Lentil Loaf

Name: Lentil Loaf
Prep time: 11 min
Cook time: 60 min
Total time: 71 min
Yield: 8 servings
Cuisine: Plant-Based
Ingredients: 1 cup yellow pigeon split peas (soaked in hot water); 0.75 cup water; 1 pc Carrot (grated); 0.5 cup flaxseed meal; 3 tbsp psyllium husk fiber powder; 1 tsp baking soda; 1 tsp apple cider vinegar; 1 tsp salt; 2 tbsp Sesame seeds

This bread is light, chewy, and naturally gluten-free. With a mild, nutty flavour it is perfect for sandwiches, or as a side for soups, and salads. Packed with plant protein and fiber, it supports gut health while keeping you satisfied and inflammation low.

Prep

11m

Cook

60m

Serves

Difficulty

easy

Start the 14-Day Anti-Inflammatory Kickstart

Ingredients

Serves8

For the lentil loaf

1 cup yellow pigeon split peas(soaked in hot water)
3/4 cup water
1 pc Carrot(grated)
1/2 cup flaxseed meal
3 tbsp psyllium husk fiber powder
1 tsp baking soda
1 tsp apple cider vinegar
1 tsp salt
2 tbsp Sesame seeds

Nutrition

287

Calories

14.2g

Protein

35.8g

Carbs

10.4g

Fat

16.2g

Fiber

628mg

Sodium

Per serving · Approximate values

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Instructions

In a medium bowl, soak the split peas in hot water for 45 minutes.
45 min
In a food processor or high-speed blender. Blend the soaked lentils with ¾ cup fresh water until smooth.
Add the grated carrot and blend again until smooth.
Add the flaxseed meal, psyllium husk powder, baking soda, apple cider vinegar, and salt; blend until a thick dough forms. This works in a food processor. If you use a blender, combine all dry ingredients in a bowl and fold in the wet ingredients to form the dough.
Shape into a loaf and keep it flat, lightly wet the surface, and sprinkle with sesame seeds.
Bake at 375°F (190°C) for 50–60 minutes, until golden and firm.
55 min
Let cool completely before slicing.