You need to try this healthy lentil bread! No flour, just a few simple ingredients, and you've got this protein-packed, super tasty loaf. This bread has low glycemic index, is gluten-free and tastes amazing!
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Ingredients
- Red lentils - Red lentils (or yellow) blend super smooth and give the best texture.
- Greek yogurt - Go for full-fat greek, sour cream or plain yogurt (5%+).
- Eggs - Help everything stick together.
- Black pepper - A little bit for extra flavor.
- Baking powder - Helps the bread rise a bit.
- Cheddar cheese - Sharp cheddar gives the bread tasty flavor, but any cheese works. One reader made it with Asiago cheese, and it turned out great too 🙂
- Sesame seeds or everything bagel seasoning - Sprinkle on top for a bit of crunch.
- If you love this bread, try my other savory breakfast recipes: cabbage pie and cabbage pancakes.
5 Star Reviews
This recipe was surprisingly good - I added garlic and cheddar as well as parsley of a garlic bread vibe. This scone like texture was really tasty. Red lentils work best as they are soft and blend well . Thanks so much for this recipe!!
- Sue ⭐️⭐️⭐️⭐️⭐️
I mixed this up in my food processor and it worked great. This is by far the best tasting grain-free bread I've made. I think the food processor worked in plenty of air as my loaf raised well. I can hardly wait to make a grilled cheese with this bread. I honestly was not expecting this to work like it did. Definitely going back to the store this week to get more red lentils. Thanks for this recipe, I appreciate it very much!
- Jerilea ⭐️⭐️⭐️⭐️⭐️
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Lentil Bread
- Soak the lentils: Rinse and soak red lentils for at least 2 hours. Use hot water if you're short on time to speed it up.
- Puree the lentils: Drain and blend the lentils into a smooth paste using a food processor or immersion blender (or a high power blender works too).
- Mix the batter: In a large bowl, combine lentil puree, eggs, yogurt, olive oil, baking powder, black pepper, salt, dill, and cheese. Stir until fully mixed.
- Prepare the pan: Line an 8x4-inch or 9-inch loaf pan with parchment paper, leaving some overhang to lift the bread easily.
- Fill the pan - Pour the mixture into the pan and sprinkle sesame seeds on top.
- Bake - Bake at 400°F (200°C) for 45-50 minutes until golden. Start checking around 40 minutes.
- Cool - Let cool 10 minutes before slicing. Serve warm or cold.
Chef's Tip: Older lentils don't soften as well, even after soaking and cooking. If your mixture isn't blending smoothly, that's likely the reason. For best results, use fresh lentils and make sure they're fully cooked until very soft before blending.
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- Soak properly - Hot water helps speed up soaking if you're short on time.
- Start checking early - Ovens vary; check around 40 minutes to avoid overbaking.
- Red lentils are the best (and easiest to soften), but my readers have reported that it turned out great with brown and green lentils too.
- Swap herbs - Try parsley, basil, or chives if you don't have dill.
- Dairy-free option - Use plant-based yogurt and cheese substitutes.
- No loaf pan? No problem - Use any oven-safe dish, adjust the baking time and check the bread with toothpick.
Freezing And Storing Instructions
Lentil bread is a bit more moist than regular bread, so it doesn't keep quite the same way.
Here's what works best:
- Room temp (1-2 days):
You can keep it in a bread bin or wrapped on the counter, but make sure it's completely cooled first. After a day or two, it can start to feel a bit dense. - Fridge (up to 4-5 days):
Store it in an airtight container. This helps it last longer, but it may firm up slightly - just toast or warm before eating. - Freezer (best option):
Slice it first, then wrap slices individually or in small portions and freeze. This way you can grab just what you need. It reheats really well in a toaster or pan.
What I like to do: I almost always freeze half right away - it keeps the texture much better than leaving it out.
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Recipe Card
Healthy Lentil Bread
Ingredients
Equipment
Method
- Soak the lentils: Rinse and soak the red lentils in water for at least 2 hours. If you're short on time, soak them in hot water to speed it up.1 cups dry red lentils
- Blend: Drain the lentils (no need to rinse again) and puree them in a food processor or with an immersion blender until smooth (Yes, the raw lentils).
