“Red Lentil & Black Olive Bread – A Mediterranean Loaf Full of Goodness”
There is something truly special about the smell of freshly baked homemade bread filling the kitchen. And when that bread is not only delicious but also packed with wholesome ingredients, it becomes even more special!
My Red Lentil & Black Olive Bread is a rustic, flavourful loaf that brings together the goodness of red lentils, the rich Mediterranean taste of black olives and the added crunch of nutritious seeds. With its beautiful golden crust and soft, hearty crumb texture, this bread is a lovely way to add a little extra goodness to your family’s everyday meals.
But this bread is more than just a delicious treat! Red lentils are a wonderful source of plant-based protein, dietary fibre, iron and folate. They help support healthy digestion, contribute to muscle growth and repair, and provide sustained energy throughout the day. These nutrients are particularly valuable for growing children, as well as adults looking for a balanced and nourishing diet.
Black olives bring their distinctive Mediterranean flavour while providing heart-healthy monounsaturated fats and antioxidant compounds. The seeds scattered generously over the loaf add another nutritional boost, offering healthy fats, fibre, protein and minerals such as magnesium and zinc. For children, this bread is a clever and tasty way to introduce more plant-based goodness into their diet, while adults can enjoy it as a satisfying addition to a balanced lifestyle.
Serve it for breakfast or brunch as avocado toast, or simply enjoy a slice as a side to a soup, with a drizzle of extra virgin olive oil. I love recipes that combine simple ingredients with wonderful flavours, proving that healthy eating doesn’t have to be complicated or boring. This bread is all about bringing nourishment, flavour and a little homemade love to the table.
Ingredients
250 g red lentils
2 tbsp psyllium husk ground
2 tsp baking powder or 1 tsp baking soda
1 tsp salt
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
⅔ cup (160 ml) water
For topping (optional) seeds e.g., sunflower seeds, sesame seeds, poppy seeds. I opted for a mix of seeds for more nutritional benefits
Instructions
1. Rinse the lentils thoroughly and soak for at least 4 hours (preferably overnight). Drain and rinse well, and dry out from the moisture.
2. Place the drained lentils in a food processor along with the psyllium husks, baking powder, salt, olive oil, apple cider vinegar and ⅔ cups of fresh water, and blend until smooth. The consistency should be similar to a dough but a more sticky and loose consistency.
3. Transfer the batter to a greased or parchment-lined 8-inch (20 cm) loaf pan, smooth the surface and let it rest for 15 minutes. Meanwhile, preheat the oven to 180 °C
4. Sprinkle the bread's surface with your choice of seeds and bake in the preheated oven for about 60 minutes. Be sure to let it cool completely before slicing.
5. Enjoy with your favourite toppings! I garnished mine with a spread of Philadelphia Plant Based, topped with thin slices of avocado and halved cherry tomatoes. Seasoned with salt, pepper, extra virgin olive oil and drops of balsamic glaze.
