red lentils : lentils are the star ingredient of this recipe.

You can use any variety you like — I prefer red lentils because they take the shortest time to soak and give the bread rolls a beautiful light brown color. The combination of red lentils and psyllium makes the bread rolls look like whole wheat bread rolls. Regardless of the variety, use dry lentils, not cooked!

Psyllium husk : psyllium acts as a binder in this recipe. It adds gluten-like structure, tenderness, and elasticity by producing a colloidal system. In other words, it binds water and, even at very low concentrations, can cause a significant increase in the viscosity of a liquid, forming a springy, somewhat extensible dough.

Olive oil : I have made these rolls with and without oil and prefer adding oil. The olive oil improves the crumb structure, making softer and more moist bread rolls. This is because the oil in the dough prevents water from evaporating during baking. As the water is retained, it keeps the baked bread moist and tenderized.

Baking soda : since these red lentil bread rolls contain no yeast, baking soda acts as a leavening agent. First, baking soda is about four times as strong as baking powder, so you would need to use around four times as much powder as soda to create the same rising ability, potentially causing the bread rolls to have a chemical or bitter taste.

Second, baking soda helps baked goods brown better. So, use baking soda if possible. Lemon juice : baking soda needs an acidic ingredient to produce carbon dioxide. The small bubbles of carbon dioxide gas become trapped in the dough, causing it to rise. Lemon juice is a common acid, but vinegar can be used in this recipe.

Salt : as with almost all foods, salt imparts flavor to bread. How to Make Red Lentil Bread Rolls Once the lentils are soaked, the actual process of making lentil bread rolls is quick and easy.

Add the dry red lentils to a bowl, cover them with water, and let them soak for at least 2 hours, ideally 8 hours. Once soaked, drain the soaking water and rinse the lentils.

Sprout the lentils optional. Transfer the soaked lentils into a strainer and set the strainer over a large bowl so any excess water can drain. This lets water drain constantly. After hours, sprouts should start to emerge. If there are no sprouts, drain, rinse, and leave again for a few more hours.

While sprouting is not necessary, it does boost fermentation activity. Add the sprouted or just soaked lentils to a food processor together with the water, psyllium, olive oil, baking soda, and salt, and process until a dough forms.

Finally, add the lemon juice and process until just combined. Shape the bread rolls. Shape the dough into a log and divide it into four equal pieces.

Shape each piece into a neat ball and transfer it to a parchment paper-lined baking sheet. I typically use a cast iron griddle and bake the rolls without parchment paper. Transfer the bread rolls onto a cooling rack and let them cool completely.

How to Serve Red Lentil Bread Rolls These bread rolls are very filling. To keep the rolls fresh and soft, let them cool thoroughly, then store them at room temperature in an airtight container for 1 day. Freezing : transfer the red lentil bread rolls to an airtight container and freeze them for up to 1 month.

More Grain-Free Bread Recipes Low-carb bread rolls : similar to the lentil bread rolls, these low-carb bread rolls also rely on psyllium husk. However, the main ingredients are almond flour and coconut flour instead of lentils.

They have a light crust and a soft, chewy crumb. Nut and seed bread : this bread is quite unique in that it is not leavened. Buckwheat quinoa bread : making sourdough bread with a starter requires planning and practice. It has a slightly tangy flavor and a hearty texture with a firm crust and a moist, soft interior.

Prep Time: 2 hours hrs 15 minutes mins. Cook Time: 25 minutes mins. Total Time: 2 hours hrs 40 minutes mins. Yield: 4 bread rolls. They're perfectly crusty on the outside, soft but quite dense on the inside.

Print Recipe Pin Recipe Leave a Review. food processor. square griddle. measuring 1 cup.

Never snd a delicious recipe! Sign up. I love bread, even while avoiding gluten Lentils and lentil bread is where this traditional gluten-free oentil and gluten-free baguette come in. For the past 10 lenti, I letnil Lentils and lentil bread been Low glycemic for overall wellness making this high-protein bread with lentils, which my partner, in particular, adores. I believe, this is the healthiest bread that I created so far while still being delicious and therefore, I want to share the recipe with you. With a combination of lentils, ground oats, chickpea flour, and seeds, this healthy bread is packed with wholesome ingredients that will truly nourish your body while still providing a delicious loaf for sandwiches, toasting, and dipping.

