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Parmesan Garlic Lentil Bread

By Chanel Clark

  • Oven: 350⁰ F 
  • Bake: 35 minutes


  • 1 c boiled, soft lentils 
  • 1 package active dry yeast (dissolved in 1/4 cup warm water) 
  • 1/4 c sugar 
  • 1 tsp salt 
  • 1 egg or 2 egg whites 
  • 2 c real butter (room temperature) 
  • 3 large cloves garlic (crushed or diced) 
  • 6 c flour 
  • Parmesan cheese (to taste) 


Combine lentils, dissolved yeast, sugar, salt, egg, butter and garlic until blended. Add 2 cups flour and mix. Slowly mix in remaining flour until smooth dough is formed. Knead dough on a floured surface until elastic. Place in bowl sprayed with nonstick spray, cover until it doubles in size. Punch the dough down, separate into two sections. Form into a twist. Let rise until doubled again. When ready, brush with butter and sprinkle desired amount of parmesan cheese on the top. Bake for 35 minutes or until bread reaches desired doneness. Serve warm if desired.

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