Ingredients:

  • 1 cup (200g) Dried Red Lentils (rinsed and soaked)
  • 1/2 cup (60g) Ground Flaxseed Meal
  • 1 cup Water (for soaking lentils)
  • 1/2 cup (120ml) Boiling Water (for blending lentils)
  • 1 cup (240ml) Water (for flax egg)
  • 2 Large Eggs (lightly beaten)
  • 1/4 cup (60ml) Olive Oil
  • 1 tablespoon Baking Powder
  • 1 teaspoon Apple Cider Vinegar
  • 1 teaspoon Salt (Kosher or Sea)
  • 1/2 teaspoon Black Pepper
  • 1 tablespoon Fresh Thyme Leaves
  • 1 teaspoon Fresh Rosemary, finely chopped
  • 1/2 teaspoon Garlic Powder

Instructions:

  1. Rinse red lentils thoroughly under cold water. Place in a bowl, cover with water, and soak for a minimum of 4 hours or overnight. Drain and rinse very well before use.
  2. Prepare the 'Flax Egg': Whisk together flaxseed meal and 1 cup of water. Let stand for 10 minutes until thick and gelatinous.
  3. Preheat oven to 375°F (190°C). Grease and line a 9x5 inch loaf tin with parchment paper, ensuring an overhang for easy removal.
  4. Transfer the drained, soaked lentils to a high-speed blender. Add 1/2 cup of boiling water. Blend until completely smooth, scraping down the sides as needed to form a thick puree.
  5. In a large bowl, combine the prepared flax mixture, olive oil, and beaten eggs. Whisk briefly.
  6. Pour the lentil puree into the wet ingredients and stir well to combine.
  7. In a small separate bowl, whisk together the baking powder, salt, pepper, herbs (thyme and rosemary), and garlic powder.
  8. Add the dry flavour mix and the apple cider vinegar to the batter. Fold gently until just combined. Do not overmix.
  9. Pour the batter immediately into the prepared loaf tin, smoothing the top lightly.
  10. Bake for 55–65 minutes, or until the top is deep golden brown and a skewer inserted near the centre comes out mostly clean.
  11. Remove from the oven. Let the loaf cool in the tin for 15 minutes before lifting it out onto a wire rack to cool completely (at least 1 hour) before slicing. Slicing warm bread will cause crumbling.