Ingredients
- 1½ cups (300 g) red lentils, uncooked
- 3 large eggs
- ½ cup plain Greek yogurt
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons mixed seeds for topping
Instructions
Place the red lentils in a fine-mesh strainer and rinse them under cold running water until the water runs mostly clear. Then transfer them to a large bowl and cover with plenty of water, at least a few inches above the lentils, since they will absorb liquid and swell.
Let them soak for 3 to 4 hours. This step softens the lentils so they blend into a silky batter and also makes the finished bread easier to digest for many people. If you are short on time, you can soak them in warm water for a shorter period, but the full soak gives the best texture.
Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper, leaving a little overhang on the long sides so you can lift the loaf out easily after baking. Parchment is important here, as lentil batter can stick stubbornly to a bare or only lightly greased pan.
This is one of the most important steps. Pour the lentils into a strainer and let them drain thoroughly, shaking the strainer a few times. Excess water leads to a gummy, wet center. The drier the lentils, the better the bread.
Transfer the drained lentils to a blender. Add the eggs, Greek yogurt, baking powder and salt. Blend until the mixture is completely smooth and thick. You may need to stop and scrape down the sides once or twice.
The batter should resemble a thick pancake batter or a loose cake batter. It should pour slowly and hold its shape for a moment. If it seems too thick for your blender to move, add one tablespoon of water at a time, but be careful not to thin it too much.
Pour the batter into the prepared loaf pan. Use a spatula to spread it evenly into the corners and smooth the top. Tap the pan gently on the counter once or twice to release any large air bubbles.
Sprinkle the mixed seeds evenly over the surface. You can gently press them into the batter with the back of a spoon so they stay in place during baking.
Bake for 45 to 55 minutes. The bread is done when the top is golden, the loaf feels firm to the touch and a toothpick inserted in the center comes out clean or with just a few dry crumbs. If the seeds on top are browning too quickly, loosely cover the pan with a piece of foil for the last 10 to 15 minutes.
Ovens vary, so start checking at about 45 minutes. Because this is a dense, moist loaf, the center is the last part to set.
Let the bread cool in the pan for 10 to 15 minutes. Then use the parchment overhang to lift it out and transfer it to a wire rack. Allow it to cool completely before slicing. This is a crucial step. Slicing a warm lentil loaf can make it seem gummy, while a fully cooled loaf has a firmer, cleaner crumb.
Use a sharp serrated knife and a gentle sawing motion to cut even slices. Serve with your favorite sandwich fillings, butter, cheese or sliced avocado.