High Protein Lentil Bread - healthy and easy
Author: Annelina Waller
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
A delicious, protein-rich, gut-friendly, and healthy lentil bread. In addition, it's perfect for breakfast, lunch, dinner, and also ideal for taking with you on the go. It is easy to prepare and doesn't take long.
Ingredients
  • 200 g red lentils* (soaked for at least 2 hours, preferably overnight; optionally, allow to sprout briefly)
  • 150 g soy skyr
  • 2 eggs or 2 flaxseed eggs (mix 2 tbsp ground flaxseed* with 6 tbsp water and let soak for about 10 minutes)
  • 3 tbsp yeast flakes*
  • 80 g fresh spinach, roughly chopped
  • 25 g fresh dill, finely chopped
  • 1 pinch of salt
  • Some sesame seeds for sprinkling
Instructions
  1. Preheat the oven to 180 °C top/bottom heat.
  2. Rinse the soaked (or sprouted) lentils well. Purée them finely in a blender or food processor with soy skyr, eggs (or flaxseed eggs), yeast flakes, and salt.
  3. Finely chop the dill and roughly chop the spinach. Fold both into the lentil mixture.
  4. Line a loaf pan with parchment paper, pour in the batter, and smooth the surface. Sprinkle with sesame seeds as desired.
  5. Bake in the preheated oven for 50 minutes until the bread has risen nicely and is lightly browned. Test with a skewer - if it comes out clean, the bread is done.
  6. Allow to cool completely before cutting so that the structure remains stable.
Calories: 111 Fat: 1,6 Fiber: 4 Protein: 9,3
Notes
You can enjoy the bread on its own, with a spread, or as an accompaniment to soups and salads.

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Here you can find my favorite products from Vilgain*.
Recipe by Annelina Waller at https://annelinawaller.com/high-protein-lentil-bread-healthy-and-easy/