Plant-Based Red Lentil Bread

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 3 10

Cook Time: 1

Servings:

Calories: 180kcal

Simplify your baking routine and try this game-changing red lentil bread. If you have been looking for a healthy and flourless alternative to store-bought loaves, then this plant-based vegan red lentil bread is the ultimate solution.

All you have to do is soak, blend, and bake. It is naturally gluten-free, vegan, and packed with plant-based protein. This makes it the perfect staple for sandwiches or morning toast. You will not believe how a simple legume transforms into such a fluffy and versatile loaf without any yeast or kneading required.

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Equipment

Ingredients

1 pound red lentils (2 generous cups)rinsed, soaked in water for 3 hours
¼ cup psyllium husk 2 tbsp if using psyllium powder
2 tbsp nutritional yeast
1 tbsp apple cider vinegar
1 ½ tsp baking soda
1 tbsp tamari low sodium, or liquid aminos
½ cup water

Instructions

Preheat oven to 350°F
Drain the liquid off of the soaked lentils and pour them into a high speed blender or food processor.
Add remaining ingredients and blend slowly until it is mixed well, scraping down the sides of the blender or food processor if necessary.
Pour mixture into a silicone bread pan or parchment lined bread pan and smooth the top
Bake for 60 minutes.
Once finished baking let it sit in the bread pan for about 5 minutes before popping it out of the pan and let it cool completely on a cooling rack before slicing.
Store in an airtight container in the fridge for about a week.

Notes

This bread freezes very well. If you can't eat the entire loaf in a week, cut loaf in half, freeze one half and eat the other.

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Nutrition