Sun dried tomato and olive red lentil bread

High protein blender bread.

This 100% whole food, sun-dried tomato and olive, red lentil bread is packed with protein and fibre, making it a wholesome gluten and grain free alternative to traditional bread. Even without flour it has incredible texture, with a soft and tender crumb that slices and spreads well. If you enjoy herbed breads, sun dried tomato and olive red lentil bread is a savoury delight that you’ll love. The loaf makes a satisfying snack, side dish, or accompaniment to soups and salads.

The best part, instead of kneading and proofing, all you need to do is blend the soaked red lentils in the Vibe Blender System for 20 seconds to form a smooth batter, fold in the tasty flavourings, then pour it into a pan and bake it – it’s that easy. It’s hard to believe this loaf is made from lentils!

Sun dried tomato and olive, red lentil bread is best enjoyed warm, straight from the oven. Once it’s cooled, to get the best out of this bread, cut it into thick slices and toast it until the edges are crispy. The crunchy exterior contrasts beautifully with the soft interior and is so good smothered with butter or dipped into olive oil.

Before you begin make sure to soak the red lentils for an hour to soften them before blending.

If you enjoyed this lentil bread be sure to try blender red lentil wraps. 

INGREDIENTS

Blender Batter
1 cup (200g) red lentils (soaked in warm water for 30-60 mins)
2 eggs
¼ cup yogurt
1 teaspoon baking powder
1 teaspoon salt
Pinch chilli powder (optional)
1 tablespoon extra-virgin olive oil plus more for greasing

Fold in
½ cup (50g) parmesan cheese grated
10 sun-dried tomatoes, chopped
10 kalamata olives, chopped
2 tablespoons fresh parsley, finely chopped

METHOD

1.   Preheat your oven to 180°C (356°F).
2.   Line a loaf pan with baking paper and brush with a small amount of olive oil. 
3.   Soak the lentils in warm water for 30-60 minutes, then drain and rinse.
4.   Prepare all the ‘fold in’ ingredients.

5.   Add the drained soaked lentils, eggs, yogurt, oil, baking powder, salt and chilli into the Vibe Blender jug. Choose ‘smoothie’ mode and blend for 20 seconds. 
6.   Pour the batter into a large bowl. Stir in the ‘fold in’ ingredients.
7.   Pour in the batter into the prepared tin. Sprinkle with extra parmesan cheese or seeds of your choice. 

8.   Bake for 50-60 minutes, or until the bread has risen and a toothpick comes out clean.
9.  Let sit for 10 minutes before slicing. 
10.  Store it in a sealed container in the fridge for 5 days or slice and freeze for up to 3 months.

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