Prepare the Lentils: Rinse the lentils thoroughly and then soak them in 700 ml of water for at least 8 hours, or overnight. After soaking, drain the lentils and rinse again.
Blend the Lentils: In a blender, combine the soaked lentils with 100 ml of clean water. Blend until smooth and creamy.
Mix the Dry Ingredients: In a large bowl, whisk together the rice flour, turmeric, ground coriander, baking powder, psyllium seeds, and oatmeal flour.
Combine Wet and Dry Ingredients: Add the blended lentils, olive oil, lemon juice, and salt to the dry ingredients. Stir well until a thick batter forms.
Prepare the Loaf Pan: Grease a loaf pan with vegetable oil.
Add Seeds and Bake: Pour the batter into the prepared loaf pan. Sprinkle the top with sunflower seeds and sesame seeds. Bake in a preheated oven at 180°C (350°F) for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Make the Yogurt Sauce: While the bread bakes, combine the Greek yogurt, chopped cucumber, chopped dill, and minced garlic in a bowl. Season with salt to taste.
Cool and Serve: Let the lentil bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy with the yogurt sauce.
More Information:
This recipe is naturally gluten-free.
Feel free to adjust the amount of spices (turmeric, coriander) to your preference.
If you don’t have psyllium seeds, you can substitute with 1 tablespoon of ground flaxseed meal mixed with 3 tablespoons of water and let it sit for 5 minutes to form a gel.
To make the bread nut-free, simply omit the sunflower seeds.
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