Can I use canned lentils instead of dry?

You can certainly use canned lentils to save time compared to making them from scratch. Drain and rinse lentils to remove any excess sodium or canned residue. Blend them up into a puree, just like you would dry cooked lentils.

Why is Lentil Bread Nutritious

Lentil bread contains essential nutrients such as potassium, magnesium, and iron. This bread is packed with antioxidants and vitamins thanks to the blueberries.

How long does blueberry lentil bread last?

Blueberry lentil bread can be stored at room temperature for up to 3 days in an airtight container. To store the bread for longer, freeze the individual slices. They can then be thawed out and heated whenever necessary.

Can you easily find lentil flour in stores?

Lentil flour has become increasingly popular and can be found in health food stores or on the internet. You can also make your lentil flour by using a food processor or high-speed blender to grind dried lentils.

Easy Blueberry Lentil Bread Recipe

Description

A moist and nutritious loaf packed with protein-rich lentils and bursting blueberries, perfect for breakfast, snacks, or a healthy dessert.

Ingredients

Scale

1 cup cooked and mashed lentils (red or yellow lentils work best)
1 1/2 cups all-purpose flour (or whole wheat flour for extra fiber)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup unsalted butter, melted
1/4 cup honey or maple syrup
1/4 cup sugar
2 large eggs
1/2 cup plain Greek yogurt (or unsweetened applesauce)
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Mix Wet Ingredients: In a large bowl, whisk the mashed lentils, melted butter, honey, sugar, eggs, yogurt, and vanilla extract until well combined.
Combine: Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix.
Fold in Blueberries: Gently fold the blueberries into the batter, being careful not to crush them.
Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Notes

Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Freezing: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature before serving.
Variations: Add chopped nuts, seeds, or a sprinkle of oats on top for extra texture.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert

Nutrition

Serving Size: 12 slices
Calories: 220 kcal
Sugar: 12g
Fat: 8g
Saturated Fat: 3g
Carbohydrates: 30g
Protein: 5g