Lentil Veggie Bread (Print Version)
# Ingredients:
→ Bread Base
01 -
Cooked red beans - 1 cup
02 -
Cooked brown lentils - 1 cup
03 -
One medium-sized red onion
04 -
Three garlic cloves
05 -
Two carrots
06 -
One small red bell pepper
07 -
A single celery stalk
→ Seeds and Herbs
08 -
Pumpkin seeds - 1/4 cup
09 -
Sunflower seeds - 1/4 cup
10 -
Half a cup of fresh parsley
11 -
Paprika - 1 teaspoon
12 -
Fennel seeds - 1 teaspoon
13 -
Dried oregano - 2 teaspoons
→ Binders and Seasonings
14 -
Warm water - 1/2 cup
15 -
Ground flaxseeds - 5 tablespoons
16 -
Chickpea flour - 1/2 cup
17 -
Tamari sauce - 2 teaspoons
18 -
Pink Himalayan salt - 1 teaspoon
19 -
Dijon mustard - 1 tablespoon
→ Extra Spices
20 -
Black pepper - 1/2 teaspoon
21 -
Red chili flakes - 1/2 teaspoon
22 -
Dried basil - 1/2 teaspoon
23 -
Cumin powder - 1/2 teaspoon
→ Toppings
24 -
Shredded carrots - 1½ tablespoons
25 -
Grated ginger - 1 tablespoon
26 -
Pumpkin seeds - 1½ tablespoons
27 -
Sunflower seeds - 1½ tablespoons
# Instructions:
01 -
Mix the ground flaxseeds with warm water in a bowl. Stir it well, then set it aside.
02 -
Set your oven to 350°F (175°C) to warm it up. Line a rectangular baking dish with parchment paper.
03 -
Heat 2 tablespoons of water in a big pot. Sauté the onions and garlic for 5 minutes. Then, toss in the carrots, celery, and red bell pepper and cook for another 5 minutes while stirring.
04 -
Turn off the heat. Stir in the lentils, red beans, sunflower and pumpkin seeds, fresh parsley, and the spices. Mix everything together.
05 -
Add the chickpea flour, your prepared flaxseed mix, Dijon mustard, tamari, and Himalayan salt. Stir until combined evenly.
06 -
Run small portions of the mix through a food processor. Spread it out in your lined baking dish. Sprinkle the top with shredded carrots, grated ginger, sunflower seeds, and pumpkin seeds.
07 -
Pop it into the preheated oven and bake for about 50 minutes, or until it’s golden on the outside and firm.
08 -
Let it cool on a rack for about 15 minutes. You can store it in the fridge for up to a week.
# Notes:
01 -
This loaf is packed with plant-based protein.
02 -
Perfect as a healthy snack or breakfast option.
03 -
Keeps fresh in the fridge for up to 7 days.