Indulge in the savory goodness of this incredible red lentil bread or cake, a perfect addition to any vegetarian, gluten-free, or grain-free diet. Red lentils, known for their high protein and fiber content, form the base of this delicious and nutritious bread. This recipe offers a flavorful and wholesome option that pairs well with a variety of dishes, whether it’s soups, stews, salads, or your favorite plant-based spreads.

Red lentils are a nutritional powerhouse, packed with protein, fiber, and essential nutrients. They are particularly rich in iron and folate, making them an excellent choice for boosting energy levels and supporting a healthy metabolism. Additionally, lentils are known to promote heart health, aid digestion, and help in managing blood sugar levels. Incorporating red lentils into your diet is a simple and delicious way to enhance your overall well-being.

This versatile bread is easy to make and can be customized with your preferred vegetables and seasonings. Whether you’re vegan, gluten-free, or just looking to incorporate more plant-based options into your meals, this red lentil bread/cake is a must-try!

Ingredients

• 1 ½ cup red lentils (285 g)
• 1 cup coconut cream (or any other plant-based cream or milk of your choice)
• 3 tbsp. olive oil
• 150 g shredded carrot (or any veggies of your choice)
• 100 g chopped orange, green, or red pepper
• 30 g (or 2 units) chopped green onion
• 25 g sun-dried tomato
• 6 or 7 fresh thyme stems
• ½ tbsp. baking powder
• 1 tsp. salt
• Black pepper (optional)
• 1 tsp. sesame seeds or other seeds of your choice for garnish (optional)

Directions

1. Soak red lentils for at least 4 hours or overnight in the fridge.
2. Wash and strain the soaked lentils extremely well.
3. Transfer the lentils to a blender and add coconut cream or milk. Blend until smooth and creamy, then transfer to a mixing bowl.
4. Thinly shred carrots, cabbage, onion, and red pepper. Dice the sun-dried tomato.
5. Add shredded vegetables, chopped sun-dried tomato, and thyme leaves to the lentil mixture.
6. Pour in olive oil and season with salt, black pepper, and baking powder.
7. Mix all the ingredients until well combined.
8. Preheat the oven to 365°F (185°C).
9. Line a loaf pan with parchment paper.
10. Pour the lentil mixture into the loaf pan, spreading it evenly.
11. Sprinkle sesame seeds or seeds of your choice on top for garnish.
12. Bake for 1 hour or until golden brown and fully cooked.
13. Transfer the bread to a cooling rack to cool completely.
14. Slice the lentil cake/bread into slices and serve.

Prep Time and Servings

• Makes: 8 Servings
• Soaking Time: 12 hours
• Prep Time: 30 minutes
• Baking Time: 1 hour

Nutritional Information (Per 1 Serving)

• Energy: 242 calories
• Protein: 10 g
• Fat: 11.47 g
• Carbohydrates: 27.62 g
• Fiber: 5.4 g

Storage and Recommendations

• Store your lentil cake/bread in an airtight container in the fridge for up to 1 week or up to 3 months in the freezer.
• This bread is vegan and gluten-free.
• Customize with your preferred vegetables and seasonings for variation.