Description
Prep time: 10 minutes, plus 3 to 4 hours soaking Cook time: 40 to 50 minutes Cooling time: 10 to 15 minutes in the pan, then until completely cool Servings: About 8 slices Course: Breakfast, snack, side Cuisine: Healthy, savory
Ingredients
Scale
- 1 cup (190 g) dry red lentils
- 2 large eggs
- 1/2 cup (120 g) plain Greek yogurt
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon paprika (optional)
- 1 tablespoon olive oil
- 2 tablespoons sesame seeds (optional)
Instructions
- Rinse the red lentils thoroughly under cold running water.
- Place the lentils in a bowl and cover with plenty of water. Soak for 3 to 4 hours, then drain very well.
- Preheat the oven to 350°F (175°C). Line a small loaf pan with parchment paper.
- Add the drained lentils, eggs and Greek yogurt to a blender. Blend until a smooth, thick batter forms.
- Add the baking powder, salt, optional garlic powder, paprika and olive oil. Blend briefly to combine.
- Pour the batter into the prepared loaf pan and sprinkle sesame seeds on top if desired.
- Bake for 40 to 50 minutes, until the center is completely set and a toothpick inserted into the middle comes out without wet batter.
- Let the loaf rest in the pan for 10 to 15 minutes, then transfer it to a wire rack.
- Cool completely before slicing to help the bread firm up.