Everyone Is Talking About Lentil Bread On Instagram (It’s Great For Weight Watchers)

We’ve recreated the viral Instagram lentil bread, and it did not disappoint! This protein-rich and Weight Watchers-friendly bread is fluffy, so flavorful, and naturally gluten-free! There is some prep involved, but the results are totally worth it. 

After soaking the lentils overnight, we blend them with a bit of oat flour, a couple of tablespoons of Greek yogurt, an egg, a teaspoon of olive oil, salt, and baking powder. I poured this mixture into a rectangular baking mold and topped it with pumpkin seeds, sesame seeds, whole oats, and chopped almonds – basically, everything I had in my pantry. The result? A divine loaf. 

Why You Should Try Lentil Bread

There are several reasons to give this lentil bread a try. For those of us on Weight Watchers, finding a variety of breakfast options can be challenging. Traditional American breakfasts with toast, cereal, or pancakes are often off-limits. I prefer savory breakfasts, saving oat pancakes for special occasions, so any kind of “bread” is a welcome addition to my mornings. This lentil bread is especially easy to make ahead of time, which means no one has to bake bread first thing in the morning. Plus, it’s perfect for dipping into the many delicious stews we’ve prepared.

Most importantly, it’s 100% gluten-free.

Preparation Time

• Soaking Time: 8 hours (overnight)
• Preparation Time: 15 minutes
• Cooking Time: 35-40 minutes

Servings

• Portions: 8 slices
• Serving Size: 1 slice, 60 g.

1 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients

For the bread:

• 1 ¼ cup dried lentils, (250 g), soaked overnight
• ½ cup oat flour, (60 g)
• 2 tablespoons Greek yogurt, plain, nonfat, 30 g.
• 1 large egg
• 1 teaspoon olive oil
• 1 teaspoon salt
• 1 cup water
• 2 teaspoons baking powder

For the toppings:

• 1 tablespoon pumpkin seeds
• 1 tablespoon almonds chopped
• 1 tablespoon whole oats

Instructions

1. Soak the Lentils: Place 1 1/4 cups (250 g) of dried lentils in a bowl and cover with water.. Allow them to soak overnight or for at least 8 hours. This softens the lentils and makes them easier to blend.
2. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a rectangular baking mold (approximately 9×5 inches) with parchment paper or lightly grease it with oil.
3. Prepare the Lentil Mixture: Drain the soaked lentils and rinse them well. In a blender, combine the drained lentils, 2 tablespoons of Greek yogurt, 1 large egg, 1 teaspoon of olive oil, 1 teaspoon of salt, 2 teaspoons of baking powder and water.  Blend until the mixture is smooth and well combined. The batter should be thick but pourable.
4. Add oat flour: Pour the contents of the blender into a mixing bowl. Add the oat flour on top and stir well to combine. Alternatively, you can do this step directly in the blender, but be aware that a very dense mixture might overheat the motor.
5. Pour and Top: Pour the batter into the prepared baking mold, spreading it evenly. Sprinkle the top with 1 tablespoon each of pumpkin seeds, chopped almonds, and whole oats. These add texture and a pleasant crunch to the bread.
6. Bake: Place the mold in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. If the top browns too quickly, cover it loosely with aluminum foil to prevent burning.
7. Cool: Once baked, remove the bread from the oven and let it cool in the mold for about 10 minutes. Carefully transfer the bread to a wire rack to cool completely before slicing.

Variations and Substitutions

My first variation to try next time is using red lentils. The traditional lentils produce bread similar to whole grain, but red lentils might give a more classic bread appearance.

Add any spices you like to flavor your bread: rosemary, oregano, thyme, or even Parmesan cheese.

Tips and Tricks for Making Lentil Bread

1. Soak: Lentils must be soaked overnight to soften them and reduce cooking time.
2. Rinse: After soaking, rinse the lentils thoroughly under running water to remove any debris or excess starch.
3. Line the Baking Mold: Although this bread doesn’t usually stick, it’s best to line the mold with parchment paper.
4. Storage: Store any leftovers in the fridge. It reheats well, but unlike traditional bread, it shouldn’t be kept in the pantry. The bread keeps well for up to 5 days and can be reheated in the toaster or oven as needed.

By following these tips and making a few variations, you can enjoy a new, healthy addition to your breakfast routine. Give it a try, and you might find it becomes a staple in your kitchen, just as it has in mine.