Lentil Bread

I downloaded a few of the interesting lentil bread recipes online. This is the first one I’ve tried so far - based on the one from SaladOnARoll.com. I like that it is gluten free plus being made totally out of lentils and oats, it carries the protein and the filling can just be vegetables (in this case, roasted garden tomatoes and carrot tops)

1 cup dry red lentils

3 cups water

¼ cup water for dough

½ to ¾ cups oat flour (grind oats in a blender, I ended up needing 1 cup however)

1 tsp baking soda

1 tsp apple cider vinegar

¼ tsp salt

Soak the lentils in 3 cups water overnight in fridge or 3 hours at room temp. Drain, rinse, and put in blender with ¼ “new” water. Blend until a creamy consistency. Put the lentils into a large bowl. Mix in ½ cup oat flour, salt, baking soda, and vinegar. “Knead” in the bowl with a spatula. Add more oat flour until it is not sticky and can hold a round shape (I used almost 1 cup of oat flour) Using wet hands, form into 6 rolls. Put on parchment paper lined sheet pan.

I instead used an ice cream scoop and made 12. If not on Jumpstart, sprinkle with bagel seasoning or other seeds. Bake at 350 until tops start to crack and internal temp reaches 190-200 degrees - 25 to 35 minutes.