Ingredients
This recipe makes one standard loaf.
- 1½ cups (about 300 g) dry red lentils
- 4 large eggs
- 1 teaspoon baking powder
Each ingredient plays an important role, so it is worth understanding what each one does.
Instructions
Rinse the 1½ cups (about 300 g) of red lentils thoroughly under cold running water until the water looks mostly clear. Place them in a large bowl and cover them with plenty of water. Soak for 3 to 4 hours. The lentils will swell as they absorb water, so make sure the bowl is large enough. Drain and rinse them well afterward.
Soaking softens the lentils so they blend smoothly, and it helps create a creamy batter rather than a gritty one.
Add the soaked, drained lentils to a blender along with the 4 large eggs and 1 teaspoon of baking powder. Blend on high until the mixture is smooth and creamy. Stop and scrape down the sides once or twice if needed. If your blender struggles, work in two batches and stir them together.
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it. Lining with parchment, with a little overhang on the long sides, makes it much easier to lift the bread out after baking. A standard 8.5 x 4.5 inch (about 22 x 11 cm) loaf pan works well.
Transfer the lentil mixture into the prepared loaf pan. Use a spatula to smooth the top so the loaf bakes evenly.
Bake for 40 to 50 minutes, or until the loaf is set and a toothpick inserted into the center comes out clean. The top should be golden. Ovens vary, so start checking around the 40-minute mark.
Let the bread cool in the pan for 10 to 15 minutes, then transfer it to a wire rack. Allow it to cool completely before slicing. This step matters, because lentil bread continues to firm up as it cools, and slicing too soon can make it seem soft or gummy.