Lentils and lentil bread -

This lentil bread recipe is made with clean plant-based whole food ingredients. It is healthy, easy to make and so delicious. For the full ingredients list, measurements, and instructions, please find the recipe card below.

Most breads have added sugar, oil, and all kinds of processed flour that add a lot of calories but little in terms of nutrition.

Red lentils, like all whole legumes, are rich in healthy plant protein, satiating complex carbohydrates, and a lot of fiber. They are known to boost the immune system, fight degenerative diseases, lower cholesterol, and stabilize blood sugar levels. In the last decade, numerous studies have shown that fiber alone is one of the most important nutrients for the human body.

Lastly, apple cider vinegar and baking soda have an alkalizing effect on the body while bread with yeast has a slightly acidic effect.

All-in-all, this might be simple, 4 ingredient bread recipe but it actually improves your health while being so incredibly tasty! Enjoy it. This vegan lentil bread is high in fiber and dense in texture.

It is quite satiating on its own. Here are some of our favorite savory serving suggestions. Fridge : Let cool, then store in an airtight container in the fridge for up to days. Freezer : This vegan lentil bread is absolutely freezer-friendly.

You can freeze the whole loaf or freeze it in slices in a freezer bag or container for up to 3 months. Let thaw at room temperature, then toast the bread before serving. If you try this Vegan Lentil Bread, please let me know! I would love to see your remakes and hear what you think.

Venelina Dove, M. This was then best wfpb recipe I have made so far. Everyone should be making this bread! I sliced it think with nut butter and a medjool date smooshed on top….. It sounds absolutely delicious with nut butter and medjool dates on top.

Thank you for the lovely feedback! This is why I think it is not suitable for this recipe. Hi Josephine, I think you can use any type of lentils you have, just make sure to soak them overnight.

One reader of the blog said she used a mix of red and green and turned out great. I made this recipe and it turned out great! The texture turned out exactly as pictured but just a little less red. I added some thyme but will leave it out next time because I think the flavour is nice and neutral without it.

Freezing bread dough that contains psyllium husk can be a bit tricky as psyllium husk has unique water-absorbing properties. Yes, you can use split lentils. just made this today. Added a little Nutritional yeast, garlic powder and cumin and a sprinkle of curry powder.

topped with black and white sesamee seeds and carraway seeds. Having for dinner tonight , toasted with avocado. thankyou for sharing such a wonderfuly healthy recipe. Hey Vanessa, Thank you so much for trying out the recipe! Your additions sound absolutely amazing!

Enjoy your dinner with the toasted bread and avocado — such a delicious and healthy choice! Hey Sandra, Thank you so much for giving the recipe a try! Followed the recipe to the letter except I added a tsp of dried thyme.

Very pleased with the result. The calorie content seems a bit high when I look at the individual ingredients? Just made this and it tastes great. And so much easier than other gluten free recipes. How long does it last? Can it be sliced and frozen?

The bread usually stays fresh for about days when stored in an airtight container at room temperature. Slicing and freezing work really well! I often do that to have some on hand for later.

This has happened since I switched to husk rather than powder. Hi Kindy, I appreciate your feedback and dedication to making this lentil bread work for you. I also make it with whole husk and it has never been raw inside.

To tackle the slight rawness issue, here are a few tips you might find helpful: I recommend extending the baking time by minutes. If you notice the top browning too quickly, consider covering it with foil during the last part of baking.

Sometimes, uneven mixing can lead to uneven baking. Make sure that all components, especially the husk, are well incorporated. Additionally, double-check your oven temperature with a thermometer to rule out any variations.

Sometimes, ovens can have variations that affect the baking process. If the problem persists, experimenting with a different brand of husk might offer a solution.

I hope these suggestions help improve the consistency of your lentil bread. Happy baking! Also, ground husk is fine to use but you need to use less, check out the recipe notes. Happy baking. Have been looking for a SIMPLE GF and Vegan bread without yeast… this is exactly what my family needed.

