Tuesday, 26 March 2013

How To Make Lentil Bread


Lentil bread... if you're not into lentils it doesn't sound too appealing does it?! Well I can assure you that you don't need to like lentils to like this bread. 


Red lentil bread


It's also known as socca, a traditional French flat bread that is usually made with chickpea flour. I prefer the texture and taste of lentils in this recipe, hence the name. 

It is something I make on a regular basis so I don't really look at my recipe, I just kind of go into auto pilot. Then a few days ago I had the urge to look back at the old post I did on red lentil bread... WOW I don't know what I was thinking but the measurements were SO wrong. Which is weird because it definitely was working for me at the time I posted it. I even tried to follow my recipe on the post but I didn't bother putting it in the oven because once I mixed it I knew it wouldn't work. There was way too much water and it was so runny. I ended up just adding more lentils until the consistency was back to normal. 

So before anyone else attempts to make some lentil bread from that recipe and ends up with a mushy mess I thought I better give it a much needed update! I've also added some tips and tricks as well. 


Lentil Bread
Gluten-free, yeast-free
Makes about 6 slices

Ingredients:
  • 1 cup uncooked lentils (red or green)
  • 200ml water
  • pinch of salt
  • 1 tbsp oil (olive, coconut)

Directions:
  • Heat oven to 180C.
  • Blend the lentils to create a flour. It doesn't have to be perfect but make sure the majority is grinded up. 
  • Add the water and salt and blend together. 
The next step changes depending on what type of baking tray you use. Either a silicone baking tray or just an ordinary baking tray. Both 8 inch:
If you use a silicon baking tray:
  • Add the oil into the bread mixture and blend together. 
  • Pour into silicon tray and bake for 15 minutes. 
If you use a normal baking tray:
  • Add the oil to the baking tray.
  • Put the tray with the oil into the oven for about 2 minutes to warm up. 
  • Now pour the bread mixture into the tray. (Be careful of the hot oil, pour slowly!)
  • Bake for 15 minutes. 


Green lentil bread with almond butter

It works so much better when you take the different steps above according to the type of baking tray you use. Through my own trial and errors I've ended up with awful dry bread and awful oil drenched bread. So trust me on this!

This is more of a dense flat bread. So...

Can I use it to make a sandwich?

Yes. I have and I like it. You might find it too dry so just add something like avocado or hummus to give it a bit of moisture. 

Can I toast it?

Yes. It holds together nicely but you don't really need to unless its a way to just warm it up. Because it's been cooked in the oven it already has a toasty texture. 

Can I go wild and add spices and herbs?

Go wild my friend. In fact, if you come up with something tasty please let me know! 


This recipe can be found over at Wellness Weekend

9 comments:

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    1. Opps! I must have forgotten to write that. I used an 8 inch tray.

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  2. Wow, this is such an amazing idea! I must give this a try--I do like lentils in any case. :) Thanks so much for linking up to Wellness Weekend! :)

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  3. How many cups is the 200ml of water?

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    1. It's roughly 3/4 of a cup plus two tablespoons.

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  4. I had my first socca recently after wanting to make it for ages and ages - never thought to make it with lentils but sounds great. I occasionally go back to old posts on my blog and realise I have not quite got the recipe right and wonder if others have noticed - glad you reposted this or I might never have seen it (via wellness weekends)

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    1. Hi Johanna thanks for stopping by! It's a bit of shock when you realise how wrong something was that you posted a while ago. I prefer the taste and texture of lentils better, give it a go! :-)

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  5. It's funny how a name can change things. "Chickpea flour bread" doesn't sound all that appealing, but "socca" does. Maybe you should call it lentil socca! My roommate and I made some awesome "lentil balls" using the Meatball Shop recipe for a dinner party a while ago and everyone agreed that calling them "croquettes" instead of "balls" made them instantly more mouthwatering. :)

    Anyway, thanks for sharing the recipe. I LOVE socca and can't wait to try it this way, too. Found your blog through Diet, Dessert & Dogs and I'm glad I did!

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    1. I agree! Although I sometimes think not everyone knows what socca is, so "bread" get's straight to the point :)
      Yum lentil balls/croquettes sounds delish, will have to give that one a go.

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