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Recipe by

Lentils.org

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Irish Soda Bread with Red Lentils

Prep Time: 30 Minutes

Total time: 1 Hours 10 Minutes

Servings: 8 slices

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1/4 cup (60 mL) dry red lentils

    2 cups (500 mL) all-purpose flour

    2 cups (500 mL) whole wheat flour

    1/2 cup (125 mL) old fashioned (large flake) oats

    2 tsp (10 mL) baking soda

    1 tsp (5 mL) baking powder

    1 tsp (5 mL) salt

    1/4 cup (60 mL) butter, cut in pieces

    2 cups (500 mL) buttermilk or plain yogurt, thinned with milk

    1 large egg

    1 cup (250 mL) raisins or other dried fruit


Directions

  1. Preheat oven to 350˚F (180°C). In a small saucepan, cover lentils with water, bring to a boil, and simmer for 15-20 minutes, or until very soft. Drain well and set aside.
  2. In a large bowl, stir together flours, oats, baking soda, baking powder, and salt. Add butter and blend with a pastry cutter, fork, or your fingers until crumbly. In a small bowl or measuring cup, stir together buttermilk and egg with a fork; pour it into dry ingredients, add lentils and raisins, and stir until you have a stiff, sticky dough.
  3. Spread dough out onto a lightly floured surface and knead three to four times, shaping it into a slightly flat ball. Transfer to a parchment-lined sheet and cut two deep slashes across the top, making an X.
  4. Bake for 35-40 minutes, until a deep golden colour and hollow-sounding when tapped on bottom. Transfer to a wire rack to cool, with a tea towel draped overtop to keep crust soft. Cut into wedges and serve warm.

Nutritional Information

  • Serving Size: 1 slice
  • Per serving:
  • Calories 400
  • Total Fat 8 g
  • Saturated Fat 4.5 g
  • Cholesterol 40 mg
  • Carbohydrates 69 g
  • Dietary Fibre 6 g
  • Sugar 19 g
  • Protein 13 g
  • Sodium 750 mg
  • Potassium 134 mg
  • Folate 56 mcg