Of which 0.7 g sugars and 0.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Iron (lentils) · Fiber (lentils) · Plant protein (lentils)
Allergens none
Flourless red lentil bread
Nothing but legumes: dense, moist and full of fiber, without a grain of flour.
Ingredients
- 1 cup red lentils, uncooked (200 g / 7 oz)
- 2 cups water, for soaking (480 g / 1 lb) — drain completely before using; it doesn't go into the dough
- ¼ cup olive oil (40 g / 1½ oz)
- 1 tsp salt (6 g)
- 1 tsp apple cider vinegar (5 g)
- 1 tbsp baking powder (12 g)
Method
- Soak the red lentils in the water for at least 3 hours, until plump and soft.
- Preheat the oven to 180 °C (350 °F) and grease a small loaf pan.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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