Lentil Soup Bread
Discover the wholesome charm of Lentil Soup Bread, a hearty and flavorful fusion of comfort food and artisan baking. This unique recipe blends mashed green or brown lentils with all-purpose and whole wheat flour, creating a soft, nutrient-packed loaf with a hint of earthiness. Spiced with ground cumin, paprika, and garlic powder, the bread boasts a subtle warmth that pairs beautifully with its tender, chewy texture. Sweetened with a touch of honey and enriched with olive oil, this bread is perfect for both savory soups and sweet spreads. With just 20 minutes of prep time, this recipe is a must-try for anyone looking to elevate their homemade bread game with a nutritious twist. Whether enjoyed fresh out of the oven or toasted the next day, Lentil Soup Bread is an irresistible addition to any table.
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 2.5 cups Water
- 3 cups All-purpose flour
- 0.5 cup Whole wheat flour
- 1 packet Dry yeast
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 0.75 cup Warm water (approx. 110°F/45°C)
Instructions
Place the lentils in a medium pot with 2.5 cups of water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the lentils are soft and most of the water is absorbed.
Drain any excess water, then mash the lentils into a paste using a fork or immersion blender. Set aside to cool.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, salt, ground cumin, paprika, and garlic powder.
In a small bowl, dissolve the yeast in the warm water. Add the honey, stir, and let it sit for 5-10 minutes until frothy.
Add the cooled lentil paste, yeast mixture, and olive oil to the dry ingredients. Mix until a dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until it doubles in size.
Preheat the oven to 375°F (190°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.
Punch down the dough to release air bubbles, then shape it into a loaf or desired form. Place it into the prepared pan or onto the baking sheet.
Cover the dough again and let it rise for another 30 minutes.
Bake the bread in the preheated oven for 30-35 minutes, or until the crust is golden and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing.
Nutrition Facts
Calories |
2103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2404 mg | 105% | |
| Total Carbohydrate | 382.0 g | 139% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 22.2 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 1626 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
