Vegan Lentil bread

Name: Vegan Lentil bread
Total time: 1800 s
Yield: 9 pieces
Cuisine: British
Ingredients: 1 cup split red lentils; 2 cups water; Salt and pepper; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon dried herbs; tin Oil for greasing the

Chrissie Cooke @cookiecookie55

north west england

This is a low calorie/vegan/ low GI/low hassle bread-great served with soups & casseroles or breakfast-and zero points on weight watchers blue plan!!

Chrissie Cooke @cookiecookie55

north west england

This is a low calorie/vegan/ low GI/low hassle bread-great served with soups & casseroles or breakfast-and zero points on weight watchers blue plan!!

Saved

Ingredients

30 mins plus prep

9 pieces

1 cupsplit red lentils
2 cupswater
Salt and pepper
1 teaspoononion powder
1 teaspoongarlic powder
1 teaspoondried herbs
tinOil for greasing the

Saved

Steps

30 mins plus prep

1

Put the lentils & water in a large jug & blend with hand blender till more or less smooth, add garlic powder, onion powder, salt and pepper and blend
2

Stir in the herbs
3

Preheat the oven to 180 degrees C fan/200degreesC -oil the tin (I use a 8” square brownie pan) and place in oven
4

Once the pan has become hot (after about 10mins) take it out and pour in the lentil batter, tilt it round so that the batter is spread into all corners, you might need to push it round with a spoon
5

Bake for 25-30 minutes. The bread should be firm in the middle- a knife coming out clean, and it will have shrunk slightly from the edges. Cut into 9 squares and lift out of the tin with a pallet knife. Serve - yummmmmmmm (they will also keep in a box for a few days).