Ingredients
Only seven basic ingredients are needed for this simple lentil and quinoa bread.
- 1 cup dry red lentils, rinsed — Provide structure, a mild earthy flavor, and plant-based protein. Soaking softens them enough to blend into the bread batter.
- 1 cup uncooked quinoa, rinsed — Adds body, texture, and a subtly nutty flavor. Rinsing also helps remove quinoa’s naturally occurring surface coating, which can taste bitter.
- 1 cup water, plus more for soaking — Soaking water hydrates the lentils and quinoa, while 1 cup of fresh water helps create the proper batter consistency.
- 2 large eggs — Bind the ingredients together and help give the flourless loaf structure.
- 1 tablespoon olive oil — Adds moisture and a little richness.
- 1 teaspoon baking powder — Provides leavening and helps lighten the otherwise hearty batter.
- ½ teaspoon salt — Enhances the mild lentil and quinoa flavors.
Instructions
The hands-on preparation is easy, but don’t skip the soaking or cooling periods. Both are important for achieving the right texture.
Place the red lentils in a fine-mesh strainer and rinse thoroughly under cool running water.
Repeat with the quinoa, rinsing it especially well.
Quinoa naturally contains compounds called saponins on its outer surface, and thorough rinsing helps remove any lingering bitter or soapy flavor.
Transfer the rinsed lentils and quinoa to separate bowls.
Cover each generously with water.
Allow the red lentils to soak for at least 2 hours.
Allow the quinoa to soak for approximately 4 hours or overnight.
The soaking process hydrates and softens both ingredients so they can be blended into a thick bread batter.
Drain the soaked lentils and quinoa very well.
Allow as much excess soaking water as possible to drain away.
You don’t want to accidentally introduce a large amount of additional liquid into the batter.
Preheat the oven to 350°F (175°C).
Line a small loaf pan with parchment paper and lightly grease the exposed sides.
Leaving some parchment extending above the edges of the pan can make lifting the finished loaf out much easier.
Add the soaked and thoroughly drained red lentils and quinoa to a high-speed blender.
Add 1 cup fresh water, 2 eggs, olive oil, baking powder, and salt.
Blend until you have a thick, mostly smooth batter.
Stop the blender and scrape down the sides as necessary to ensure everything is evenly incorporated.
Pour the batter into the prepared loaf pan.
Use a spatula to spread it evenly and smooth the surface.
Gently tapping the pan against the countertop can help settle the thick batter.
Transfer the loaf to the preheated oven and bake for 45–55 minutes.
The bread is ready when the center feels firm and a toothpick inserted into the middle comes out clean.
If necessary, give it a few additional minutes rather than removing it while the center is still wet.
Remove the bread from the oven and allow it to cool in the pan for approximately 10–15 minutes.
This initial cooling period gives the loaf time to firm up before it’s removed.
Carefully transfer the bread to a wire cooling rack.
Allow it to cool completely before slicing.
This is especially important for flourless lentil and quinoa bread because its interior continues setting as it cools.
Once completely cooled, use a sharp serrated knife to cut the loaf into approximately 10 slices.
Enjoy as-is or toast the slices before adding your favorite toppings.