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!
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.
- 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.
📋 You can find the full ingredient list in the Recipe Card below the article.
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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.
- 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 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.
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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.
- 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
- To Store. Keep in an airtight container in the fridge for up to 5 days.
- To Freeze. Slice and freeze in freezer bags for up to 3 months.
- To Make Ahead. Soak the lentils the night before to save time.
To Reheat. Toast or microwave slices for a quick snack.
More Bread Recipes
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Recipe Card
Healthy Lentil Bread
Healthy Lentil Bread is an easy, flourless, protein-packed recipe perfect for snacks, lunches, or light dinners. Simple ingredients, gluten-free, and family-friendly!
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INGREDIENTS
- 1 cups dry red lentils
- 2 tablespoon fresh dill
- ½ cup Greek yogurt, or thick sour cream
- 2 medium eggs
- 2 tablespoons olive oil
- ⅛ teaspoon black pepper
- 2 teaspoon baking powder
- ½ cup cheddar cheese, grated
- 1 tablespoons sesame seeds
- ¾ teaspoon salt
INSTRUCTIONS
- 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!
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 112kcalCarbohydrates: 10gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 32mgSodium: 263mgPotassium: 173mgFiber: 5gSugar: 1gVitamin A: 98IUVitamin C: 1mgCalcium: 101mgIron: 1mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
GC
Looking forward to this recipe can mozarella be substituted for cheddar?
Thanks
Julia
you can try but mozzarella has different texture and won't bind the bread well like firm cheeses.
Doreen Glomb
This bread is delicious! The only change I made was that I used my personal favorite cheese: Asiago rather than cheddar.
I do wonder why my immersion blender would not purée the lentils, ( I used organic split red lentils) even after soaking them for 10 hours. I used the ninja blender and the batter was pourable, so I didn’t know if it would bake well, but it did.
It is great to have a healthy and gluten free bread that’s so good.
Nina
Just made it, I couldn’t resist so had to cut a small slice! Tastes amazing, I didn’t add cheese as it doesn’t agree with me, I added plenty of everything bagel and a little extra garlic powder.
Many thanks….
Susan
Question: could one use green or brown lentils instead of red ones?
Julia
I haven't tried but I think it wouldn't work, red lentils are different in texture.
Ellie
I used green. Didn’t completely puree but I loved added texture.
Julia
Thanks for sharing this, great to know! I think it depends on the blender itself, mine pureed the lentils perfectly.
Rene Layne
I'm not a fan of dill. What can I replace it with?
Julia
any other herb or leave it out
Gwen
Great recipe
Thank you
Deb
What can I substitute for the cheese? Would yogurt make it to mushy? My body doesn’t tolerate cheese.
Julia
The only thing I can recommend here is to use plant based alternatives, there are a TON of options nowadays. However I have yet to try these myself in this recipe, so can't guarantee any great results.
Chris
I really liked this. I am a bread junky and needed a recipe that's better for me.... I wasn't sure about the lentils but it was much better than I thought. I can't wait for bread to cool... so I leave it in the oven for 1-2 minutes longer and get right into it. The only problem was I should have doubled the recipe!
Julia
It is delicious and so much better for you than flour bread, hope you enjoyed!
Debra
What can be substituted for the cheese. I can’t eat cheese
Julia
Cheese adds texture and binds the bread. The only thing I could recommend is using plant based cheese, however I have yet to try this version myself.
Gail
have you baked this at high altitude, like 5000 feet ?
my breads keep falling flat.
Julia
Hi Gail, no unfortunately I haven't.
Debbie
The spread was delicious. mine did not have a lot of rise to it, but it was good nonetheless. this could be my entire supper.
Lori
I am going to try this but would like to know how to store. How long does it last? Does it freeze well?
Donna
Could this bread be made with a flax or chia egg due to anaphylactic egg allergy?
Julia
I haven't tried, but flaxseed egg sub is usually what I'd go for.
Georgette
hello,
is the nutritional information based per slice with 12 slices per loaf?
thanks.
Julia
yes, it should. If in doubt, you can try one of the nutriitonal calculators online.