More like a shade of sunrise, the red lentil is high in protein, fibre and stabilises blood sugar. Once fermented, this humble Eastern grain breaks down starches and proteins, making it easier to digest, and activates the bioavailability of iron, zinc and magnesium—minerals women commonly lack. Then, to encourage a deeper glow, we add ingredients that provide natural umami and promote gut health, such as psyllium, miso, kefir, and apple cider vinegar.
Aside from soaking time, it's a quick and deeply nourishing alternative to store-bought breads. It tastes glorious toasted with a hot slab of butter or laden with avocado and salt.
Pre Ingredients
- 300g red lentils (soaked throughout the day)
- 100ml filtered water
Wet Ingredients
- ½ cup kefir or unsweetened full fat yogurt
- 50ml extra virgin olive oil
- 2 eggs
- 1 tbsp miso paste
- 1 tbsp ACV
Dry Ingredients
- ½ cup tapioca flour
- ½ cup corn kernels
- Chopped chives
- ½ cup grated cheddar
- ½ chilli, finely chopped
- Salt & pepper
- 2 tsp baking powder
- 1 tsp garlic powder
- 1 tbsp psyllium husks
Method
1. Soak red lentils first thing in the morning.
2. That evening, drain and blitz in a blender with 100ml water. Transfer to a bowl and let it ferment overnight. To ensure good fermentation, use a brewer's heat pad.
3. In the morning, preheat the oven to 180°C.
4. In a bowl, mix all wet ingredients together.
5. In a separate bowl, mix all the dry ingredients.
6. Combine the dry, wet, and fermented lentil mixture. Fold gently to avoid knocking out the air.
7. Pour into a greased or lined loaf tin. Sprinkle with grated parmesan and bake for one hour. Leave to cool before slicing.
