Quick Description:
This hearty and wholesome lentil bread is packed with plant-based protein, fiber, and healthy fats. Blended from soaked lentils, yogurt, eggs, and savory herbs, it’s naturally gluten-free and flourless, making it perfect for clean eating, WW plans, and anyone looking for a nutrient-dense bread alternative.
Servings and Timing:
- Prep Time: 10 minutes (+ 1 hour soak time)
- Cook Time: 40–45 minutes
- Total Time: ~1 hour 55 minutes
- Servings: 8–10 slices
- WW SmartPoints: ~3–4 per slice (depends on cheese & yogurt brand)
Nutritional Info (Per Slice – Approximate):
- Calories: ~180
- Protein: 8g
- Fat: 10g
- Carbs: 12g
- Fiber: 3g
- Sugar: 2g
Ingredients List:
- 1 cup (180g) lentils (green or brown preferred)
- 2 large eggs
- ½ cup (100g) plain yogurt (low-fat or Greek works great)
- ¼ tsp salt
- ½ tsp garlic powder
- ¼ cup (30g) grated Parmesan cheese
- 1 tbsp chopped parsley
- 2 tsp baking powder (10g)
- 1½ tbsp olive oil (20ml)
- 1 tbsp sesame seeds (for topping)
- Vegetable oil for greasing pan
Instructions:
Step 1: Soak the Lentils
- Place lentils in a bowl and cover with water. Soak for 1 hour, then rinse and drain thoroughly.
Step 2: Blend the Base
- In a large bowl, combine the soaked lentils, eggs, and yogurt.
- Blend with a hand blender until smooth (or use a food processor).
Step 3: Add Flavor & Cheese
- Stir in salt, garlic powder, Parmesan cheese, and parsley until fully combined.
Step 4: Add Rising Agents & Oil
- Add baking powder and olive oil. Mix well but don’t over-stir.
Step 5: Prepare Your Pan
- Lightly grease a loaf pan or small baking dish with vegetable oil.
- Pour in the batter and smooth the top. Sprinkle sesame seeds.
Step 6: Bake It Up
- Preheat oven to 350°F (180°C).
- Bake for 40–45 minutes, until golden brown and a toothpick comes out clean.
Step 7: Cool & Slice
- Let the bread cool in the pan for 10 minutes, then slice and serve warm or at room temp.
Why This Recipe Works:
- Soaked Lentils: Easier to digest and blend smooth
- Cheesy & Herby: Parmesan and parsley add flavor without heavy calories
- Moist Texture: Yogurt + eggs = perfect softness
- High in Protein & Fiber: Keeps you full and energized
Flavor Tips & Customizations:
- Add Veggies: Try shredded zucchini, spinach, or bell pepper
- Spice It Up: Add chili flakes, paprika, or chopped jalapeños
- Cheese Swap: Use cheddar, pecorino, or a dairy-free cheese
- No Sesame Seeds? Use poppy seeds, sunflower seeds, or skip altogether
Serving Suggestions:
- Toast it! Top with avocado, hummus, or light cream cheese
- Pair with: Soups, stews, curries, or a salad
- Make a sandwich: Add roasted veggies or lean turkey
- Great for brunch with eggs and sautéed greens
Storage & Reheat Tips:
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Wrap individual slices and freeze for up to 1 month
- Reheat: Toast or warm in oven/toaster before serving
FAQs:
Q: Can I use red lentils?
A: Yes, though they cook faster and yield a softer texture.
Q: Can I make it vegan?
A: Replace eggs with flax eggs and use dairy-free yogurt and cheese.
Q: Can I bake in muffin trays?
A: Absolutely! Bake for 20–25 minutes for savory muffins.
Q: Is soaking really necessary?
A: Yes! It helps the lentils blend smooth and digest better.
Final Thoughts:
This lentil bread is a clean-eating gem—easy, satisfying, and perfect for meal prep. It’s a go-to when you want bread but need something gluten-free, protein-rich, and packed with flavor.
Call-to-Action:
Tried this protein-packed bread? Tag your toppings or show how you served it! 🥑🍳 #LentilLoafLove
Would you like a printable meal-prep card or shopping list added for this?
