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Yeasted Lentil Bread with Turmeric & Paprika
Golden yeasted lentil loaf seasoned with turmeric, sweet paprika and garlic, topped with pumpkin and sunflower seeds. Flourless, vegan and fragrant.
75 min prep / 120 min total
161 kcal
8.7g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 250 gred lentils
soaked and ground
- 125 mlwarm water
1/2 cup, for the yeast
- 1 tbspsugar-free syrup
- 11 gdry yeast
- 25 mlolive oil
- pinchsalt
- tspsweet paprika
- tspturmeric
- tspdry garlic
- pumpkin seeds
for topping
- sunflower seeds
for topping
Instructions
Soak 250g red lentils, drain and grind to a puree. Activate 11g dry yeast in 1/2 cup warm water with 1 tablespoon sugar-free syrup until foamy.
Combine the lentil puree with the yeast mixture, 25ml olive oil, salt, sweet paprika, turmeric and dry garlic until you have a smooth batter.
Transfer to a greased loaf tin, cover and leave to rise in a warm spot for about .
Sprinkle with pumpkin and sunflower seeds and bake at 180°C for about , until the crust is deep gold. Cool before slicing.
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