Lentil Protein Bread

• • 300 g red lentils
  • 100 ml water
  • 40 g psyllium husk
  • 25 ml olive oil
  • 7 g salt
  • 7 g baking soda
  • 1/2 lemon (juice)

• • Begin by allowing the red lentils to soak overnight.
  • Drain the lentils and transfer them to a food processor.
  • To the food processor, add water, psyllium husk (acting as a binder), olive oil, salt, baking soda, and the juice of half a lemon (for activating the baking soda).
  • Thoroughly blend until a thick and elastic dough forms.
  • Shape the dough into buns or create a single loaf for the bread.
  • To make a nice crust, lightly spray the top with olive oil.
  • Bake in a preheated oven at 180 degrees Celsius for 25-30 minutes.
  • This nourishing Lentil Protein Bread, born from a fusion of convenience and wholesome ingredients, is your gateway to guilt-free indulgence.