Red Lentil Soda Bread
Soak overnight
300g dried red lentils
300ml water
The next day
35g psyllium husk
2 tablespoons extra virgin olive oil
2 level teaspoons baking powder
1 tablespoon lemon juice or vinegar
1/2-1 level teaspoon sea salt flakes
220-250ml water
Method
1. Soak the dried lentils and water in a covered bowl overnight. They should have absorbed all of the water and doubled in weight.
2. The next day- turn the oven to 200C ( I used convection). Add all the other ingredients to a food processor. Add 200 mls of water and build up slowly. The psyllium husk will continue to thicken the mixture. Process at high-speed until the dough is smooth and there are no signs of lentil pieces left. If the dough is too wet, it may not cook through- too dry and it will be too crumbly. Add some more psyllium husk if the mixture is too wet and allow to sit for 10 minutes.
3. Allow the mixture to stiffen up slightly, it should have the texture of Play-Doh. Form into a round shape and score the top into a cross. Sprinkle with seeds (I used black and white sesame seeds)
4.Bake for one hour to 1 hour 15 minutes until completely cooked through.
Enjoy!
I made 12 slices
Kcals per slice 110
5g fibre and 6g protein per slice
Dominique Ludwig is one of the UK’s leading nutritionists with over 20 years of clinical experience as a King’s College, London qualified nutritionist, nutritional therapist and Fellow of the British Association of
Nutrition and Lifestyle Medicine (BANT)