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

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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.