Healthy Lentil and Oat Bread with Veggie Filling

Ingredients

• 250 g Dried Brown Lentils (rinsed and soaked)
• 500 ml Water (for soaking lentils)
• 30 ml Olive Oil (extra‑virgin, divided (15 ml for dough, 15 ml for sauté))
• 2 tbsp Rice Flour (gluten‑free)
• 1 tsp Turmeric Powder (for color and mild flavor)
• 1 tsp Salt (adjust to taste)
• 1 tsp Ground Coriander
• 1 tsp Baking Powder
• 2 tbsp Rolled Oats (plus extra for dusting work surface)
• 2 tbsp Plantain (ripe, mashed)
• 2 tbsp Sunflower Seeds (for topping)
• 2 tbsp Sesame Seeds (for topping)
• 1 medium Onion (diced)
• 1 medium Carrot (peeled and diced)
• 1 small Zucchini (diced)
• 2 Garlic Cloves (minced)
• 2 tbsp Fresh Dill (chopped)
• 1 slice Processed Cheese (grated or chopped)
• ½ lemon Lemon Juice (freshly squeezed)
• 1 Avocado (sliced, optional filling)
• 1 Hard‑Boiled Egg (sliced, optional filling)
• 1 small Tomato (sliced, optional filling)
• ½ cup Fresh Spinach (optional filling)

Instructions

1. Soak Lentils

   Place the dried lentils in a bowl, cover with 500 ml of water and let them soak for 8 hours or overnight.

   Time: PT8H

2. Blend Lentils

   Drain the soaked lentils and transfer them to a blender. Add 15 ml of olive oil and blend until you obtain a smooth, thick batter.

   Time: PT5M

3. Prepare Dry Mix

   In a large mixing bowl combine rice flour, turmeric, salt, ground coriander, baking powder, rolled oats, and the mashed plantain. Stir to distribute evenly.

   Time: PT5M

4. Form the Dough

   Add the blended lentil batter to the dry mixture, then stir in the remaining 15 ml olive oil. Mix until a cohesive, slightly sticky dough forms.

   Time: PT5M

5. First Rest

   Cover the bowl with cling film or a kitchen towel and let the dough rest in a warm place for 30 minutes.

   Time: PT30M

6. Prepare Vegetable Filling

   Heat 15 ml olive oil in a skillet over medium heat. Add diced onion and sauté for 3‑5 minutes until translucent. Add carrot and zucchini, season with a pinch of salt, and cook until vegetables are tender.

   Time: PT5M

   Temperature: Medium heat

7. Make the Savory Sauce

   To the cooked vegetables add minced garlic, chopped dill, grated processed cheese, and the juice of half a lemon. Stir until the cheese melts and the sauce becomes creamy.

   Time: PT5M

   Temperature: Medium heat

8. Preheat Oven

   Preheat the oven to 200 °C (392 °F).

   Time: PT10M

   Temperature: 200 °C

9. Shape the Bread

   Dust a clean work surface with a little rolled oats. Transfer the rested dough onto it, divide into 6 equal portions, and shape each portion into a smooth ball. Flatten each ball slightly, fold the edges inward as shown in the video, and place on a parchment‑lined baking tray.

   Time: PT10M

10. Second Rest

    Cover the shaped dough balls with a kitchen towel and let them rest for 10 minutes.

    Time: PT10M

11. Score and Add Toppings

    Using a sharp knife, cut small slits on the top of each roll. Sprinkle sunflower and sesame seeds over the surface.

    Time: PT5M

12. Bake

    Bake the rolls in the preheated oven for 50 minutes, or until the crust is golden‑brown and crispy.

    Time: PT50M

    Temperature: 200 °C

13. Cool and Fill

    Remove the bread from the oven and let it cool on a wire rack for 15 minutes. Slice each roll open and optionally fill with sliced avocado, hard‑boiled egg, tomato, and fresh spinach. Drizzle a little of the leftover veggie‑cheese sauce if desired.

    Time: PT15M

Nutrition Facts

Calories

210

Protein

9 g

Carbohydrates

30 g

Fat

7 g

Fiber

6 g