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1 ½ cups cooked lentils (red, green, or brown)
1 cup oat flour (or any gluten-free flour of choice)
2 large eggs
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cumin (optional, for extra flavor)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons chopped fresh herbs (like parsley, cilantro, or thyme)
1 tablespoon sesame seeds (optional, for topping)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper for easy removal.
Prepare the Lentils:
Cook the lentils if you haven’t done so already. You’ll need about ¾ cup of dried lentils to get 1 ½ cups cooked. Drain any excess water and set the lentils aside to cool slightly.
Sauté the Onion and Garlic:
Heat a tablespoon of olive oil in a small pan over medium heat.
Add the chopped onion and garlic, sautéing for 3-4 minutes until they soften and become fragrant.
Set aside to cool.
Make the Batter:
In a large mixing bowl, mash the cooked lentils with a fork or potato masher until they form a coarse paste. You don’t need it to be completely smooth—some texture is good for the bread.
Add the sautéed onion and garlic to the lentils, followed by the oat flour, eggs, baking powder, salt, cumin, and fresh herbs.
Stir everything together until a thick batter forms. If the batter feels too dry, add a tablespoon of water or olive oil to loosen it.
Transfer to the Pan:
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