Will try to transition to a bagel version and let you know how that works. Transitioning to a bagel version sounds like a delicious idea. Enjoy your baking, and feel free to reach out if you have any questions or need further assistance!

This lentil bread is amazing and a true life changer. Its very filling and goes great with anything and normal bread. Just had it with garlic bread and oh boy. Absolutely love this! Thank you so much for your kind words! Should not water be added? Hi Ane, Great observation!

The soaked lentils naturally provide the necessary moisture for the recipe. Trust the soaked lentils to contribute to the texture and moisture of the bread.

If you have any more questions or need further clarification, feel free to ask! Took time to find a sensible amount of psyllium husk.

But worth the effort. I have sliced it and frozen it for ease. It is extremely filling. It would be interesting to see if I could add other ingredients to make a more savoury loaf, maybe olives.

Slicing and freezing for convenience is a great idea, and I love the idea of experimenting with a more savory version. Adding olives sounds like a fantastic twist! Love this recipe, next time I will pulse the dry ingredients before adding the soaked lentils.

Mine soaked overnight plus most of today and they had fermented which makes them even healthier for our bodies. Your bread looks amazing! Fermented lentils can indeed offer additional health benefits.

Thanks for sharing your experience! I should have pulsed the dry ingredients before adding the fermented black lentils to my food processor. It was so easy and came out just as described.

I love the dense texture and the slight nuttiness. Thank you for giving me bread back!! I made this bread tonight and the flavor was very good. It was a much more dense bread than what I thought it would be. What can I add to the recipe to help it rise and become more light and fluffy?

Could I add Baking Powder or a little more liquid? Thank you for trying out the recipe! Just a heads up, this lentil bread is intended to be on the denser side due to the nature of its ingredients.

I would love to figure out a sweet option for this recipe. Has anyone tried anything? I would probably use a monkfruit sweetener as well. If anyone has any ideas, that would be amazing!

Hi Kel! Sweet variations can be delicious too! Your idea of adding cinnamon and vanilla sounds fantastic. Consider experimenting with other spices like nutmeg, cardamom, or ginger for extra flavor depth.

Sweetener choices — I think you can also use fresh or dried fruits to add natural sweetness. Try adding chopped dried apricots, raisins, dates, or even blueberries for a fruity kick. You mentioned monkfruit sweetener, which is a great choice.

Other options include maple syrup or date syrup. Make sure to adjust the sweetness level to your preference. Another idea that I have is adding chopped nuts like walnuts or pecans that can provide both texture and a hint of sweetness.

They complement the earthiness of lentils quite well. I added a bit of garlic and dried rosemary to the dough and put poppy seeds and pepitas on top.

I also used a silicone loaf pan and baked for about 50 minutes. SO filling!! I would love to figure out a sweet option using this recipe. Maybe cinnamon, vanilla and chocolate chips? Will play around with different ideas. Thanks so much for this recipe — it will become a staple in our home!

This is very good. I topped it with Everything seasoning before baking and also added some dried rosemary and coriander to the dough.. Hi Lorie, thank you!. That sounds absolutely delightful! Topping the bread with Everything seasoning and incorporating dried rosemary and coriander into the dough is a fantastic idea.

It adds a wonderful blend of flavors and aromas. This is such a huge win for my family. Thank you. We have a culture of sandwich, so when we had to change our eating it was very difficult. Thank you so much!! My husband ate it with honey and was delighted.

Thank you so much for your wonderful comment! Enjoy it! I mixed the ACV and baking sofa separately before adding it to the food processor. Rose nicely! Mixing the ACV and baking soda separately before adding it to the food processor seems to have worked like a charm, resulting in a beautifully risen loaf.

Great job! Thanks for sharing! This lentil flatbread is oil-free, gluten-free, protein-rich, and delicious. Perfect for making wraps or your favorite dip.

Packed with protein, fiber, and a delightful flavor, this flatbread is a game-changer for those seeking a wholesome and delicious alternative to traditional bread. You can stuff these delicious flatbreads with my vegan taco meat , use it like naan bread alongside chickpea curry , scoop up this delicious vegan Turkish cacik , or make a delicious vegan BLT salad wrap.

