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Vegan Lentil Bread

A flavorful and hearty loaf made with lentils, spices, and wholesome ingredients, perfect for those avoiding animal products or gluten.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 slices
Course: Bread, Main Course
Cuisine: Healthy, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked lentils (green or brown) If using dried lentils, rinse and cook according to package directions.
  • 1 cup whole wheat flour Can substitute with gluten-free flour if needed.
  • 1/2 cup rolled oats
  • 1/4 cup water
  • 2 tbsp ground flaxseed
  • 1 tbsp olive oil
  • 1 tsp baking powder
  • 1 tsp cumin
  • Salt and pepper to taste

Method
 

Preparation
  1. If you’re using dried lentils, rinse and cook them according to package directions to yield about 1 cup of cooked lentils.
  2. In a mixing bowl, combine the whole wheat flour, rolled oats, baking powder, cumin, ground flaxseed, salt, and pepper. Mix well.
  3. In another bowl, mash the cooked lentils, then add water and olive oil. Stir until combined.
  4. Gradually add the wet ingredients into the dry mixture. Stir gently until well incorporated.
  5. Transfer the dough onto a baking sheet lined with parchment paper, shaping it into a loaf.
  6. Preheat your oven to 350°F (175°C) and bake for about 30-35 minutes or until the crust is golden and firm to touch.
  7. Once baked, allow the bread to cool for a few minutes before slicing it. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for about 5 days or freeze slices for up to 3 months. To reheat, pop slices in the toaster or microwave wrapped in a paper towel.