Lentil Bread

I was looking for something new to do with red lentils.  I've had this recipe from A Treat Life Bakery bookmarked for a while.  I haven't made it because the author admits the product needs a little help.  So I cut it down to 2/3 (to use four servings of lentils), exchanged the flax for egg replacer so the fiber wouldn't kill me, and twiddled with the flavorings to make this part of the protein for a tapas meal.  I added minced garlic and dried basil because it worked with how I was going to use it.

Calling this "bread" is like calling banana bread "bread".  It's a vegan, gluten-free quick bread that is dense by definition and savory, not sweet.  Although, toasted and topped with peanut butter and maple syrup would make a great vegan breakfast.  I topped it with pesto, fresh tomato, and mozzarella.

When I measured my 200 grams of red lentils by volume, they came out to slightly less than a cup.  If you use common brown lentils, they will equal a different volume.  I'm going to assume the recipe should be followed by weight unless you don't have a scale.

Now, if I had thought about it, red lentil flour exists.  It's used in Indian cooking, and I'm pretty sure I've seen it in some ethnic market or Whole Foods.  If you own a home grain mill, you can make it easily.  There are probably easier recipes out there that use it instead of going through the whole soaking process.  Since this is a more accessible version, we're sticking with it.

This doesn't rise much, being gluten-free.  I should have gone with my original instinct and done mini-loaf pans.  I would have gotten square-ish slices that were canapé sized.  The full loaf looked like a ciabatta.  It's still thick enough to top, but I had to cut the tomato slices in half.

200 g red lentils (about 14 Tb)
3 Tb water
1 tsp olive oil
1/2 tsp kosher salt
3 Tb cornstarch
*1 Tb ground flax or egg replacer
2 tsp baking powder 
Up to 1 Tb herbs and spices of choice

1.  Rinse lentils to remove the milling powder and soak in water to cover at room temperature for a minimum of six hours and up to 24.  I did about 10, and they processed well.

2.  Drain lentils.  Place in a good blender with the water, oil, and salt.  Process until smooth, which is going to take a few minutes.  Stop and scrape it down periodically.

3.  Preheat oven to 400º.  Prepare a loaf pan (or two minis, or even muffin cups) with pan spray.  Parchment will make removal easier.

4.  Transfer the purée to a bowl.  Stir in the cornstarch, flax, baking powder, and any seasonings.

5.  Pour batter into prepared pan and smooth it out until even.  Bake 30 minutes, then start checking for doneness.  As muffins, they should be done.  Loaves may take a bit longer.  The toothpick test works, as well as touching for spring.

6.  Cool a few minutes in the pan, then remove to a rack to cool completely.  Keeps up to two days at room temperature, a week in the fridge, or in the freezer for a month.

Difficulty rating  :)