This gluten-free, high-protein lentil bread is a nutritious and flavorful alternative to traditional bread. Made with soaked lentils, psyllium husk, and cacao powder, it has a unique texture and a mild earthy taste. Paired with marinated tomatoes, this dish makes for a hearty breakfast, snack, or light meal packed with fiber, protein, and antioxidants.
Preparation Time
- Prep Time: 10 minutes
- Soaking Time: 2 hours (or overnight)
- Cook Time: 40 minutes
- Total Time: 2 hours 50 minutes
Ingredients
For the Lentil Bread:
- 100g (½ cup) raw lentils
- 60ml (¼ cup) water
- 10g (2 tbsp) psyllium husk (or ground chia/flax seeds)
- 10g (1½ tbsp) unsweetened cacao powder
- 10g (1 tbsp) flaxseed flour
- ¼ tsp sugar
- 2 tsp cumin seeds
- Pinch of salt
- ½ tsp baking soda (or 1½ tsp baking powder)
- 1 tbsp lemon juice
For the Marinated Tomatoes:
- 3 tomatoes, sliced
- 1 tbsp lemon juice
- 1 tbsp soy sauce
- 2 tbsp oil (olive oil preferred)
- 1 garlic clove, minced
- 1 tbsp chopped onion
- Fresh basil, chopped
- Salt and black pepper, to taste
Directions
Prepare the Lentils:
- Rinse the lentils under cold water until the water runs clear.
- Soak the lentils in water for at least 2 hours (or overnight), then drain.
- Blend the soaked lentils with 60ml (¼ cup) water until smooth and creamy.
Mix the Dry Ingredients:
- In a separate bowl, combine psyllium husk, cacao powder, flaxseed flour, sugar, cumin seeds, and salt.
Combine Wet and Dry Ingredients:
- Stir the lentil mixture into the dry ingredients.
- Add lemon juice and baking soda, mixing well to form a thick dough.
Shape and Bake the Bread:
- Preheat the oven to 180°C (350°F).
- Line a loaf pan with parchment paper or grease it.
- Pour the dough into the pan and smooth the top.
- Bake for 35-40 minutes, or until firm and slightly golden.
Prepare the Marinated Tomatoes:
- In a bowl, mix lemon juice, soy sauce, oil, garlic, and onion.
- Add sliced tomatoes and marinate for at least 10 minutes.
- Sprinkle with fresh basil, salt, and black pepper.
Serve:
- Slice the lentil bread and serve with marinated tomatoes on top.
- Garnish with extra basil if desired.
Serving Suggestions
- Enjoy with avocado slices or hummus for extra creaminess.
- Pair with a side of scrambled eggs or grilled tofu for added protein.
- Serve with a fresh green salad for a light meal.
- Top with vegan cream cheese or pesto for extra flavor.
Cooking Tips
- Soaking the lentils properly helps create a smooth batter and improves digestibility.
- Psyllium husk helps bind the dough, giving the bread a better texture.
- If you prefer a lighter texture, bake for an extra 5 minutes to dry it out slightly.
- Use olive oil instead of soy sauce in the tomato marinade for a more Mediterranean taste.
Nutritional Benefits
- Lentils are rich in protein and fiber, supporting gut health.
- Cacao powder is packed with antioxidants, benefiting heart health.
- Psyllium husk promotes digestion and helps with gut health.
- Marinated tomatoes are a great source of lycopene, which is good for the skin and heart.
Dietary Information
- Vegan: Yes
- Gluten-Free: Yes
- Dairy-Free: Yes
- Low-Sugar: Yes
- High-Fiber: Yes
Nutritional Facts (Per Serving, Approx. 6 Servings)
- Calories: 180 kcal
- Carbohydrates: 25g
- Protein: 9g
- Fat: 6g
- Fiber: 7g
- Sugar: 2g
Storage
- Refrigerator: Store lentil bread in an airtight container for up to 5 days.
- Freezer: Slice and freeze for up to 2 months. Thaw and toast before serving.
- Reheating Tip: Toast slices in a pan or oven for a crispier texture.
Why You’ll Love This Recipe
- High in protein and fiber – great for gut and heart health.
- Gluten-free and vegan – perfect for various diets.
- Nutritious and filling – keeps you energized for longer.
- Easy to make with simple ingredients – no fancy equipment needed.
Conclusion
This Lentil Bread with Marinated Tomatoes is a nutrient-packed, high-protein, and gluten-free alternative to traditional bread. The earthy flavor of cumin and cacao pairs beautifully with the fresh, tangy marinated tomatoes. Whether you’re looking for a healthy breakfast, snack, or light meal, this dish is a fantastic choice. Try it once, and you’ll love how easy and flavorful it is!
Frequently Asked Questions
- Can I use cooked lentils instead of raw soaked lentils?
No, the texture will be too soft, and the bread won’t hold together well. - Can I use flax eggs instead of psyllium husk?
Yes! Use 1 tbsp ground flaxseed + 3 tbsp water as a substitute. - Does the bread taste sweet because of the cacao powder?
No, the cacao powder adds a deep earthy flavor, not sweetness. - Can I make this bread without cumin seeds?
Yes! You can leave them out or replace them with caraway or fennel seeds. - How do I know when the bread is fully baked?
The top should be firm and slightly golden, and a toothpick inserted should come out clean. - Can I toast this bread?
Yes! Toasting enhances the flavor and makes it crispier. - What can I use instead of soy sauce in the marinade?
Try tamari (for gluten-free), coconut aminos, or balsamic vinegar. - Can I use red lentils instead of brown or green lentils?
No, red lentils cook too quickly and won’t create the right texture. - Can I make this bread without baking soda?
Yes! You can use 1½ teaspoons baking powder instead. - Is this bread good for meal prep?
Absolutely! You can make a batch and store it for the week or freeze for later.