If you loved my original lentil bread recipe, you're going to have so much fun with this Mediterranean-inspired version. Think of it as the slightly more dressed-up cousin that still fits perfectly into busy, everyday life.
I created this spin-off after making my classic lentil bread more times than I can count and wanting something a little different for lunch boxes, easy breakfasts, and snack plates. Let's just say the first loaf disappeared much faster than expected. I barely had time to save a few slices for the next day!
This is the kind of recipe that makes you feel like you've put in more effort than you actually have. It's simple enough for weekdays but special enough to share with friends over coffee or add to a weekend brunch spread.
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Flourless Lentil Bread
Julia's Why-You'll-Love-It List
- I make this bread whenever I need something easy to grab throughout the week. It works for breakfast with eggs, packed lunches, or as a side with soup and salads.
- The salty feta and olives make every bite interesting without needing extra spreads or toppings. I strongly believe feta is what makes this recipe special. I've tested versions without it, and they just weren't as memorable.
- One thing I love is that it's naturally filling. A small slice actually keeps you satisfied for a while, which isn't always the case with homemade quick breads.
Ingredients
- Red lentils - These form the base of the bread. Red lentils blend into a smooth batter after soaking and create a surprisingly tender texture. Meal Prep Tip: If you forgot to soak them ahead of time, hot water speeds things up considerably.
- Greek yogurt - Adds moisture and richness while helping create a softer crumb.
- Feta cheese - This is the ingredient I wouldn't skip if possible. It adds little salty pockets throughout the bread. Because we are using feta here, add a small pinch of salt but not too much as feta is high sodium already. Shopping tip: Block feta usually has better texture than pre-crumbled versions.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Lentil Bread with Feta and Olives
- Soak the lentils: Rinse the red lentils and cover with water. Soak for at least 2 hours. Why this matters: Soaking softens the lentils so they blend smoothly.
- Blend the lentils: Drain the lentils and blend until mostly smooth. Add the eggs and pulse until combined. Visual cue: The mixture should resemble thick pancake batter.
- Mix the batter Transfer the lentil mixture to a bowl. Stir in Greek yogurt, olive oil, baking powder, Italian herbs, black pepper, cheddar, feta, olives, and salt if needed. Bread Tip: I always taste a tiny bit of feta before adding salt because some brands are much saltier than others.
- Prepare the loaf pan: Line an 8x4-inch loaf pan with parchment paper. Pour the batter into the prepared pan. Sprinkle with sesame seeds and extra olives if desired.
- Bake: Bake at 400°F for 45-50 minutes. The top should look golden and the center should feel set.
- Cool slightly: Let the bread rest for about 10 minutes before slicing. I rushed this once and ended up with crumbly slices. Giving it a few minutes really helps. Enjoy!
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What To Serve With
We love this bread alongside:
- Roasted vegetables
- Tomato soup
- With protein smoothie for breakfast
- Italian salad
- Scrambled eggs for breakfast
- A bowl of lentil soup
- With cream cheese and a salad for lunch
Storing Leftovers
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.
FAQ
No. This recipe was developed specifically using dry red lentils that have been soaked.
Absolutely. Simply leave them out if your family isn't a fan. However, modifying the recipe will result in a different result.
It is, just make sure that all packaged ingredients used are certified gluten-free.
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Recipe Card
Mediterranean Lentil Bread
Ingredients
Equipment
Method
- Soak the lentils: Place the red lentils in a bowl and cover with plenty of water. Let them soak for at least 2 hours to soften. Short on time? Use hot water to speed things up.1 cup dry red lentils
- Blend the lentils: Drain the lentils well (no need to rinse again). Add them to a food processor or use an immersion blender and blend until mostly smooth. Add the eggs and pulse a few times until combined.2 eggs
- Make the batter: Transfer the lentil mixture to a large bowl. Stir in the Greek yogurt, olive oil, baking powder, Italian herbs, black pepper, cheddar cheese, feta, and sliced olives. Mix until everything is evenly distributed. Taste a small piece of feta before adding extra salt, as feta can vary in saltiness.½ cup Greek yogurt, 2 tablespoons olive oil, 2 teaspoons baking powder, ⅛ teaspoon black pepper, 1 teaspoon Italian seasoning, ½ cup cheddar cheese, 7 ounces feta cheese, ⅓ cup black olives, Salt
- Prepare the loaf pan: Line an 8 x 4-inch loaf pan with parchment paper, leaving some overhang on the sides. This makes it much easier to lift the bread out after baking.
- Fill the pan: Spread the batter evenly into the prepared loaf pan. Sprinkle the top with sesame seeds and extra sliced olives, if desired.1 tablespoon sesame seeds
- Bake: Bake at 400°F for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean. Start checking around the 40-minute mark, as ovens can vary.
- Cool before slicing: Let the bread rest in the pan for about 10 minutes, then use the parchment paper to transfer it to a wire rack. Allow it to cool slightly before slicing for the neatest pieces.
- Serve: Enjoy warm or at room temperature. Leftover slices are delicious toasted the next day.
- Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
Nutrition
Notes
-
- Soak the lentils well: This helps them blend smoothly and gives the bread a more even texture. If you're short on time, soak them in hot water instead.
- Be careful with the salt: Feta and olives already add plenty of saltiness, so taste before adding extra.
- Let it rest before slicing: I know it's tempting to cut into it right away, but giving the bread 10 minutes to cool helps it hold together much better.
- Use block feta if possible: I find it has a creamier texture and better flavor than pre-crumbled feta.
Storage
- To Store: Keep the cooled bread in an airtight container in the refrigerator for up to 4 days.
- To Freeze: Slice the bread, place parchment paper between the slices, and freeze in a freezer-safe container or bag for up to 2 months. This makes it easy to grab just what you need.
- To Reheat: Enjoy cold, bring to room temperature, or toast slices in a toaster oven until warmed through and lightly crisp around the edges.
- Make Ahead: Soak the lentils up to 24 hours in advance and keep them refrigerated until ready to use.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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