1\/2 cup water (more as needed)<\/p>\n
2 tbsp olive oil or coconut oil (optional)<\/p>\n
1 cup dried lentils (red or green)<\/p>\n
1 tbsp apple cider vinegar (for fluffier bread)<\/p>\n
1\/2 tsp baking soda<\/p>\n
1\/2 tsp salt (or to taste)<\/p>\n
1 tsp herbs and spices (optional, e.g., thyme, rosemary, cumin)<\/p>\n
1 tbsp chia seeds or flaxseeds (optional, for added fiber)<\/p>\n
Soak the Lentils:<\/p>\n
Rinse the lentils and soak them in water for 3-4 hours or overnight. This softens them and makes them easier to blend.<\/p>\n
Preheat Oven:<\/p>\n
Preheat your oven to 350\u00b0F (175\u00b0C).<\/p>\n
Blend Lentils:<\/p>\n
Drain the soaked lentils and add them to a blender or food processor.<\/p>\n
Add 1\/2 cup of water, olive oil, and apple cider vinegar (if using) and blend until smooth. If the mixture is too thick, add small amounts of water until it becomes a thick batter consistency.<\/p>\n
Add Baking Soda & Salt:<\/p>\n
Add baking soda, salt, and any herbs or spices you like to the lentil batter. Blend again until everything is well incorporated.<\/p>\n
Add Seeds (Optional):<\/p>\n
Mix in chia seeds or flaxseeds by hand for added texture and nutrition.<\/p>\n
Prepare Baking Pan:<\/p>\n
Grease a small loaf pan or line it with parchment paper.<\/p>\n
Bake:<\/p>\n
Pour the batter into the loaf pan and smooth the top.<\/p>\n
Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.<\/p>\n
Cool & Serve:<\/p>\n
Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.<\/p>\n
Tips:<\/p>\n
You can store the bread in the fridge for up to a week or freeze it for longer storage.<\/p>\n
Serve with avocado, hummus, or use it for sandwiches!<\/p>\n
Enjoy!<\/strong><\/p>\n\n