Red Lentil Soda Bread by Dominique Ludwig Nutritionist Msc

Ingredients

• 300g dried red lentils
• 300ml water (for soaking)
• 35g psyllium husk flakes
• 2 tbsp extra virgin olive oil
• 2 level tsp baking powder
• 1 tbsp lemon juice or apple cider vinegar
• ½–1 level tsp sea salt flakes
• 220–250ml water (for dough)
• Sesame seeds (black and white), for topping

Instructions

1. Combine dried red lentils and 300ml water in a covered bowl and soak overnight; by morning the lentils should have absorbed all the water and doubled in weight to roughly 600g.
2. Preheat oven to 200°C (convection/fan setting).
3. Add the soaked lentils, psyllium husk, olive oil, baking powder, lemon juice (or vinegar), and salt to a food processor.
4. Pour in 200ml of water to start, then process on high speed, adding more water gradually up to 250ml until the dough is completely smooth with no visible lentil pieces remaining.
5. Allow the dough to rest for 5–10 minutes so the psyllium husk thickens it to a Play-Doh-like consistency. If too wet, add a little more psyllium husk and rest again; if too dry, add a splash of water.
6. With wet hands, shape the dough into a round loaf on a lined baking tray. Score a deep cross on top and sprinkle generously with sesame seeds.
7. Bake for 1 hour to 1 hour 15 minutes until fully cooked through — the loaf should feel firm and springy when tapped on the bottom. Allow to cool slightly before slicing.