Ingredients
- 1 cup dry red lentils
- 1 cup uncooked quinoa
- 1 cup water, plus more for soaking
- 2 tablespoons olive oil
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon apple cider vinegar
- 2 tablespoons chia seeds
You will also need a high-powered blender or food processor, a loaf pan, and parchment paper. Extra seeds for sprinkling on top are optional.
Instructions
Follow these steps for a tender, flavorful loaf.
Rinse the red lentils and quinoa thoroughly. Soak them separately in water for 3 to 4 hours, then drain well. Place each in its own bowl and cover with plenty of cool water, since both will absorb water and swell. Rinsing the quinoa removes its bitter coating, and soaking softens both ingredients so they blend into a smooth batter. After soaking, drain them in a fine-mesh sieve and shake off as much water as possible, since extra water can make the batter too thin.
Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper, leaving a little overhang on the long sides so you can lift the loaf out easily after baking.
Add the soaked lentils, quinoa, water, olive oil, apple cider vinegar, and salt to a blender. Blend until you have a thick, mostly smooth batter. A high-powered blender works best. If you use a regular blender or a food processor, you may need to stop and scrape down the sides a few times. The batter doesn’t need to be perfectly smooth, and a little texture from the quinoa is fine.
Add the baking powder and chia seeds. Blend briefly until everything is evenly combined. Don’t over-blend at this stage, so the baking powder isn’t overworked.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle extra seeds on top if desired, such as sesame, sunflower, or pumpkin seeds, or more chia seeds.
Bake for 50 to 60 minutes, or until the loaf is firm and a toothpick inserted into the center comes out mostly clean. The top should be set and lightly golden, and the loaf should feel firm when pressed. If the top is browning too quickly, tent it loosely with foil for the last 15 minutes.
Let the bread cool completely before slicing. This is an important step, since lentil-based breads continue to set as they cool, and slicing too soon can leave the center soft and sticky. Once cool, slice with a serrated knife and enjoy it toasted, with avocado, or alongside your favorite soup.