Today, I am truly satisfied with the result of this amazing recipe, Quick Flourless Red Lentil Bread. Among legumes, I personally prefer lentils, and if you also particularly appreciate them, try making these Lentil and Tuna Meatballs. I was on Instagram when I saw this video about lentil bread by a very talented nutrition coach Ilaria Moretti. I must say, I got to work right away, and at first, I was skeptical. Usually, this type of leavened bread ends up moist and hard, but I wanted to try anyway. Friends, the satisfaction of seeing this protein bread rise in the oven was immense. It’s ideal for those who can’t eat flour and want to increase their legume intake. It’s also perfect for those in a hurry and don’t want to wait long for leavening times. This bread can be made with all types of lentils, but with hulled red lentils, in my opinion, it’s better because it’s much more digestible.

Below is the recipe

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Difficulty: Very easy
Cost: Very economical
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

457.43 Kcal

calories per serving

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Energy 457.43 (Kcal)
Carbohydrates 64.35 (g) of which sugars 0.01 (g)
Proteins 24.93 (g)
Fat 12.78 (g) of which saturated 1.88 (g)of which unsaturated 2.62 (g)
Fibers 11.37 (g)
Sodium 976.93 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

14 oz red lentils
3 tbsp extra virgin olive oil
2 tsp coarse salt
2.5 tbsp sesame seeds
0.2 oz dry yeast

Tools

1 Loaf Pan
Food Processor hand blender

Steps

The first step is to thoroughly wash the lentils under running water the night before and soak them until morning.
In the morning, drain them thoroughly
Transfer to a bowl and add the extra virgin olive oil
Add the sesame seeds
the coarse salt, the yeast
Use an immersion blender to blend everything into a cream
Pour into the loaf pan
Add sesame seeds on top and bake in a preheated traditional oven at 356°F for 45 minutes