Best Lentil Bread Recipes

LENTIL BREAD

Steps:

• In a saucepan, combine the lentils, water, onion and garlic; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until lentils are tender. Cool slightly. Transfer mixture to a blender or food processor; cover and process until smooth. Cool to 110°-115°., In a large bowl, dissolve yeast in warm water. Add the milk, lentil mixture, oil, sugar, Parmesan, salt, whole wheat flour and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Divide into thirds; shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 35-45 minutes or until golden brown. Remove from pans to wire racks to cool.

LENTIL SOUP IN BREAD BOWLS

Steps:

• Cook the pancetta in a heavy-bottomed 4- to 5-quart pot over medium heat, stirring occasionally with a wooden spoon, until crisp and the fat has rendered, about 10 minutes. Add the onion and jalapeño pepper. Season with salt and sweat until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. (Add a little oil if your pot seems dry.) Add the cumin and coriander. Add the tomato paste and cook, stirring, 1 to 2 minutes. Add the lentils, can of tomatoes, chicken stock and a pinch of salt. Stir to combine, then increase the heat to medium-high and bring to a boil. Cook for 2 to 3 minutes to marry the flavors. Reduce to a simmer and cover. Cook until the lentils are tender, start checking at 20 minutes. Continue cooking, uncovered, stirring to break down the lentils and thicken the soup, another 10 to 15 minutes. Taste and adjust the seasoning with salt and pepper.
• Serve in bowls with a drizzle of olive oil, a dollop of yogurt and fresh cilantro leaves, or use the bread bowls. If using the bread bowls, cut a circle around the top of each with a paring knife, then gently pull out the tops. Remove some of the bread innards and have as a snack. Fill each bread bowl with hot soup and garnish with a dollop of yogurt and fresh cilantro leaves.
• Combine the flour, milk powder, yeast and salt in the bowl of a stand mixer and whisk together. Add the water and oil and mix with the dough hook until a dough forms, scraping down the sides. Knead on medium-high speed until it pulls away from the side of the bowl and makes a smacking noise, 12 to 15 minutes. (The dough will be very sticky and soft, but do not add more flour.) Scrape out into a liberally oiled bowl, then toss to coat in the oil and cover in plastic. Allow to rise in a warm place until doubled in size, about 1 hour.
• Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
• Prepare a parchment or silicone mat-lined baking sheet. Turn the dough onto a lightly floured countertop and gently fold over onto itself to deflate some of the gas. Divide the dough into 4 pieces and roll into tight balls. Evenly space the balls on the prepared baking sheet and cover with plastic. Let proof until puffy and almost doubled; depending on the temperature, this can take anywhere from 30 minutes to 1 hour.
• Snip the tops of the dough balls with scissors in an X and bake until golden brown and puffed up and they feel hollow when you tap, begin checking at 15 minutes. Let cool on a rack.

LENTIL WAFERS/ BREAD (PAPPADUM)

Steps:

• Heat the oil in an Indian kadhai or a deep-fryer to a depth of 2 inches. When the oil is hot to 375 F degrees, drop one wafer into the oil. The wafer will turn several shades lighter and expand considerably, this will take about 5 seconds. Remove with a pair of tongs and drain on paper towels. Fry all the wafers the same way.

LENTIL-SMOTHERED GREENS ON FRIED BREAD

Steps:

• Heat ⅔ cup oil in a large Dutch oven or other heavy pot over medium. Add onion, fennel, celery, and smashed garlic and cook, stirring often, until softened but not browned, 8-10 minutes. Add red pepper flakes, 1½ tsp. paprika, and 1 tsp. salt and stir to combine. Add lentils and 1¼ cups water and stir again, scraping down sides of pot so that all of the lentils are submerged. Lay greens on top of liquid, but do not stir or toss them in. Cover pot, reduce heat to medium-low, and cook until lentils are just cooked through and greens are wilted, 10-15 minutes.
• Uncover pot and stir mixture a few times to coat greens. Simmer until most of the liquid is evaporated and lentils are saucy (not brothy), about 2 minutes. Squeeze juice of a lemon half into lentils. Taste and season with more salt if needed. Cover and keep warm.
• Heat 1 Tbsp. oil in a large nonstick skillet over medium-low. Add 2 slices of bread and cook until golden and crisp underneath, about 5 minutes. Transfer to plates and turn fried side up. Repeat with 1 Tbsp. oil and remaining bread. Rub fried side of each slice with remaining whole garlic clove; season with salt.
• Generously spoon lentil mixture over toast; drizzle with oil and lightly sprinkle with more paprika. Cut remaining lemon half into wedges and serve alongside for squeezing over.