- Mix the batter: In a large bowl, combine the lentil puree with eggs, yogurt, olive oil, baking powder, black pepper, salt, dill, and grated cheddar cheese. Stir well with spatula.2 tablespoon fresh dill, ½ cup Greek yogurt, 2 medium eggs, 2 tablespoons olive oil, ⅛ teaspoon black pepper, 2 teaspoon baking powder, ½ cup cheddar cheese, ¾ teaspoon salt
- Prepare the pan: Line an 8x4-inch (22x10 cm) loaf pan with parchment paper, leaving extra on the sides to easily lift the bread later.
- Pour and top: Pour the batter into the prepared pan and sprinkle sesame seeds on top.1 tablespoons sesame seeds
- Bake: Bake at 400°F for 45-50 minutes until golden brown. Start checking at 40 minutes as ovens can be different.
- Cool and serve: Let the bread cool for 10 minutes before slicing. Serve warm or cold.
- If you loved this recipe, please leave a 5-star rating and review below!
Nutrition
Video
Tried this recipe?
Let us know how it was!Cooking with more lentils this week? Try my hearty Sweet Potato Lentil Stew next.
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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Paul Sands
Could you use yeast and a period of rising rather than baking powder?
Julia
This is no yeast recipe.
Momo
Are you cooking the lentils?
Ann
It came out so well! So moorish I had to stop myself from finishing the whole loaf, I'm amazed it packed so much flavour. It had a good rise the same as pictured, but not as many air bubbles so it was a little dense. I think I'll whisk the egg whites separately and fold into the batter next time. Lasted for 3 lunches, dry toasted really nicely accompanied with salads and guacamole, lovely recipe, thank you!
Julia
Yes, that’s a great idea! Whisking the egg whites separately and gently folding them into the batter MAY help create a lighter texture and more air pockets. Just be careful not to overmix when folding, so you don’t lose that air.
Jerilea
I mixed this up in my food processor and it worked great. This is by far the best tasting grain-free bread I've made. I think the food processor worked in plenty of air as my loaf raised well. I can hardly wait to make a grilled cheese with this bread. I honestly was not expecting this to work like it did. Definitely going back to the store this week to get more red lentils. Thanks for this recipe, I appreciate it very much!
Julia
Jerilea, I'm glad you liked it, this lentil bread is a keeper.
Ann
This looks amazing, but do I preheat the oven first or just pop it in cold? I have an electric fan oven but usually switch to normal for bread type baking, thanks:)
Julia
H, yes oven needs to be at 400. ''Bake: Bake at 400°F for 45-50 minutes until golden brown. Start checking at 40 minutes as ovens can be different.''
Naomi
This is the best lentil bread I have made, and I will definitely make it again. Does anyone know how well it keeps? Should I freeze it in wrapped slices or is it ok in a bread bin for a couple of days?
Julia
So glad you liked it! 😊 Lentil bread is a bit more moist than regular bread, so it doesn’t keep quite the same way.
Here’s what works best:
Room temp (1–2 days):
You can keep it in a bread bin or wrapped on the counter, but make sure it’s completely cooled first. After a day or two, it can start to feel a bit dense.
Fridge (up to 4–5 days):
Store it in an airtight container. This helps it last longer, but it may firm up slightly — just toast or warm before eating.
Freezer (best option):
Slice it first, then wrap slices individually or in small portions and freeze. This way you can grab just what you need. It reheats really well in a toaster or pan.
What I usually do:
I almost always freeze half right away — it keeps the texture much better than leaving it out.
Sharon
Taste is fabulous
However the photo is quite misleading as the bread does not rise to look like that
What else did you add that is not listed?
Julia
Thanks so much for trying it, I’m really glad you liked the taste 😊
This bread is naturally a bit denser since it’s made without flour, so it won’t rise like traditional bread. The texture you see in the photos comes from blending the lentils well and baking it long enough so it sets properly inside.
A couple things that can affect how much it rises:
• Not blending the batter smooth enough
• Lentils holding too much water (they should be drained very well)
• Oven temperature being a bit low
• Skipping or reducing any leavening
• Quality of your ingredients
I didn’t add anything extra beyond the listed ingredients, but small differences in these steps can change the final look quite a bit.
If you try it again, I’d recommend blending until very smooth and making sure your oven is fully preheated – that usually makes the biggest difference 🙂
Angela Senten
Really easy and very tasty. Thank you