Lentil Bread with Cumin, Curry & Pumpkin Seeds (Vegan, Gluten-Free, High-Protein)

Hi everyone! Just baked this hearty, protein-rich lentil bread that’s totally vegan and gluten-free. Super flavorful with curry and cumin, and topped with crunchy pumpkin seeds. Perfect for dipping, toasting, or snacking on its own.

Ingredients:

• 1 cup red lentils (soaked 4+ hours or overnight)
• 1 tsp baking powder
• 1 tsp ground cumin
• 1/2 tsp curry powder
• 1/2 tsp garlic powder
• 1/2 tsp salt (or to taste)
• 1 tbsp sesame seeds (optional, mixed in)
• 1 tbsp linseed (flaxseed) oil
• Pumpkin seeds & extra sesame seeds (for topping)
• ~1/2 cup water (adjust to consistency)

Instructions:

1. Preheat oven to 180°C / 350°F.
2. Rinse and drain the soaked lentils.
3. Blend lentils with baking powder, spices, oil, salt, and just enough water to get a thick, smooth batter.
4. Stir in sesame seeds if using.
5. Pour batter into a greased or parchment-lined loaf pan.
6. Sprinkle with pumpkin seeds and a pinch of salt.
7. Bake for 40–45 minutes, or until the top is golden and a toothpick comes out clean.
8. Cool completely before slicing for best texture.

Tips:

• Slice and toast leftovers — they’re amazing with hummus or vegan cheese.
• You can swap spices for smoked paprika, chili flakes, or rosemary for variety.