LENTIL SOUP WITH GARLIC BREAD

Steps:

• To prepare the soup:
• In a large pot bring the stock to the boil, add the lentils bring to the boil and simmer gently while preparing the rest of the vegetables. (lentils are high in protein so once they boil some scum might gather on the surface of stock, just remove it with a spoon)
• While lentils are simmering, finely chop the onions. Heat the oil in a pan, fry the onions until soft and add to the lentils.
• Peel the remaining vegetables, grate on a coarse grater and add to the pot. Allow all to simmer till the lentils soften (1 hour from originally bringing the lentils to the boiling)
• Once lentils are soft add the tomato puree, pressed garlic, and the marjoram. Leave to simmer for further 10 minutes, add salt and pepper to taste. Serve garnished with parsley. Best served with garlic bread
• To prepare the bread:
• Cut the petit pains lengthwise through the middle without cutting through the crust on one side to leave them closed. Bake the rolls following instructions on packaging. Once out of the oven they'll open easily. Turn on the grill to medium heat and while it preheats spread butter on the hot rolls, place slices of garlic evenly on the melted butter, cover with cheese and grill till cheese is melted to your liking. While hot sprinkle with parsley so it melts into the cheese and enjoy with your soup.

LENTIL BREAD

Steps:

• Put all ingredients in bread machine in the order directed by the manufacturer.
• Select Basic Wheat Cycle, Light Setting (or equivalent).

CURRIED LENTIL BREAD

Steps:

• 1. . Stir together flour, vital wheat gluten and water. 2. Let rest 30 minutes to autolyze. 3. Add yeast and remaining ingredients. Mix just until combined. Do not knead. 4. With dampened hands, roll dough into a bowl, cover loosely with plastic wrap, and let rest at room temperature for at least 2 and if refrigerated, up to 20 hours. 5. The dough can be used immediately after the initial rise, or stored, refrigerated, loosely covered, if used within 7 days. 6. When ready to bake, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized; 450 grams) piece. Shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. 7. Allow the loaf to rest, covered with a towel, in an oiled bowl, on a pizza peel dusted with cornmeal, a silicone mat, or greased cookie sheet for 1 1/2 hours (40 minutes if using fresh, unrefrigerated dough). 8. 1/2 hr before baking time, preheat a dutch oven on the middle rack. If using a baking stone, also place an empty metal broiler tray on the rack below. 9. Just before baking, paint the top with water. Slash the loaf with 1/4-inch deep parallel cuts using a serrated bread knife or shears. 10. Slide the loaf directly into the hot dutch oven, replace lid. Alternately, place the silicone mat or cookie sheet, or the loaf itself on the stone. Pour one cup hot tap water into the broiler tray and quickly close the oven door. 11. Bake for 30 minutes with lid on and an additional 15-20 minutes with the lid removed to achieve desired crust. If you used a mat or cookie sheet, remove it and bake the loaf directly on the stone for the last third of the baking time. 12. Allow bread to cool on a rack before slicing.

PANERA BREAD TOMATO LENTIL SOUP

Steps:

• Heat oil in a large soup pot over medium heat. Add carrots, onions, and celery, and cook until the vegetables begin to soften, 5 to 6 minutes. Add the mushrooms and garlic, and cook until the mushrooms begin to release their liquid, about 3 minutes. Add tomatoes (with juice), thyme, water, salt, pepper, and lentils.
• Bring to a boil over high heat, then reduce to medium-low, cover and simmer until the lentils are tender, about 35 minutes. Stir in the balsamic vinegar. Serve with Panera Whole Grain Baguette
• Makes 4 Servings