Healthy Breads
VITA High-Protein Red Lentil Bread
A wholesome Mediterranean-style bread made with red lentils, sun-dried tomatoes, olives, and fresh herbs. Soft and moist inside with a golden crust — no white flour, no white sugar, 10g of protein per slice.
Protein
10g
Calories
120 kcal
Prep Time
15 min + 4–8 hrs soak + 60 min bake
Servings
10
Ingredients
- •180g (about 1 cup) dry red lentils, soaked 4–8 hours
- •2 large eggs
- •100g egg whites
- •100g plain 0% Greek yogurt
- •30g unflavored whey protein isolate
- •20g psyllium husks
- •40ml water
- •10g baking powder
- •1 tbsp tomato paste
- •½ tsp salt
- •½ tsp sweet paprika
- •½ tsp dried oregano
- •Black pepper, to taste
- •3 sun-dried tomatoes, finely chopped
- •30g chopped olives
- •2 tbsp fresh parsley, finely chopped
Instructions
- 1Rinse the red lentils thoroughly. Soak in cold water for 4–8 hours. Drain well before using.
- 2Transfer the soaked lentils to a food processor. Add the eggs, egg whites, Greek yogurt, water, tomato paste, whey protein, baking powder, salt, paprika, oregano, and black pepper. Blend until smooth.
- 3Add the psyllium husks and mix thoroughly. Let the batter rest for 15–20 minutes to thicken.
- 4Fold in the chopped sun-dried tomatoes, olives, and fresh parsley.
- 5Preheat the oven to 350°F (175°C). Line an 8×4-inch (20×10 cm) loaf pan with parchment paper.
- 6Transfer the batter into the prepared pan and smooth the surface with a damp spatula.
- 7Bake for 50–60 minutes until golden brown and firm in the center. If the top browns too quickly, cover loosely with foil.
- 8Cool in the pan for 15 minutes, then transfer to a wire rack and cool completely before slicing.
VITA Tips
- ✦Allow the bread to cool completely before slicing for the best structure. Store in an airtight container in the fridge for up to 4 days, or freeze individual slices for up to 2 months.