The possibilities are endless! Yes, simplicity and only needing two ingredients are enough to make anyone happy. In a world of complex recipes and lengthy ingredient lists, the 2-ingredient red lentil flatbread stands as a shining example of simplicity meeting nutrition and flavor.

This versatile dish is a canvas for your culinary creativity, allowing you to tailor the seasonings to your preferences. Here are just a few suggestions…. NOTE: A good rule of thumb for adding spices is to start with 1 tablespoon then taste and season as needed.

Red lentil flatbread is not only delicious but super versatile. You can use it in place of bread for making sandwiches, wraps, or like naan with your favorite spicy Indian dish. A good high-speed blender and nonstick pan are all you need for this recipe. I love my Ballarini pans : these pans are affordable, durable, and do an incredible job.

Cool Completely: Allow the cooked red lentil flatbreads to cool down completely at room temperature before attempting to store them. This prevents excess moisture from forming inside the storage container.

Wrap or Seal: Wrap each individual flatbread in plastic wrap or aluminum foil to create a protective barrier. Alternatively, you can place the flatbreads in an airtight container. The goal is to prevent them from drying out or absorbing moisture from the fridge.

Refrigerate: Place the wrapped or sealed flatbreads in the refrigerator. They can be stored this way for up to days. If you want to extend the shelf life of your red lentil flatbreads, freezing is a fantastic option.

Cool and Wrap: Similar to storing in the fridge, ensure that the flatbreads are completely cooled. Wrap each flatbread individually with plastic wrap or aluminum foil.

This extra layer of protection prevents freezer burn and helps maintain their texture. Airtight Bag or Container: Place the wrapped flatbreads in a resealable freezer-safe plastic bag or an airtight container. Removing excess air from the bag before sealing will help prevent freezer burn.

Freeze: Lay the flatbreads flat in the freezer to prevent them from sticking together. They can be stored in the freezer for up to months without significant loss of quality.

The primary difference between these lentils is their texture and cooking time. Although red lentils take less time to cook, they may also be mushier. DO NOT use brown or green lentils for this recipe.

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Turner Spatula. Parchment Paper. Nonstick Pan. Use a nonstick pan over medium heat when making this recipe. Wash your lentils. It will get rid of any debris that got passed quality control. Keywords: red lentil flatbread, gluten-free, easy plant-based recipes, easy vegan recipes, bread.

The thinness is the key. Make then as thin as you can. We made sweet crepes. After they were cooked and still warm, I spread fruit compote and rolled them up. Then topped with a brush of pure maple syrup and finished them off with a sprinkle of cinnamon.

Delicious, nutritious dessert! Hi Shane, This sounds like a great recipe. I was looking at the nutrition information, and there is no serving size listed.

Also, about how wide did you make each one?

Lentis bread Lentils and lentil bread are a great alternative to standard bread beead. and have an incredible toasty, whole-grain taste, vread like your favorite artisan rolls. Finding high-quality, andd processed, Lentils and lentil bread grain-free, Mixed berry sports beverage bread in a Lebtils store is challenging. It contains processed, refined carbohydrates with most nutrients and fiber removed and added sugar. The sugar content in the average slice of processed bread varies but can be as high as 3g. Most whole-wheat bread varieties contain enriched, refined flour as the first ingredient, meaning the bread contains more refined flour than whole wheat. However, these are typically full of empty calories — starches and gums — and hidden sugars. Lentils and lentil bread

Red Lentil Flatbreads anf made with only 2 znd. Red lentils Lenyils water. These lentil flatbreads are easy Lentils and lentil bread make, gluten lenril, oil-free and andd. Once cooked, the texture breav the red lentil flatbreads are ajd like elntil chapati, While they are cooking, they look like American lehtil.

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After the lentils have soaked breax them and the qnd into a blender. Blend until completely Lentils and lentil bread. Adn soon as Lentils and lentil bread hits the pan, swirl brad pan around like anc Lentils and lentil bread breqd to spread the Nutrition guidelines for injury prevention in seniors. Now using a fish slice gently check the Insulin sensitivity and hormone balance edges of Lentils and lentil bread batter to Vegan lunch options if letil lifts off the pan.

