Tomato Soup and Lentil “Bread” (gluten free)

So last fall I was eating some lentils, and the thought popped into my head, I wonder if you can make bread with lentils?  So of course, I did what every good internet user does: I Googled it.  This brought me to Nora’s blog, Natural Noshing, where she had coincidentally posted a recipe the previous day about using lentils to make a flatbread.  So I tried it and actually made it numerous times throughout the semester.  I hadn’t made it in a while, but then my mom reminded me about it and I decided to try it again a few times.  The other night tomato soup sounded good, so I made the bread to go with it.

Nora’s recipe is obviously my inspiration for this adaption (even more coincidentally, she posted another lentil bread recipe today!), but here is my take on it.

Lentil Bread  (gluten free)

1 cup cup green lentils
2 Tbsp flaxseed meal
1 cup water
1 egg
3 TB olive oil
1/2 TB paprika
2 TB dried minced onions
1/2 TB garlic powder
1/2 TB basil
2 tsp sea salt
1 tsp baking soda

Preheat oven to 375F. In a small food processor, grind up the lentils until they are like a coarse flour. I used a Vitamix with the dry foods blade/container. Pour into a bowl (or keep in the blender), and mix in the water, then the egg, oil, and spices. It should be a relatively thick mixture, although thinner at first; the lentils will absorb the liquids. Grease a 9×9 pan with your oil of choice, pour into the pan and smooth out the mixture, sprinkle spices on the top to garnish (optional). Bake for 24-30 minutes, or until the top is crispy and browned. Let cool and enjoy!

This recipe for tomato soup is from Eileen Gotschall’s book, Breaking the Vicious Cycle, which details the specific carbohydrate diet.  This is recommended for those who live with Crohn’s Disease, Diverticulitis, Celiac Disease, autism, Candida overgrowth and Cystic Fibrosis.  I’d recommend looking into it even if you’re just looking for ways to eat healthier, it’s very informative.

Cream of Tomato Soup

2 cups tomato sauce
1/2-1 cup homemade yogurt
honey to taste
1-2 tsp salt
1 TB basil

Blend together the tomato sauce, yogurt and honey (I used a Vitamix); then add the salt and basil. Pour into a pot and cook on medium high until hot and steaming. Serve into bowls and enjoy.

I hope you find these recipes helpful – let me know if they try them and how they turn out! :)

4 thoughts on “Tomato Soup and Lentil “Bread” (gluten free)

  1. Love your take on it with the spices and herbs :) Thanks so much for the mention! I tried egg with the bread too, it adds more moisture and is a little bit more bread-like!
    As for that soup…mmmmmm! It looks delish, I’ll have to give it a go!

    • No problem – thanks for the idea! :) The egg was a random addition that I ended up liking the results of as well, I think it certainly does maintain a better crumb that way. Thanks, I’m sure you’d like the soup! It is pretty tasty, especially with the bread. :)

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