Description
A small flourless loaf made with soaked red lentils, eggs, and baking powder.
Yield: 1 small loaf, 8 slices
Pan: Approximately 8 × 4 inches
Prep: 10–15 minutes
Soak: 6–8 hours refrigerated or overnight
Bake: 40–55 minutes
Cooling: About 1–1¼ hours including pan rest
Oven: 350°F
Ingredients
Scale
- 1 cup dry split red lentils
- 3 large eggs
- 1½ teaspoons baking powder
Water is used for rinsing and soaking, then discarded. Optional salt is a fourth ingredient.
Instructions
- Sort and rinse lentils. Cover generously with cold water and refrigerate 6–8 hours or overnight until softened.
- Drain, rinse again, and drain thoroughly for several minutes. Do not add the soaking water to the batter.
- Heat oven to 350°F. Line an approximately 8 × 4-inch pan with parchment.
- Blend drained lentils and eggs until very smooth, stopping to scrape safely. Add baking powder and blend briefly to distribute.
- Scrape into the pan and smooth. Bake 40–55 minutes, or longer as needed, until the center is set and a toothpick has no wet batter. Tent if the top browns early.
- Rest in the pan 10–15 minutes. Lift to a rack and cool completely, about another hour, before slicing.
- Cut into 8 slices and toast if desired. Refrigerate promptly after cooling.
Storage: Refrigerate airtight up to 4 days. Freeze slices up to 2 months for best quality. Avoid extended room-temperature storage.
Estimated nutrition: About 100–120 calories and 7–9 grams protein per slice before toppings; ingredients and portions vary.
Development note: Suggested formula, not kitchen-tested. Expect a compact, moist loaf rather than airy wheat sandwich bread.