Lentil Bread


1 ½ cups dried brown or green lentils (rinsed)
½ cup + 2 tablespoons water
1 tablespoon olive oil
1 teaspoon kosher salt
½ cup cornstarch
4 teaspoons ground flaxseed (not whole flaxseed)
2 ¾ teaspoons baking powder


Soak the lentils: In a large bowl, combine the rinsed lentils with enough water to cover them by a few inches. Soak for at least 6 hours, or up to 24 hours.

Preheat the oven: While the lentils soak, preheat your oven to 400°F (200°C). Grease a loaf pan or line it with parchment paper for easier removal.

Drain and blend: Drain the soaked lentils and transfer them to a blender or food processor. Add the olive oil, water, and salt. Blend until you get a smooth and slightly thick batter.

Dry ingredients: In a separate bowl, whisk together the cornstarch, ground flaxseed, and baking powder.

Combine and shape: Add the dry ingredients to the lentil mixture and pulse a few times until just combined. Don’t overmix. Pour the batter into the prepared loaf pan.

Bake: Bake the lentil bread for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and enjoy: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your warm lentil bread or store it at room temperature for up to 3 days.


You can experiment with adding chopped fresh herbs like rosemary or thyme to the batter for extra flavor.
For a crispy crust, brush the top of the bread with olive oil before baking.
This lentil bread can also be made into individual rolls. Simply divide the batter evenly between muffin tins and bake for 25-30 minutes.
To reheat leftover lentil bread, wrap it in aluminum foil and warm it in a preheated oven at 350°F (175°C) for 10-15 minutes.
Enjoy this nutritious and flavorful lentil bread!

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