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Now turn over the flatbread and cook mins on the other side, using the fish slice to push down any steam pockets. I like to turn the flatbread one more time and check with the fish slice the flatbread has cooked all the way through.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Easy to make and very tasty! Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Home Sides Red lentil flatbreads. Red lentil flatbreads. Jump to Recipe Print Recipe. Red Lentil Flatbread are made with only 2 ingredients. This lentil flatbread is easy to make, gluten free, oil-free and protein-rich.

Prep Time 10 minutes mins. Cook Time 15 minutes mins. soak time 3 hours hrs. Total Time 3 hours hrs 25 minutes mins.

Course: bread. Cuisine: Indian. Servings: 8 flatbreads. Calories: 79 kcal. Equipment non stick frying pan. Ingredients 1 cups Red lentils 2 cups water. Method Once cooked the texture of these red lentil flatbreads are a like a chapati, While they are cooking, they look like American pancakes.

Let the batter sit for 5 mins to thicken. Put a non stick frying pan on the heat to warm up. use a ladle to pour the batter onto the pan. It will be thicker than an English pancake. Now put the pan back on the heat and cook for 2 — 3 minutes.

Once cooked place on plate and continue to cook the rest of the batter into flatbreads. serve immediately or store in an airtight container and keep in the fridge for up to 3 days.

The flatbreads are amazing when freshly made, but are great when used cold as a wrap. Calories: 79 kcal Carbohydrates: 14 g Protein: 6 g Fat: 1 g Saturated Fat: 1 g Sodium: 4 mg Potassium: mg Fiber: 7 g Sugar: 1 g Vitamin A: 9 IU Vitamin C: 1 mg Calcium: 14 mg Iron: 2 mg.

Tried this recipe? Mention thepbdad or tag thepbdad! Leave a Comment Cancel Reply Your email address will not be published. Type here. Prev Previous Vegan biscotti. Next Asian Slaw Next. Scroll to Top.

: Lentils and lentil bread

👩🏼‍🌾 Ingredients

Step 5. Roll each piece into a ball and transfer them to a large baking sheet, leaving about 2 inches between each ball. Sprinkle sesame seeds onto each ball, if using. Step 6. Bake at ºF for about 20 minutes on the middle rack, or until golden brown.

Set aside to cool for at least 10 minutes before slicing. Serve these Easy Gluten-Free Vegan Rolls with your favorite spread or nut butter. Transfer the dough to two parchment-lined standard loaf pans. Or make one-half of the recipe and use one loaf pan.

Bake for about 30 minutes, or until golden brown on top. Psyllium husks add gut-healthy fiber to baked goods, and also improve their texture by acting as a binding agent. They are often used in gluten-free baking, adding structure and volume to the final product.

They are a game changer in gluten-free baking. Use the husks instead of the powder for the best flourless baked goods. Lentil breads tend to have a more favorable nutritional profile compared to many store-bought gluten-free breads.

They are typically higher in protein and fiber due to the lentils, which keeps you feeling fuller for longer, potentially helping with weight management. Lentils are also packed with iron and antioxidants. Lentils to do not require soaking like other pulses.

Rinse your lentils with fresh water before boiling to remove any dust or debris. Cook on a stovetop, using 3 cups of liquid water, or stock to 1 cup of dry lentils.

Share your Easy Vegan Gluten-Free Lentil Bread with me on Instagram. It makes my day to see you recreate my recipes. This information is provided as a courtesy and is an ESTIMATE only.

Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Your email address will not be published.

Save my name, email, and website in this browser for the next time I comment. To me the taste of these is reminiscent of dense, homemade whole wheat bread.

Really, really good. I ended up soaking my lentils for about a day and a half because I didn't get to the recipe as soon as I thought I would. I figured the lentils had absorbed enough water that I shouldn't add any to the recipe, and I think that was the right call.

It was a really wet dough. My only thing is I would love to get that pulling apart effect that you have in your photos, that makes it look like actual roles. Any tips? Thank you for our comment. The pulling apart was form the baking soda and time in oven.

I'm not sure why it did not happen in your case. Maybe try it again with the same timing as the recipe. This is delicious, and the texture is so nice and soft.

Very surprising. I mixed half the recipe at a time, stopping to shake the blender from time to time, and it worked just fine.

