Sun-Dried Tomato Lentil Bread is a unique and tasty option for anyone looking to enjoy gluten-free bread that’s packed with flavor. This bread combines the earthy taste of lentils with zesty sun-dried tomatoes and savory kalamata olives, resulting in a delightful treat that’s perfect for various occasions. Whether you’re serving it for breakfast, lunch, or a light snack, this bread is sure to impress both family and friends!
What Goes into This Sun-Dried Tomato Lentil Bread
To create this delicious gluten-free bread, you’ll need the following ingredients:
- 200 grams dried lentils (soaked in water for 2 hours)
- 2 large eggs
- 2 tablespoons Greek yogurt
- 50 grams grated cheese
- 7-8 sun-dried tomatoes (chopped)
- 7-8 kalamata olives (chopped)
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- Pepper, to taste
- 1 teaspoon baking powder
Step-by-Step Sun-Dried Tomato Lentil Bread Recipe
- Preheat your oven to 180°C (356°F).
- In a blender or food processor, combine the soaked lentils, eggs, and Greek yogurt. Blend until the mixture is smooth and creamy.
- Transfer the blended mixture to a large mixing bowl. Add the grated cheese, chopped sun-dried tomatoes, kalamata olives, chopped parsley, extra virgin olive oil, salt, pepper, and baking powder. Mix everything together until well combined.
- Line a loaf pan with parchment paper for easy removal. Pour the batter into the pan, using a spatula to smooth out the top.
- Place your loaf pan in the preheated oven and bake for 55-60 minutes, or until the bread has risen and a toothpick inserted in the center comes out clean.
- Once baked, remove the bread from the oven and allow it to cool completely in the pan. Once cool, lift it out using the parchment paper and slice to enjoy.
How to Serve Sun-Dried Tomato Lentil Bread
This bread is wonderfully versatile. You can serve it warm or at room temperature. Consider slicing it and enjoying it with a spread of cream cheese or hummus for a delightful appetizer. It also pairs beautifully with a fresh green salad or a bowl of soup. For a heartier meal, slice it to make a sandwich filled with your favorite ingredients.
Helpful Tricks for Sun-Dried Tomato Lentil Bread
- Storage: Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing slices for later use.
- Add More Flavor: Feel free to add spices like garlic powder or herbs like oregano for an extra burst of flavor.
- Cheese Swap: If you’re not a fan of certain cheeses, you can substitute with feta or goat cheese for a different taste.
Sun-Dried Tomato Lentil Bread: Frequently Asked Questions
Can I use canned lentils instead of dried?
Yes, you can use canned lentils! Just make sure to drain and rinse them well before blending.
Is there a way to make this bread vegan?
You could experiment with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) instead of eggs and a plant-based yogurt in place of Greek yogurt.
How can I enhance the texture of the bread?
Adding a small amount of ground oats or gluten-free flour can give the bread a different texture if you prefer it less dense.
Give this Sun-Dried Tomato Lentil Bread a try, and you’ll discover a deliciously satisfying loaf that’s perfect for any meal or snack! Enjoy the rich flavors and health benefits packed into each slice!