Ingredients
With only three ingredients, each one plays a critical role in this recipe:
- 2 cups cooked red or green lentils, drained very well – The foundation of the bread. Red lentils create a softer, smoother loaf, while green or brown lentils give a heartier flavor and texture. Draining thoroughly is essential to avoid excess moisture in the final loaf.
- 4 large eggs – Provide structure, richness, and binding power, helping the loaf hold its shape and slice cleanly.
- 1½ teaspoons baking powder – The leavening agent that gives the bread lift, preventing it from turning out dense or flat.
Instructions
If using canned lentils, drain and rinse them thoroughly, then pat or drain well to remove as much excess moisture as possible. If cooking lentils from scratch, cook until tender, drain completely, and allow them to cool slightly before blending.
Add the cooked lentils and eggs to a blender or food processor. Blend for 1–2 minutes, scraping down the sides as needed, until the mixture is very smooth and creamy with no visible lentil pieces.
Add the baking powder to the blended mixture and blend for another 10–15 seconds, just until it’s evenly incorporated. Avoid overblending at this stage.
Preheat the oven to 375°F (190°C). Lightly grease an 8½ x 4½-inch loaf pan or line it with parchment paper for easy removal.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 40–50 minutes, or until the loaf is firm, lightly golden on top, and a toothpick inserted into the center comes out mostly clean.
Let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack. Allow it to cool completely before slicing so the center has a chance to fully set — this step is key to getting clean, sturdy slices.
- Prep Time: 10 minutes
- Cook Time: 40–50 minutes
Nutrition
- Serving Size: 8–10 slices