Olive Herb Lentil Bread ~11g Protein 10g Fiber Per slice

Making alternative bread options is my new favorite hobby

I’m back!

I took a much-needed break, and it feels really good to be here again.

Every year, I tell myself I’m going to take a real break from December 15 to January 15. Some years, that intention feels easy. Other years, not so much. This year was one of the harder ones.

As an entrepreneur, especially in the social media space, there’s this quiet but persistent fear that taking too much time away will cost you something. Fewer subscribers. Less engagement. A drop you won’t be able to recover from. Each day offline can feel like you’re falling behind, and that pressure can make rest feel risky instead of restorative.

But I’ve learned, over time, that I can’t pour from an empty cup.

The truth is, the people who are meant to be here stay. And when I return with my cup full, my ideas clearer, and my energy renewed, I’m able to show up better. Not just for myself, but for the people I share with and serve. Growth doesn’t come from constant output. It comes from rhythm.

This year, I made a conscious effort to reframe how I see rest. Not as something I earn after burning myself out. Not as a punishment for slowing down. But as a requirement.

Every living thing has seasons. There’s a season for sowing, when energy is directed outward. A season for growth and blooming. A season for pruning, letting go of what no longer serves. And a season for rest, when nothing visible is happening, but everything essential is being restored beneath the surface.

Rest isn’t the absence of productivity. It’s part of the cycle.

During this time, I rested actively. I learned how to snowboard, spent long days in the mountains breathing in crisp air, and slowed my evenings down in the kitchen. Cooking without pressure. Experimenting without a deadline. Letting curiosity lead instead of performance.

Learning To Snowboard In Bakuriani Mountains

One thing I kept coming back to was bread. Specifically, alternative breads made from beans and seeds. I’ve been loving the challenge of creating high-protein, grain-free, gluten-free breads that still feel satisfying and nourishing.

In December, I shared my lentil bread, and while many of you loved it, a few of you told me it felt a little bland. And honestly, that’s fair. Lentil bread without herbs or add-ins is very simple. For me, that works. I like neutral bases. But it doesn’t have to be that way.

So I started playing with flavor.

Lentils are incredible in that they absorb whatever you give them. Herbs with depth work best here. Rosemary. Thyme. Parsley. Chives. I tested different combinations, added warmth with spices, and eventually landed on this Mediterranean-style lentil bread (Olive-Herb Lentil Bread). The chopped olives tucked inside are the kind of detail that makes each slice feel special without being complicated.

Olive-Herb Lentil Bread

I also experimented with adding psyllium husk powder. It’s optional, but it does help create a more bread-like structure and adds a generous boost of fiber. Psyllium husk is a soluble fiber that absorbs water and forms a gel, which helps with texture and digestion. That said, this loaf doesn’t require a binder. If you skip it or don’t have any on hand, the bread still works. You can also use chia gel or flax gel if that’s what you have.

Either way, what you end up with is a nutrient-dense, deeply nourishing bread that’s approachable to make and endlessly customizable.

Once it’s baked, let it cool completely. I store mine in the fridge for up to a week, or slice it, freeze it, and keep it in an airtight container for up to a month. When I’m ready to enjoy it, I just transfer a slice to the fridge to thaw.

This bread feels like an extension of that slower season. Made without rush, shaped by curiosity, and improved through quiet experimentation. There’s something deeply satisfying about creating food this way, letting ideas unfold without pressure and trusting that simplicity, when cared for, can be enough.

Rest creates space for creativity to return naturally, and this loaf is a small reflection of that truth. I hope it inspires you to slow down in your own way, whether that’s in the kitchen or beyond it.

If you try the recipe, I’d love to hear how you make it your own.

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Olive-Herb Lentil Bread

• 2.5 cup of red lentils (500grams)

• 1/2 cup water

• 1 1/2 tbsp apple cider vinegar

• 1/3 cup chopped parsley

• 3 Tbsp chopped chives

• 3 Tbsp rosemary

• 2 tsp lemon zest

• 1-2 tsp garlic powder

• ½ tsp sea salt

• 2 Tbsp olive oil

• 3 Tbsp psyllium husk powder

• ½ cup chopped olives

1. Add the lentils to a large bowl and cover with plenty of water. Soak for at least 2 hours or overnight. Drain well.

2. Preheat your oven to 400°F (205°C). Line a loaf pan with parchment paper.

3. Drain the lentils. Then, add the soaked lentils to a blender with ½ cup of fresh water. Blend on high until completely smooth, about 1 minute. Use a tamper if needed

4. Add the mixture to a large bowl then stir in the remaining ingredients.

5. Pour the batter into the lined loaf pan. Smooth the top with a spatula and add a mix of pumpkin seeds and sunflower seeds.

6. Bake for 45 to 55 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

7. Let the bread cool in the pan for 10 minutes, then lift it out and let it cool completely before slicing.

Nutrition Facts Per 1 slice (1/9 loaf) Estimated

• Calories: ~215 kcal

• Carbohydrates: ~28 g

• Protein: ~11 g

• Fat: ~8.5 g

• Saturated Fat: ~1.2 g

• Cholesterol: 0 mg

• Fiber: ~9.5 g

• Sugar: ~1.3 g

• Sodium: ~300 mg

• Potassium: ~430 mg

• Calcium: ~40 mg

• Iron: ~3.2 mg

Why I love this lentil bread nutritionally 🤍

• High protein for a bread
Lentils provide a complete plant-forward protein base

• Very high in fiber
Psyllium husk + lentils support digestion and help keep blood sugar steady

• Low in sugar
Only naturally occurring sugars, no added sweeteners

• Heart-healthy fats
Olive oil and olives provide nourishing monounsaturated fats

• Mineral-rich
A good source of iron and potassium to support energy and muscle function

Especially supportive for:
✔ Gut health
✔ Blood sugar balance
✔ Hormone-friendly, steady energy meals
✔ Gluten-free, whole-food eating

I’m really prioritizing protein and fiber right now, and this lentil bread just works. I love it with hummus, fresh herbs, and a little lemon, simple, nourishing, and so satisfying. I hope you enjoy it!

Moving forward, we’re back to our regular scheduled program of MWFridays, with high-protein, high-fiber recipes, gut-healthy tips, and easy meal prep ideas that make eating clean feel nourishing and approachable.