This High-Protein Lentil Bread is an incredibly delicious and nutritious dish perfect for both vegans and non-vegans. Made with raw lentils, flaxseed, and cacao powder, this bread is rich in protein and fiber, making it an excellent choice for a healthy lunch or dinner. Paired with marinated tomatoes, it’s a wholesome, flavorful meal that’s surprisingly simple to prepare. Whether you’re vegan or just looking for a plant-based option, this recipe is sure to satisfy!
Preparation Time
- Prep time: 15 minutes
- Soaking time: 2 hours (or overnight)
- Cook time: 45 minutes
- Total time: 3 hours
Ingredients
For the Lentil Bread:
- 100 g (1/2 cup) raw lentils
- 60 ml (1/4 cup) water
- 10 g (2 tablespoons) psyllium husk (or ground chia seeds/flax seeds)
- 10 g (1 1/2 tablespoons) unsweetened cacao powder
- 10 g (1 tablespoon) flaxseed flour
- 1/4 teaspoon sugar
- 2 teaspoons cumin seeds
- Pinch of salt
- 1/2 teaspoon baking soda (or 1 1/2 teaspoons baking powder)
- 1 tablespoon lemon juice
For the Marinated Tomatoes:
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 2 tablespoons oil
- 1 garlic clove, minced
- 1 tablespoon chopped onion
- Fresh basil, chopped
- Salt and black pepper, to taste
- 3 tomatoes, sliced
Directions
Lentil Bread:
- Rinse 100 g raw lentils with water and soak in room temperature water for 2 hours (or overnight).
- Drain and rinse the soaked lentils, then transfer them to a bowl.
- Add 60 ml water and mash the lentils using a hand blender until smooth.
- Stir in 10 g psyllium husk, 10 g cacao powder, 10 g flaxseed flour, 1/4 teaspoon sugar, 2 teaspoons cumin seeds, and a pinch of salt. Mix well.
- Add 1/2 teaspoon baking soda and 1 tablespoon lemon juice. Mix thoroughly.
- Spray a baking dish with oil and line it with parchment paper.
- Transfer the lentil mixture onto the parchment-lined dish, spreading it evenly.
- Bake in a preheated oven at 360°F (180°C) for 45 minutes, or until the top is firm and the edges are golden brown.
Marinated Tomatoes:
- In a bowl, mix together 1 tablespoon lemon juice, 1 tablespoon soy sauce, 2 tablespoons oil, 1 minced garlic clove, 1 tablespoon chopped onion, and chopped fresh basil.
- Season with salt and black pepper to taste.
- Slice 3 tomatoes and add them to the marinade.
- Let the tomatoes marinate for 10 minutes.
Serving:
- Once the lentil bread has cooled slightly, cut it into slices and serve with the marinated tomatoes.
- You can also serve the lentil bread with hummus for extra flavor.
Serving Suggestions
- Pair the lentil bread with hummus for a creamy dip alongside the marinated tomatoes.
- Add a side of mixed greens for a complete meal.
- Serve it warm with a sprinkle of fresh herbs like parsley or cilantro.
Cooking Tips
- Soaking the lentils overnight ensures a smoother texture when blended.
- Use a hand blender or food processor to mash the lentils to the perfect consistency.
- If you don’t have psyllium husk, ground chia seeds or ground flax seeds are great substitutes.
Nutritional Benefits
- Lentils are high in plant-based protein and fiber, supporting digestive health and sustained energy.
- Flaxseed and psyllium husk add additional fiber and omega-3 fatty acids, promoting heart health.
- Cacao powder brings antioxidants, boosting overall wellness.
Dietary Information
- Vegan
- Gluten-free
- High in protein and fiber
- Dairy-free
Nutritional Facts (per serving, approx.)
- Calories: 180
- Carbohydrates: 20 g
- Protein: 8 g
- Fat: 8 g
- Fiber: 7 g
- Sugars: 2 g
Storage
- Store the lentil bread in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Freeze for up to 3 months; thaw before serving.
Why You’ll Love This Recipe
- It’s packed with protein and fiber, making it a healthy and satisfying meal.
- The combination of lentil bread and marinated tomatoes is fresh, light, and full of flavor.
- The recipe is vegan, gluten-free, and incredibly easy to make.
- It’s versatile—you can enjoy the lentil bread on its own, with hummus, or paired with your favorite vegetables.
Conclusion
This High-Protein Lentil Bread with Marinated Tomatoes is not only nutritious but also full of flavor and incredibly satisfying. Whether you’re looking for a vegan-friendly dish or simply want to try something new, this recipe is a great option. Easy to prepare and packed with plant-based protein, this lentil bread makes for a wholesome meal that you can enjoy for lunch, dinner, or as a snack. Serve it with hummus and marinated tomatoes, and you’ll have a dish that’s both delicious and nourishing!
Frequently Asked Questions
- Can I use a different type of lentil for this recipe?
Yes, you can use red or green lentils, but make sure to adjust soaking time accordingly. - Can I skip the soaking step?
Soaking the lentils is important for softening them and making them easier to blend, so it’s recommended not to skip this step. - What can I use if I don’t have psyllium husk?
Ground chia seeds or ground flax seeds are excellent substitutes for psyllium husk. - How do I store the lentil bread?
Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. It can also be frozen for up to 3 months. - Can I add other spices to the lentil bread?
Absolutely! You can add spices like paprika, garlic powder, or turmeric for added flavor. - Is there a way to make the bread crispier?
For a crispier crust, you can bake the lentil bread for an extra 5-10 minutes. - Can I use another flour instead of flaxseed flour?
You can substitute flaxseed flour with almond flour or chickpea flour for a slightly different texture. - Can I use lime juice instead of lemon juice?
Yes, lime juice works just as well as lemon juice in this recipe. - Can I make the marinated tomatoes ahead of time?
Yes, you can marinate the tomatoes a few hours in advance, just keep them refrigerated until ready to serve. - Can I freeze the lentil bread?
Yes, the lentil bread freezes well for up to 3 months. Just thaw it before serving.