Healthy Flourless Lentil Bread with Feta, Cheddar, and Herbs Recipe
This Healthy Lentil Bread is a flavorful, flourless bread made primarily from red lentils and packed with Mediterranean ingredients like feta, cheddar, olives, and fresh dill. Rich in protein and fiber, it offers a nutritious alternative to traditional bread, perfect for a gluten-free diet. Baked to golden perfection, this bread can be enjoyed warm or cold as a snack or paired with salads for a wholesome meal.
- Prep Time: 1 hour 20 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Main Ingredients
- 2 cups red lentils (dry)
- 200 g feta cheese (7.05 oz), crumbled
- 10 sprigs fresh dill
- 6 spring onions / scallions, chopped
- 1 medium red pepper, diced
- 1 cup Greek yoghurt (5% fat)
- 1 handful olives, chopped
- 4 medium eggs (or 3 large)
- 50 ml olive oil (1.69 fl oz, approx. 5-6 tablespoons)
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon soda bicarbonate (baking soda)
- 1/2 teaspoon baking powder
- 100 g cheddar cheese (3.53 oz), grated
- 2 tablespoons sesame seeds
- 1 pinch chilli flakes
- Salt to taste (optional)
Instructions
- Preparing the Lentils: Wash and soak 2 cups of red lentils for at least one hour. After soaking, sieve them without rinsing and puree the lentils using a food processor until smooth.
- Mixing the Ingredients: Transfer the pureed lentils to a large bowl. Add 4 medium eggs, 1/2 teaspoon soda bicarbonate, 1/2 teaspoon baking powder, 1 cup Greek yoghurt, 50 ml olive oil, 1/4 teaspoon black pepper, and salt if desired. Mix thoroughly until the mixture is homogeneous.
- Adding Flavorings: Fold in chopped olives, chopped spring onions/scallions, diced red pepper, crumbled feta cheese, grated cheddar, fresh dill sprigs, and a pinch of chili flakes. Mix well to distribute all ingredients evenly. Add most of the sesame seeds, saving a few for garnish.
- Preparing for Baking: Grease two small bread loaf baking tins with butter or olive oil. Evenly divide the lentil mixture between the two tins, smoothing the tops. Sprinkle the remaining sesame seeds evenly over each loaf.
- Baking the Bread: Preheat your oven to 190°C (375°F) for a fan-assisted oven or 200°C (400°F) for a conventional oven. Place the tins in the oven and bake for 40-45 minutes, or until the bread turns golden brown on top. Baking time may vary based on your oven and the loaf thickness; watch closely towards the end.
- Cooling and Serving: Remove the bread from the tins and transfer to a wire rack to cool slightly. Serve warm or cold as a healthy snack or alongside a fresh salad as a main dish accompaniment.
Notes
- Soaking the lentils softens them and helps achieve a smooth puree texture for the bread base.
- You may adjust seasoning with salt according to preference, as feta and olives are naturally salty.
- If you prefer a dairy-free option, substitute Greek yoghurt with a plant-based alternative and skip the cheeses, though the texture and flavor will differ.
- The bread keeps well for 2-3 days when stored in an airtight container and can be lightly toasted before serving.
