If you’re searching for a healthy bread that’s filling, full of protein, and easy to make, this lentil and quinoa spinach bread is a must-try! It’s packed with fibre, protein, and natural goodness, making it great for meals or snacks.
Whether you’re following a gluten-free diet or just want something wholesome, this bread fits right into your lifestyle. You can enjoy it with soups, salads, or even on its own.
Ingredients You’ll Need
- Dry red lentils – 1 cup
- Dry quinoa – ¾ cup
- Water – for soaking
- Large eggs – 4
- Crumbled feta cheese – ½ cup
- Chopped spinach (fresh or frozen, squeezed dry) – 2 packed cups
- Small onion – 1, roughly chopped
- Minced garlic – 1 tablespoon
- Ground flaxseed – ¼ cup
- Oat flour or almond flour – ¼ cup
- Italian seasoning – ½ tablespoon
- Sea salt – ½ teaspoon
- Black pepper – ½ teaspoon
- Olive oil – 1 tablespoon
- Optional – 1 tablespoon lemon juice or apple cider vinegar
- Optional – Shredded cheese for topping
Step-by-Step Instructions
Step 1: Soak the Lentils and Quinoa
Start by soaking the lentils and quinoa in a big bowl of water. Let them soak for 4 to 6 hours. After soaking, drain the water and rinse them well.
Step 2: Preheat the Oven
Heat your oven to 375ºF (around 190ºC). Line your loaf pan with parchment paper or grease it well to prevent sticking.
Step 3: Blend the Main Ingredients
In a food processor or high-speed blender, add the soaked and rinsed lentils and quinoa along with eggs, onion, garlic, olive oil, flaxseed, oat flour, Italian seasoning, salt, pepper, and lemon juice (if using). Blend until the mixture is mostly smooth but still has a bit of texture, like a thick batter.
Step 4: Add Spinach and Feta
Transfer the blended batter to a big mixing bowl. Gently mix in the chopped spinach and crumbled feta cheese. Stir well so everything is combined evenly.
Step 5: Bake the Bread
Pour the mixture into your prepared loaf pan and press it down lightly. If you want, sprinkle some shredded cheese on top. Bake for 50 to 52 minutes or until the top is golden and a toothpick comes out mostly clean from the centre.
Step 6: Let It Cool Completely
After baking, let the bread cool in the pan for about 20 minutes. Then move it to a wire rack and wait until it cools fully before cutting. This helps the bread hold its shape better.
Why You’ll Love This Bread
This spinach bread is not just healthy—it’s also full of flavour and super satisfying. It’s a great source of protein, thanks to lentils, quinoa, eggs, and flaxseed. If you skip the cheese, it’s fully dairy-free too. Plus, it’s gluten-free by nature, making it ideal for people with food allergies or special diets.
Perfect for breakfast, lunch, or dinner, you can pair it with soup or salad, or just enjoy a slice on its own. It’s also great for meal prep and freezes very well, so you can make it once and enjoy it all week.
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.
