Description
A delicious and nutritious gluten-free bread made with red lentils and quinoa, rich in protein and fiber.
Ingredients
- 1 cup red lentils
- 1/2 cup quinoa
- 1 1/2 cups water
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon olive oil (optional)
- Herbs or spices (optional, for flavor)
Instructions
- Rinse the red lentils and quinoa under cold water.
- In a pot, combine the lentils, quinoa, and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the water is absorbed and the lentils are soft.
- Allow the mixture to cool slightly, then transfer it to a blender or food processor. Add salt, baking powder, and olive oil, and blend until smooth.
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
- Pour the mixture into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 30-35 minutes or until golden brown and firm to the touch.
- Allow the bread to cool before slicing and serving.
Notes
For added flavor, experiment with different herbs and spices. Ensure the bread cools completely before slicing for best results.