Lentil & Veggie Bread

A hearty, fibre-packed bread made with cooked lentils. It’s perfect sliced and toasted with a generous drizzle of extra virgin olive oil, or served on the side of your Mediterranean-style meals.

✔ High in fibre to feed your gut bugs
✔ Packed with plant-based protein
✔ Super satisfying

Makes: 1 loaf
Prep Time: 15 mins | Cook Time: 45 mins

Ingredients:

• 1 tbsp flaxseed meal + 3 tbsp water (flax egg)
• 1 cup cooked lentils (red or brown, well-drained)
• 1 small zucchini, grated
• 1 small carrot, grated
• 1 ½ cups wholemeal flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 tsp dried oregano (or fresh herbs like thyme/parsley)
• ½ tsp cumin (optional, for extra warmth)
• 2 tbsp olive oil
• ½ cup plant-based milk (or water, if preferred)
• 1 tbsp apple cider vinegar (helps with rise)

Instructions:

1. Preheat oven to 180°C (350°F) and line a loaf tin with baking paper.
2. Prepare flax egg: Mix flaxseed meal with water and let it sit for 5 minutes until gel-like.
3. Mash lentils in a large bowl, leaving some texture. Stir in grated zucchini, carrot, and herbs.
4. Mix dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda and salt,
5. Combine wet and dry: Add olive oil, plant milk, apple cider vinegar, and flax egg to the lentil mixture. Stir in the dry ingredients until just combined.
6. Bake: Pour the batter into the prepared loaf tin and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & serve: Let the bread cool in the tin for 10 minutes, then transfer to a wire rack. Slice and enjoy!