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Healthy Flourless Lentil Bread

· Last updated: by · 42 Comments · this post may contain affiliate links

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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 ⭐️⭐️⭐️⭐️⭐️

📋 You can find the full ingredient list in the Recipe Card below the article.

How To Make Lentil Bread

  1. 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.
  2. 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).
  3. 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.
  4. Prepare the pan: Line an 8x4-inch loaf pan with parchment paper, leaving some overhang to lift the bread easily.
  1. Fill the pan - Pour the mixture into the pan and sprinkle sesame seeds on top.
  2. Bake - Bake at 400°F (200°C) for 45-50 minutes until golden. Start checking around 40 minutes.
  3. 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.

My Favorite Tools

Tips

  • 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

  • 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

Julia
Healthy Lentil Bread is an easy, flourless, protein-packed recipe perfect for snacks, lunches, or light dinners. Simple ingredients, gluten-free, and family-friendly!
4.80 from 15 votes
Print Pin
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Servings 12 slices
Calories 112 kcal

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EQUIPMENT

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!

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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!

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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Reader Interactions

Comments

  1. Sharon

    3 stars
    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?

    Reply

    • 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 🙂

      Reply

  2. Angela Senten

    5 stars
    Really easy and very tasty. Thank you

    Reply
4.80 from 15 votes

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