Name: Vegan Lentil Bread (gluten-free)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 cups red lentils (dry, soaked for at least 2 hours or overnight and well drained); ½ cup whole psyllium husk (heaping or 1.2 oz *); 1 tsp baking soda; 1 tsp Himalayan salt; 2 tbsp apple cider vinegar

Vegan Lentil Bread (gluten-free)

As an Amazon Associate, I earn from qualifying purchases.

Venelina Dove M.D.

Print Recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings 12 slices

Take Your Cooking to the Next Level! Get step-by-step instructions with photos, ingredient shots for faster shopping, and full nutritional info with our app! Learn more

Ingredients

2 cups (340 g) red lentils dry, soaked for at least 2 hours or overnight and well drained
½ cup (35 g) whole psyllium husk heaping or 1.2 oz *
1 tsp baking soda
1 tsp Himalayan salt
2 tbsp apple cider vinegar

Make Recipes Fit Your NeedsAdjust serving sizes, and keep your screen from going dark while you cook with “Cook Mode.” Discover the app.

Instructions

Soak the lentils for at least 2 hours or overnight in a large bowl with plenty of water. Then, rinse and drain them well.
Preheat the oven to 350°F (180°C) and line a baking pan with parchment paper. Mine loaf pan is wider on top and measures about 20 x 9 cm/8" x 3.5" at the bottom and 23 x 12 cm/9" x 5" on the top.
Place all ingredients for the lentil bread in a food processor. Blend for several minutes until everything is well mixed and sticks together. You may need to scrape down the sides from time to time.
Put the bread dough in a large bowl. Slightly press it between your hands until a well combined dough is formed. You can dip your hands in water if it is too sticky.
After that, shape the dough into a loaf and place it in the baking pan. Sprinkle some sesame seeds on top.
Bake for about 45 mins. Let the bread cool slightly before slicing it. Enjoy!

Simplify Your ShoppingEasily create custom shopping lists from 200+healthy WFPB recipes in just a few taps. Say goodbye to forgotten ingredients! Learn more.

Notes

½ cup (35 g) whole psyllium husk equals about ¼ cup psyllium husk powder. I recommend you to use a kitchen scale for best resutls.
Psyllium husk is basically soluble fiber and is very important for this recipe. You cannot substitute it for any other ingredient. It binds the gluten-free lentil bread and holds it together.
The total time doesn't include soaking time.

Want More Details?

For a more detailed version of this recipe, visit our full ad-supported site wellnessdove.com.