If you’re looking for a healthy, hearty, and protein-packed bread recipe, you are going to love this! This lentil and quinoa spinach bread is loaded with fiber, protein, and delicious flavors. It’s gluten-free, easy to make, and perfect for meal prep. You can enjoy it as a snack, with salads, or even as a side dish.
Ingredients You Will Need
- 1 cup dry red lentils
- 3/4 cup dry quinoa
- Water for soaking
- 4 large eggs
- 1/2 cup crumbled feta cheese
- 2 packed cups chopped spinach (fresh or frozen, squeezed dry)
- 1 small onion, roughly chopped
- 1 tablespoon minced garlic
- 1/4 cup ground flaxseed
- 1/4 cup oat flour (or almond flour)
- 1/2 tablespoon Italian seasoning
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Optional: 1 tablespoon lemon juice or apple cider vinegar
- Optional: shredded cheese for topping
How to Make Lentil and Quinoa Spinach Bread
Step 1: Soak the Lentils and Quinoa
Start by placing the dry red lentils and quinoa in a large bowl. Cover them with water and soak for 4 to 6 hours. Red lentils soften faster than green or brown ones. After soaking, drain the mixture and rinse it really well.
Step 2: Preheat Your Oven
Preheat your oven to 375ºF. Line a loaf pan with parchment paper or grease it properly so that the bread doesn’t stick.
Step 3: Blend the Base Mixture
In a high-speed blender or a food processor, add the soaked and drained lentils and quinoa, eggs, onion, garlic, olive oil, flaxseed, oat flour, Italian seasoning, salt, pepper, and lemon juice if you’re using it. Blend the ingredients until the mixture is mostly smooth but still has a little texture — it should look like a slightly runny hummus.
Step 4: Add Spinach and Feta
Pour the blended batter into a large mixing bowl. Gently stir in the chopped spinach and crumbled feta cheese until evenly mixed.
Step 5: Bake the Bread
Transfer the mixture into your prepared loaf pan. Press it down firmly to make sure it holds its shape while baking. Bake for about 50 to 52 minutes, or until the top is golden and the center feels firm when touched. A toothpick inserted in the middle should come out mostly clean. If you like, sprinkle some shredded cheese on top during the last few minutes of baking.
Step 6: Cool Completely Before Slicing
Let the bread cool in the pan for at least 15 to 20 minutes. After that, move it to a wire rack and allow it to cool fully before slicing. It will hold together much better once completely cooled.
Why You Should Try This Recipe
This bread is not just healthy — it’s super satisfying too! Packed with plant-based protein from lentils, quinoa, eggs, and flaxseed, it’s a great option for vegetarians or anyone looking to eat more nutritious foods. It’s also naturally gluten-free and can be easily made dairy-free by skipping the feta cheese.
You can enjoy it for breakfast, lunch, or dinner. It’s hearty enough to be a meal on its own or pair it with a bowl of soup or a fresh salad. Plus, it freezes really well, making it perfect for busy weeks!
FAQs
Can I skip soaking the lentils and quinoa?
No, soaking is important to soften them and ensure the bread cooks properly. It also helps with digestion.
Can I use green or brown lentils instead of red?
It’s best to stick to red lentils for this recipe because they cook faster and blend better for a smooth texture.
How should I store the lentil quinoa bread?
Store the bread in an airtight container in the fridge for up to 5 days. You can also freeze it for longer storage.
Can I make this bread dairy-free?
Yes! Just skip the feta cheese or replace it with a plant-based alternative.
Can I add other vegetables to the batter?
Absolutely! Grated carrots, zucchini (squeezed dry), or chopped peppers would make tasty additions.
