Ingredients
400g Red Lentils
40g Psyllium Husk (not the powder)
1 Tsp Bicarbonate of Soda
1 Tsp Sea Salt
3 Tbsp Olive Oil
120ml Water
1 Tbsp Apple Cider Vinegar
Preparation
Step 1
Rinse the red lentils till water runs clear - it will take a while, but is an important step, so don't skip it.
Step 2
Leave red lentils to soak in plenty of water, ideally over night, but at least 3 hours.
Step 3
Line a loaf tin with baking paper and turn on the oven at 180 degrees.
Step 4
Drain lentils and pop all ingredients, apart from the apple cider vinegar, in a blender. It's very important the that apple cider vinegar doesn't go in till the rest of the ingredients have formed a dough in the blender (takes about 2 minutes). Once the doughy texture has formed, add the apple cider vinegar and give it a 10-20 second wizz.
Step 5
Transfer the dough to the lined loaf tin somewhat quickly. Make sure you push the dough into the corners and even out the surface before popping it in the oven.
Step 6
Bake for 30 minutes. Then lift out the loaf (leaving the baking paper on it), remove the tin, turn up the heat in the oven to 200 degrees, and place the loaf back in the oven for another 10 minutes.
Step 7
Leave to cool and enjoy as you would any other bread.