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

Making It Step by Step:

Step 1: Prepare the Lentils

1. Rinse the raw lentils under cold water until the water runs clear.
2. Place the lentils in a bowl and cover with water. Let them soak for at least 2 hours, or overnight for best results. This will soften the lentils and make them easier to blend.
3. Drain the lentils and add them to a food processor or blender. Blend until smooth and creamy, adding 60 ml (1/4 cup) of water to help with blending.

Step 2: Mix the Dry Ingredients

1. In a separate bowl, combine the psyllium husk (or ground chia/flax seeds), cacao powder, flaxseed flour, sugar, cumin seeds, and a pinch of salt.
2. Stir well to ensure that all the ingredients are evenly distributed.

Step 3: Combine the Wet and Dry Ingredients

1. Add the blended lentil mixture to the dry ingredients.
2. Stir in the lemon juice and baking soda (or baking powder) and mix well until you have a thick, dough-like consistency.

Step 4: Shape and Bake the Bread

1. Preheat your oven to 180°C (350°F).
2. Line a loaf pan with parchment paper or grease it lightly with oil.
3. Pour the dough into the prepared pan and smooth the top with a spatula.
4. Bake the bread for 35-40 minutes, or until the top is firm and a toothpick inserted into the center comes out clean.
5. Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 5: Prepare the Marinated Tomatoes

1. In a small bowl, whisk together the lemon juice, soy sauce, oil, minced garlic, and chopped onion.
2. Add salt and black pepper to taste.
3. Slice the tomatoes and place them in a shallow dish. Pour the marinade over the tomatoes, making sure each slice is well-coated.
4. Sprinkle chopped fresh basil over the top.
5. Allow the tomatoes to marinate for at least 10 minutes before serving to let the flavors meld together.

Step 6: Serve

1. Slice the lentil bread and serve with the marinated tomatoes on top.
2. You can garnish with extra fresh basil or a sprinkle of coarse salt for added flavor.

Cooking Tips:

• Soaking the lentils: Soaking the lentils overnight will not only make them easier to blend but will also improve the texture of the bread.
• Substitutes for psyllium husk: If you don’t have psyllium husk, ground chia or flax seeds are excellent alternatives. They act as binders and help create the perfect texture for the bread.
• Marinated tomatoes: If you’re short on time, you can marinate the tomatoes for a minimum of 10 minutes, but for a stronger flavor, allow them to sit in the marinade for up to an hour.
• Flavors and spices: Feel free to experiment with other spices or herbs in the bread. Coriander seeds, fennel, or thyme can add a different dimension to the flavor profile.

Storage:

• Lentil Bread: Store the lentil bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze it for longer storage. To reheat, toast slices in the oven or in a skillet for a crispy texture.
• Marinated Tomatoes: Store leftover marinated tomatoes in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop as they sit, so they’ll taste even better the next day!

Nutritional Facts (per serving):

• Calories: 150-180 kcal
• Protein: 6-8 g
• Fat: 6-8 g
• Carbohydrates: 18-20 g
• Fiber: 5-6 g
• Sugar: 2-3 g
• Sodium: 300 mg

FAQs:

1. Can I use other types of lentils?
   • Yes! Red, green, or brown lentils can be used, but keep in mind that cooking times may vary slightly. Red lentils tend to be softer, while green or brown lentils hold their shape better.
2. Is there a substitute for flaxseed flour?
   • You can use almond flour or any other seed flour if you prefer. The flaxseed flour helps add fiber and a slight nutty flavor, but other options will work similarly.
3. Can I make the bread without cacao powder?
   • Absolutely. The cacao powder adds a subtle richness to the bread, but it’s optional. You can omit it or replace it with other seasonings like smoked paprika or nutritional yeast for a savory variation.
4. Can I make the lentil bread vegan?
   • This recipe is already vegan-friendly as it uses plant-based ingredients. The combination of psyllium husk, flaxseeds, and lemon juice helps bind the dough together without eggs or dairy.
5. How do I serve the lentil bread?
   • Lentil bread can be served as a base for sandwiches, topped with avocado or hummus, or paired with marinated vegetables like the tomatoes in this recipe.

Conclusion:

Lentil bread is a wonderful gluten-free alternative to traditional bread, offering both nutrition and flavor in each bite. With the combination of lentils, flaxseed flour, and psyllium husk, this bread is packed with plant-based protein, fiber, and essential nutrients. The marinated tomatoes add a fresh and tangy contrast to the earthy flavor of the bread, making it a versatile dish perfect for any time of the day. Whether you’re looking for a light meal or a snack, this recipe is not only easy to make but also customizable to suit your personal preferences. Experiment with different herbs, spices, and toppings to make this dish truly your own! Enjoy your wholesome and satisfying homemade lentil bread with the refreshing marinated tomatoes, and don’t forget to share it with friends and family!