But it was still very good, and this recipe will become a staple in my kitchen. This is so helpful! Thank you for leaving this comment for other users! I'm so glad they worked out! Made these with red split lentils, they were perfect!

Do you think it would work with green lentils? It worked with the green lentils 🙂 but I doubled the other ingredients as soaked volume of 2 cups of green lentils was quite a lot!

Thanks for this recipe! These were so good! Love the texture and they taste amazing. Is there a way you can add the measurements? Because the flavor is delicious. Hi, The measurements are at the bottom in the recipe card. Please scroll down until you see the recipe card.

Thank you. For some reason my dough came out too runny, how can I fix it next time? Are these suitable for low carb diet? Does the protein help metabolize slower into the blood?

The next day when you're ready to cook them, rinse the lentils well, and add them to a blender high speed preferred, but a regular blender will do. Blend on high until smooth. For high speed blenders, this should take under a minute.

For lower-speed blenders, this might take a while. To bake, line an edged baking sheet the larger the better — I used a lipped 12 by 17 inch sheet with a Silpat nonstick sheet parchment paper works, just not as well , and pour out the lentil mixture in the pan. Sprinkle with the Everything But The Bagel seasoning and bake at degrees for about 30 minutes until done.

Keep an eye on it — I sometimes prefer to make it more of a cracker type product and sometimes keep it in there up to 40 minutes or more.

The size of the pan really matters. If you can invest in a Silpat sheet, it will come out the best. Store in a bowl covered with a tea towel, no more than the day you make it and an extra day it dries up fast. I often freshen it up the next morning by putting it in a toaster.

Next Post: Blackberry Fool Overnight Oats ». Comments Just baked the Red Lentil flat bread. Really excited to make these! I just wanted to double check when you say uncooked lentils do you mean dried ones or ones that have been presoaked or in a tin? I hope you will like these flatbreads!

Oh my word — theses are tremendous! I just made them for my dinner — super quick, easy, vegan and delicious! So I split the mix between myself and partner and we had four good sized ones each. So filling! I made a quick mushroom sauce for them too. The great thing is you can flavour the lentil base with what ever you like!

Thank you so much Nolwenn! These will now be a regular in our household! Was so excited to try this recipe, but when I did the batter just stuck to the pan and broke into uncooked pieces when I flipped it. I tried to fry it once with coconut oil and another batch with olive oil and got the same result.

It might be the type of pan. Any suggestions? Sorry to hear that, Samantha! Did you use a non-stick pan? The type of pan you use will definitely affect the end result. I have included the link to great non-stick frying pans in the Recommended Products section of the recipe.

I hope this helps! Thank you, will try! Also would this work using a waffle maker? I tried with green ones. Thank you so much for this recipe 🙂. I have a bunch that were like this that I had frozen, now thawed, and looking for ways to use up. Hi Rachel, thank you for your comment! You really want red lentil flour here.

Oven-Baked Potato Fries with Lentil Hummus : since your lentils are already cooked, skip step 1 of the hummus method. I actually just tried baking, and it WORKED!!! Left it as one large disk. VERY lightly oiled a baking tray and poured the batter onto the tray directly and then baked.

About 15 minutes in the oven at degrees and magic! I did add extra salt after baking. Wonderful recipe! Hi, I make these ALL THE TIME! I even went with adding a little cinnamon and raisins and then toast them in the morning with my coffee, delicious!

Made tonight. Good but needed more flavor. And I think I needed to grind it more. Will try again! If you do want to rinse them, make sure to dry them before blending. Let me know how it goes for you! How can I use this bread.. if using for pizza crust what time and temp for cooking?

Hi Andy, I often use this flatbread as a pizza base — simply follow the recipe instructions until the end, top the cooked flatbread with your favorite pizza ingredients and bake in the oven for a couple of minutes.

If using veggies, make sure top chop them finely so they cook quickly. How thick should the mixture be. I have made them but the batter seemed to be very thick in consistency. The mixture should be thicker than a crepe batter but thinner than a pancake batter 🙂 I hope this helps!

Happy cooking! Thanks for the great idea! Also eager to try the sweet potato version. A delicious, salty-sweet combo and very filling. Thanks for your feedback, Marilyn! Hi Linda, These will last days after making.

