This Lentil Bread with a Twist is not just a bread; it’s a journey through flavors and traditions, inspired by the wisdom of generations past. My grandmother’s secret to a long, healthy life was embedded in the simplicity and nutritional richness of lentils, transformed into this hearty loaf. Each slice is dense yet moist, with the subtle spices of turmeric and coriander weaving through, creating a warm, inviting aroma that fills the kitchen. The addition of sunflower and sesame seeds introduces a delightful crunch, contrasting beautifully with the bread’s soft interior.
The accompanying cucumber dill sauce is a refreshing counterpart to the earthy bread, its coolness and tang enhancing the bread’s deep flavors. This dish is a testament to the power of wholesome ingredients and the magic that happens when they come together. It’s perfect for those seeking to nourish their bodies and souls with food that’s both simple and profoundly satisfying. Whether enjoyed as a hearty breakfast, a fulfilling snack, or a side to your favorite salad, this Lentil Bread with a Twist promises a taste of longevity and health with every bite.
Full Recipe:
Ingredients:
- 250 grams of lentils
- 700ml of water (plus an additional 100ml)
- 30ml olive oil
- 2 tablespoons rice flour (plus more if needed)
- 1 teaspoon turmeric
- 1 tablespoon ground coriander
- 5 grams of baking powder
- 2 tablespoons of psyllium
- Salt, to taste
- 1 tablespoon lemon juice
- Vegetable oil, for greasing
- A handful of sunflower seeds
- A handful of sesame seeds
For the sauce:
- 250g Greek yogurt
- 1 cucumber, finely chopped
- A few sprigs of dill, chopped
- Salt, to taste
- 1 teaspoon of dry garlic
Directions:
- Mix the lentils with 700ml of water and let them soak for 8 hours. The grains will swell during this time.
- Drain the excess water and add 100ml of fresh water to the lentils.
- Use a blender to grind the lentils into a paste, adding the olive oil during the process.
- In a separate bowl, mix the rice flour, turmeric, ground coriander, baking powder, and psyllium.
- Add the dry ingredients to the lentil paste and season with salt. Mix well.
- If the batter is too runny, add an additional tablespoon of rice flour.
- Stir in the lemon juice.
- Grease a bread pan with vegetable oil and pour the batter into the pan. Sprinkle the top with sunflower seeds and sesame seeds.
- Bake in a preheated oven at 200°C for 60 minutes.
- While the bread is cooling, prepare the sauce by mixing Greek yogurt, chopped cucumber, dill, salt, and dry garlic in a bowl.
Prep Time: 8 hours 20 minutes | Cooking Time: 60 minutes | Total Time: 9 hours 20 minutes
Kcal: 320 kcal | Servings: 8 servings
