LENTIL BREAD Recipe 🤩🍞 Gluten Free, Flourless Alternative + Savory Lentil Cake with Cheese and Herbs

For years, like most people, I believed that bread should be made with wheat. But it is possible to make bread with almost any seed. Lentils are a good example of that. Today I want to show you how easy it is to turn lentils into a gluten free bread and also want to take this lentil bread to the next level by turning it into a magnificent savoury lentil cake.

Lentil Bread

Difficulty: Easy
Prep time: 15 minutes
Cooking time: 35 minutes
Serving: 6-8 people
2 cups red lentil
1 cup yoghurt
4 eggs
2 packs of baking powder, 20 g
1 teaspoon salt
60 ml olive oil
Nigella & sesame seeds

• Preheat the oven to 180 C (355 F) on upper and lower heat without fan.
• Wash the lentils well and soak in water for at least 4 hours, preferably overnight, for them to expand and soften.
• Sieve the lentils and add in the food processor. Pulse until it becomes a puree.
• Transfer some pureed lentil to a bowl then add the yoghurt, eggs, baking powder, salt, and olive oil into the processor. If your food processor is big enough to mix all ingredients there is no need to take out some of the lentil puree.
• Mix all ingredients (including the puree in the bowl) in the food processor and pulse until everything is smooth.
• Oil the tray with olive oil and pour the mixture into the tray.
• Sprinkle some nigella and sesame seeds.
• Place the tray into the oven and bake it for 35 minutes.
• Rest for about 30 minutes to cool and eat with loved ones.

Savoury Lentil Cake

Difficulty: Easy
Prep time: 15 minutes
Cooking time: 1 hour and 10 minutes
Serving: 6-8 people
2 cups red lentil
1 cup of yoghurt
4 eggs
2 packs of baking powder, 20 g
1 teaspoon salt
60 ml olive oil
250 g halloumi, diced
4 sprigs of spring onion, chopped
15 sprigs of dill, chopped
1/2 teaspoon black pepper
Nigella & sesame seeds

• Preheat the oven to 180 C (355 F) on upper and lower heat without fan.
• Make the plain lentil bread mixture by following the steps above.
• Add the halloumi, spring onion, dill, and black pepper into the mixture.
• Oil the tray with olive oil and pour the mixture into the tray.
• Sprinkle some nigella and sesame seeds and put into the oven for about one hour and ten minutes.
• Let it rest for about 30 minutes to cool down and eat with loved ones.

To follow what is happening in our kitchen and cooking school;

[vanessamendez]

Im a diabetic, I cannot eat bread but can eat lentils.. this would be a dream come true for me.. ❤❤❤

[gelbsucht]

You could make this vegan by using flaxseed ‚egg‘. 1 tbsp of ground flaxseed to 3 tbsp of water = 1 egg. Allow to sit for a half hour.

[genoeffapalumbo]

After watching this video numerous times (you all are so fun and great to hear both on and off camera!) I made it as a vegan version! Using 10 tbsp of aqua faba and coconut yogurt. It came out super yummy and absolutely tastes like bread, not cake. Thank you very much for this recipe!

[tpn]

I make zucchini fritters with soaked and blended red lentils instead of flour all the time! Lentils are magical.

[stefanoriccobene]

This is amazing, and so versatile. You can put olives, sun dried tomatoes, capers, garlic, truly anything! Thanks for sharing this recipe

[dianethompson]

We just made this (the version with the herbs + feta cheese) and it was Thank you so much for sharing this. My boyfriend is allergic to corn and was elated to eat something that actually tastes like cornbread. You are a genius, and this is a recipe that I will be using for years to come! With love and gratitude from Canada.

[jamesvoigt]

You said just what I needed to hear: "You can use any kind of lentils." It looked like you even had some yellow split peas in your display. Many ingredients are more versatile than we give them credit for. Thank you for this enjoyable information.

[Allthebest]

Yes, it is very much like a cornbread. This is the most unique version I’ve seen. I think it can become vegan either with egg replacer, or like flaxseed based binder.

[kruimels]

OMG!!! I made your lentil cake. I did not have yoghurt as I am dairy fee, so I made some sunflower seed cream a little ACV....and also I used our Portuguese sheep cheese diced. It is heavenly!!! Only half recipe for me, a single person made a huge cake nontheless! You guys sure know how to make DELICIOUS food! Thanks so much...💕

[waheguru]

This bread turned out amazingly well. Refika’s directions are so on point . The bread is as done at 355 degrees Fahrenheit in exactly 35 minutes to the second:) impressive Rafika - I used fenugreek leaves, garlic, red chillier pepper and spring onions. Amazing flavors. What I love about this recipe is that it is so versatile and can be globally modified to suit the regional tastes of people anywhere in the world. This is will be a staple healthy recipe that I will using and experimenting with different flavors! Thank you Rafika and your team .

[elisabettai]

This is a fantastic idea. Thank you dear Refika, Burak and Bahar for lifting up my day in this hard time of war, although it's happening war. It is felt it's happening over here in Italy.
My heart goes out for to Ukrailnians.
May God give us wisdom and empathy.
Take care. Çok sağol 😘😘

[channaw.]

Please make more gluten free foods, especially flat breads. Thank you so much, beautiful!
You’re the best given your personality that reflect the beauty and love that’s in your heart!

[elizavilla]

Wow! This must be a protein-packed bread. What a nice alternative ❤️👏🏼💪🏼

[nickgreenwood]

OK! Up until I came to Turkey I had never tried lentils, considering them to be the fodder of tree hugging pot smoking vegetarian's. I was raised in the 60's/70's and that was the staple fare of this particular group of people.
Wind forward to spring of 2021, I discovered your channel and the lentil soup. My wife asked me to make it for her and that's it, she and I absolutely love it, so quick so tasty so filling. Now this week March 1st I tried this lentil bread, just the plain one, yet again my wife loved it, I was OK about it. Then I put in Turkish feta and onion, omgfg so nice I ate most of it this morning.
Lentils on so when I came back they were ready to bake more. This time I added Chilli flakes and remembered to put the seed topping on before I baked it. It is probably the best thing that I've made, I've been cooking everyday, one way and another, for 45 years, this recipe is sublime. I will be sending you the cost for new clothes, I'm going to bloat up tremendously, being unable to say no to not one but several slices at a time.
Absolutely well done on this recipe, I've passed it on to many friends who are eager to try it. Lentil salad is next on the list. Oh look a tree, lets go hug it. Where's my bongos and spliff. 🤣🤣🤣

[sb]

My son is gluten-free and I am always looking for new bread recipes to try. Thank you Refika.

[TheLeyaKa]

Thank you Refika, you gave me soooo many ideas to introduce vegan/vegetarian dishes to my family, you truly inspired me. Thank you, thank you, thank you. Thanks god there is also one small Turkish shop with many spices, ingredients etc. in my town, so I can get my supply. Much love!!!

[bybbah]

Now I'm ready for this, in my African version, for anyway I have been making sourdough gluten free bread. SO SPECIALLY THE 2ND ONE CAN'T WAIT TO DO IT.

[SanctuaryGoodLife]

This is awesome. I’m celiac and my 93 yo Italian mil has diabetes 2, brilliant ♥️ thank you 🙏

[Bamby]

Omg this recipe is God sent!! Cheaper than almond and coconuts flour and more available!! you 😍

[panuntukan]

I actually learned this recipe (the salted cake) on Refika' turkish channel, and I make it regularly. Fantastic!