Difficulty Easy
Pulse Type Lentils
Specialty Diet Vegetarian
Nutrition 7g+ protein

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Holiday Lentil Bread


  • 1⁄3 cup butter, softened
  • 3⁄4 cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup lentils, cooked (about 1/2 cup dry)
  • 2 cups flour, all-purpose
  • 1⁄2 tsp baking soda
  • 1⁄2 tsp baking powder
  • 1⁄2 tsp salt
  • 1⁄2 cup walnuts, or pecans; chopped
  • 1 cup cranberries, fresh or frozen


  • *Lentil preparation: For every cup of lentils, use at least 2 1/2 cups water. Bring to a boil and simmer for approximately 20 to 30 minutes or until lentils reach the desired consistency. Decorticated lentils (lentils without skins, such as Red Chief) are cooked for 6 to 12 minutes depending on the variety.
  • Preheat oven to 350°F.
  • In a mixing bowl, cream together butter and sugar. Beat in eggs; blend in buttermilk.
  • Stir in lentils and remaining ingredients just until blended.
  • Pour batter into a 9 x 5-inch loaf pan, greased on bottom only. Bake 50 to 55 minutes, or until a toothpick inserted into the center of loaf comes out clean. Cool loaf and store in plastic wrap.
  • In a medium size pan, combine at least 2 ½ cups of water with each cup of lentils. Bring to boil, cover and simmer slowly, until the lentils are tender (30 minutes). Drain off excess water.