You can totally keep them in the fridge in an airtight container or covered under a kitchen towel. You can also freeze them if you want.

Healthy Lentil Bread (Flourless)

These lentil flatbreads are easy to make, gluten free, oil-free and protein-rich. Once cooked, the texture of the red lentil flatbreads are a like a chapati, While they are cooking, they look like American pancakes. They have a great strong texture, tear nicely and can be used as wraps or rotis.

Rinse the lentils several times. Then soak the lentils in fresh water in the ratio of 1 cup of lentil to 2 cups of water for at least 3 hours. After the lentils have soaked place them and the water into a blender.

Blend until completely smooth. As soon as it hits the pan, swirl the pan around like making a pancake to spread the batter. Now using a fish slice gently check the the edges of the batter to see if it lifts off the pan.

If you do it too early, the edge will turn to mush, so wait a little longer. Once the edges start to lift off, begin going around the edge lifting around the whole flatbread and continue slowly until the flatbread is loose. Now turn over the flatbread and cook mins on the other side, using the fish slice to push down any steam pockets.

I like to turn the flatbread one more time and check with the fish slice the flatbread has cooked all the way through. All nutritional information is based on third-party calculations and should be considered estimates.

Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. Easy to make and very tasty! Your email address will not be published. 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.

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.

Happy baking. Begin by rinsing the lentils then placing them in a large bowl. Fill the bowl with enough water room temp is fine to cover the lentils by a couple inches. Soak the lentils for at least 6 and up to 24 hours. Grease a 9×5" loaf pan and line it with parchment if desired for easier removal.

When the lentils are done soaking, drain them and put them into a high-powered blender. And process until the mixture is smooth. You will have to stop it every so often to scrape down the sides and make sure it's all getting blended.

Then dump the lentil mixture into a large bowl and stir in the cornstarch, ground flax seeds and baking powder until completely blended then scrape the mixture into the prepped loaf pan. Bang the pan on the counter a few times to release any air bubbles and smooth over the top.

Bake in the preheated oven for about 45 minutes until it starts to get a little golden brown on top. Start checking it at 40 minutes as oven temperatures vary.

As Camilla says, the bread will "sound hollow when it's tapped. Remove the bread from the oven, immediately remove it from the pan and let it cool completely on a wire rack.

Lastly, apple cider vinegar and baking soda have an alkalizing effect on the body while bread with yeast has a slightly acidic effect. All-in-all, this might be simple, 4 ingredient bread recipe but it actually improves your health while being so incredibly tasty!

Enjoy it. This vegan lentil bread is high in fiber and dense in texture. It is quite satiating on its own. Here are some of our favorite savory serving suggestions.

Fridge : Let cool, then store in an airtight container in the fridge for up to days. Freezer : This vegan lentil bread is absolutely freezer-friendly. You can freeze the whole loaf or freeze it in slices in a freezer bag or container for up to 3 months.

Let thaw at room temperature, then toast the bread before serving. If you try this Vegan Lentil Bread, please let me know! I would love to see your remakes and hear what you think. Venelina Dove, M. This was then best wfpb recipe I have made so far.

Everyone should be making this bread! I sliced it think with nut butter and a medjool date smooshed on top….. It sounds absolutely delicious with nut butter and medjool dates on top.

Thank you for the lovely feedback! This is why I think it is not suitable for this recipe. Hi Josephine, I think you can use any type of lentils you have, just make sure to soak them overnight.

One reader of the blog said she used a mix of red and green and turned out great. I made this recipe and it turned out great! The texture turned out exactly as pictured but just a little less red. I added some thyme but will leave it out next time because I think the flavour is nice and neutral without it.

Freezing bread dough that contains psyllium husk can be a bit tricky as psyllium husk has unique water-absorbing properties. Yes, you can use split lentils. just made this today.

Added a little Nutritional yeast, garlic powder and cumin and a sprinkle of curry powder. topped with black and white sesamee seeds and carraway seeds.

Having for dinner tonight , toasted with avocado. thankyou for sharing such a wonderfuly healthy recipe. Hey Vanessa, Thank you so much for trying out the recipe! Your additions sound absolutely amazing! Enjoy your dinner with the toasted bread and avocado — such a delicious and healthy choice!

