Lentil & Veggie Bread
A hearty, fibre-packed bread made with cooked lentils. It’s perfect sliced and toasted with a generous drizzle of extra virgin olive oil, or served on the side of your Mediterranean-style meals.
✔ High in fibre to feed your gut bugs
✔ Packed with plant-based protein
✔ Super satisfying
Makes: 1 loaf
Prep Time: 15 mins | Cook Time: 45 mins
Ingredients:
- 1 tbsp flaxseed meal + 3 tbsp water (flax egg)
- 1 cup cooked lentils (red or brown, well-drained)
- 1 small zucchini, grated
- 1 small carrot, grated
- 1 ½ cups wholemeal flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tsp dried oregano (or fresh herbs like thyme/parsley)
- ½ tsp cumin (optional, for extra warmth)
- 2 tbsp olive oil
- ½ cup plant-based milk (or water, if preferred)
- 1 tbsp apple cider vinegar (helps with rise)
Instructions:
- Preheat oven to 180°C (350°F) and line a loaf tin with baking paper.
- Prepare flax egg: Mix flaxseed meal with water and let it sit for 5 minutes until gel-like.
- Mash lentils in a large bowl, leaving some texture. Stir in grated zucchini, carrot, and herbs.
- Mix dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda and salt,
- Combine wet and dry: Add olive oil, plant milk, apple cider vinegar, and flax egg to the lentil mixture. Stir in the dry ingredients until just combined.
- Bake: Pour the batter into the prepared loaf tin and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve: Let the bread cool in the tin for 10 minutes, then transfer to a wire rack. Slice and enjoy!
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