Description
Yield: One small loaf, approximately 10 slices
Hands-on prep: About 20 minutes
Soaking: 8–12 hours in the refrigerator
Baking: Approximately 60–75 minutes
Cooling: Approximately 75–105 minutes, without exceeding two hours at room temperature
Total: Roughly 11–15 1/2 hours including soaking and cooling
Status: Untested proposed formula
Ingredients
-
For the Loaf
- 1 1/2 cups dry whole green lentils, measured before soaking
- Water for soaking and rinsing
- 2 large eggs
- 1/3 cup plain Greek yogurt
- 2 tablespoons olive oil
- 2 to 4 tablespoons fresh water, only as needed for blending
- 2 teaspoons baking powder
- 3/4 teaspoon fine salt
- 1/2 teaspoon garlic powder, optional
- 1/2 teaspoon dried oregano or Italian herbs, optional
Optional Topping
- 1 tablespoon pumpkin seeds, sunflower seeds, or sesame seeds
Use an 8-by-4-inch metal loaf pan. The ingredient quantity is intended for one small loaf cut into about 10 slices. Pan dimensions, lentil hydration, and your blender will affect the first-bake result.
Instructions
- Sort and rinse 1 1/2 cups dry green lentils. Cover generously with water and refrigerate for 8–12 hours.
- Drain, rinse, and drain again for about 10 minutes.
- Heat the oven to 350°F and line an 8-by-4-inch metal loaf pan.
- Blend the lentils with 2 eggs, 1/3 cup Greek yogurt, 2 tablespoons olive oil, and 2 tablespoons fresh water. Add up to 2 more tablespoons water only if needed.
- Briefly blend in 2 teaspoons baking powder, 3/4 teaspoon fine salt, and optional garlic powder and herbs.
- Spread the thick batter in the pan, keeping it no more than about two-thirds full. Add optional seeds.
- Bake approximately 60–75 minutes, until the center is set and a skewer has no wet batter. Tent if browning too quickly.
- Rest in the pan 15 minutes, transfer to a rack, and cool fully before slicing. Refrigerate within two hours of baking.
Estimated nutrition: Approximately 140–170 calories and 8–10 grams protein per slice when divided into 10, excluding optional toppings. These are rough ingredient-based estimates, not a verified nutrition analysis. Lentil labels, yogurt, and slice size change the result.