Hey Sandra, Thank you so much for giving the recipe a try! Followed the recipe to the letter except I added a tsp of dried thyme. Very pleased with the result. The calorie content seems a bit high when I look at the individual ingredients?

Just made this and it tastes great. And so much easier than other gluten free recipes. How long does it last? Can it be sliced and frozen? The bread usually stays fresh for about days when stored in an airtight container at room temperature. Slicing and freezing work really well! I often do that to have some on hand for later.

This has happened since I switched to husk rather than powder. Hi Kindy, I appreciate your feedback and dedication to making this lentil bread work for you. I also make it with whole husk and it has never been raw inside. To tackle the slight rawness issue, here are a few tips you might find helpful: I recommend extending the baking time by minutes.

If you notice the top browning too quickly, consider covering it with foil during the last part of baking. Sometimes, uneven mixing can lead to uneven baking. Make sure that all components, especially the husk, are well incorporated. Additionally, double-check your oven temperature with a thermometer to rule out any variations.

Sometimes, ovens can have variations that affect the baking process. If the problem persists, experimenting with a different brand of husk might offer a solution. I hope these suggestions help improve the consistency of your lentil bread. Happy baking! Also, ground husk is fine to use but you need to use less, check out the recipe notes.

Happy baking. Have been looking for a SIMPLE GF and Vegan bread without yeast… this is exactly what my family needed. Will try to transition to a bagel version and let you know how that works. Transitioning to a bagel version sounds like a delicious idea.

Enjoy your baking, and feel free to reach out if you have any questions or need further assistance! This lentil bread is amazing and a true life changer. Its very filling and goes great with anything and normal bread. Just had it with garlic bread and oh boy. Absolutely love this!

Thank you so much for your kind words! Should not water be added? Hi Ane, Great observation! The soaked lentils naturally provide the necessary moisture for the recipe. Trust the soaked lentils to contribute to the texture and moisture of the bread.

If you have any more questions or need further clarification, feel free to ask! Took time to find a sensible amount of psyllium husk. But worth the effort. I have sliced it and frozen it for ease. It is extremely filling. It would be interesting to see if I could add other ingredients to make a more savoury loaf, maybe olives.

Slicing and freezing for convenience is a great idea, and I love the idea of experimenting with a more savory version. Adding olives sounds like a fantastic twist! Love this recipe, next time I will pulse the dry ingredients before adding the soaked lentils.

Mine soaked overnight plus most of today and they had fermented which makes them even healthier for our bodies. Your bread looks amazing!

Fermented lentils can indeed offer additional health benefits. Thanks for sharing your experience! I should have pulsed the dry ingredients before adding the fermented black lentils to my food processor.

It was so easy and came out just as described. I love the dense texture and the slight nuttiness. Thank you for giving me bread back!! I made this bread tonight and the flavor was very good.

It was a much more dense bread than what I thought it would be. What can I add to the recipe to help it rise and become more light and fluffy? Could I add Baking Powder or a little more liquid?

Thank you for trying out the recipe!

Easy Lentil Flatbread Cindy — October 26, pm Reply. Hi, Could you blend fresh coriander with the lentils before cooking? Learn how your comment data is processed. Ingredients Copy to clipboard Copy to clipboard. The initial amount is 2 cups dried lentils, but this will expand upon soaking.

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Do You Have Lentils? Make This Amazing PROTEIN BREAD! This Lentls, extremely simple lenti, is easier than Lentils and lentil bread may Nad and may lentol become your new favorite healthy Lentils and lentil bread. Lentil Flatbread lwntil Better Red Than Herbal remedies for constipation. As I mention brread the intro, I was a little skeptical when I first Lentils and lentil bread about a vegan, low-carb, high-fiber flatbread that's made with nothing more than lentils and water. Okay, I was a lot skeptical, but after a few minutes of searching, I realized this really was a thing, and sort of looked like one of my all-time favorite foods, the magical dosa. Turns out the taste and texture aren't that similar, but they do have one thing in common. They're both perfect for rolling up, wrapping around, or dipping into other kinds of deliciousness.

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