Gluten-Free Lentil Bread Recipe

Table of Contents

Soak the Lentils: Place the lentils in a bowl and cover with water. Let them sit for at least 1 hour to soften. This helps to make them easier to blend and improves the texture of the bread.
Rinse and Drain: After soaking, rinse the lentils thoroughly under cold water and drain well.

Combine Ingredients: In a mixing bowl, add the drained lentils, eggs, yogurt, salt, dried garlic, and olive oil. Use an immersion blender to blend the ingredients into a smooth batter. Alternatively, you can use a regular blender or food processor.
Add Parmesan and Parsley: Stir in the grated Parmesan cheese and chopped parsley. Mix until evenly combined.
Incorporate Baking Powder: Add the baking powder and gently fold it into the batter until just combined. This will help the bread to rise and become fluffy during baking.

Grease the Pan: Lightly grease a loaf pan with vegetable oil to prevent the bread from sticking. You can use a brush or paper towel to spread the oil evenly.

Pour the Batter: Pour the prepared lentil batter into the greased loaf pan, spreading it out evenly with a spatula.
Sprinkle with Sesame Seeds: Sprinkle sesame seeds generously over the top of the batter. This adds a delightful crunch and visual appeal to the finished bread.

Preheat the Oven: Preheat your oven to 180°C (350°F).
Bake: Place the loaf pan in the preheated oven and bake for 40-45 minutes, or until the bread is golden brown on top and a toothpick inserted into the center comes out clean.

Cool the Bread: Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and Enjoy: Slice the cooled lentil bread and serve as desired. It’s perfect for sandwiches, as a side, or simply enjoyed on its own.

Variations: Add your favorite herbs, such as thyme or rosemary, for extra flavor. You can also include seeds like sunflower or flax for additional texture.
Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well; just slice and wrap in plastic wrap before freezing.
Serving Suggestions: This bread pairs well with soups, salads, or as a healthy base for open-faced sandwiches.