Holiday Lentil Bread

Course: Appetizers / Snacks
Difficulty: Easy
Pulse Type: Lentils
Specialty Diet: Vegetarian
Nutrition: 7g+ protein
Print

Ingredients

  • 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

Instructions

  1. *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.
  2. Preheat oven to 350°F.
  3. In a mixing bowl, cream together butter and sugar. Beat in eggs; blend in buttermilk.
  4. Stir in lentils and remaining ingredients just until blended.
  5. 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.
  6. 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.