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.
📋 You can find the full ingredient list in the Recipe Card below the article.
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 ⭐️⭐️⭐️⭐️⭐️
Very good and easy to make. Mine turned out just like your pictures and was tasty. I did cut the dill in half the second time. Thank you!
- Pat ⭐️⭐️⭐️⭐️⭐️
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.
More Bread Recipes
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
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
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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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Adria
This batter is very very thick at first. I added the eggs oil and yogurt to my lentils and finished smoothing out the batter, then added the remaining ingredients. It tastes very good! Now to get the approval from my guys!
Kimberly
Delicious!
Gayle
This is delicious! Love it!!!!!!! We are trying to lower our consumption of ap flours and this is a really great sub!
Can you make is into an apple/raisin/cinnamon type bread for a breakfast toast?
Julia
You could try, but I prefer this bread to be savory 🙂
Jen Rox
Me and my crows love this bread. I leave the salt out and switched out rosemary for dill this time and it’s amazing.
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.
Joey
Love the ingredients for this bread, absolutely delicious and moist, chives were nice. Have made it twice already so for sure a keeper! Thanks for sharing!
Julia
glad you liked it Joey!
Len Basso
Could you substitute cottage cheese for the Greek yogurt?
Julia
no, totally different texture
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….
Rachel
Older beans/lentils often don’t soften up completely, no matter how long they’re soaked and cooked. That could have been why they wouldn’t blend fully.
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.
Sue
This recipe was surprisingly good lol - 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!!
Claire
I used brown lentils because that's what I had, and it was great. I don't know if the texture was the same as with red lentils. but I found it to be a bit salty and will reduce the salt next time.
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.
Rici
Yes, you can use brown lentils. I baked it with brown lentils, without cheese, some Icelandic high protein joghurt, and added some more seeds (sesame, sunflower). Added mixed spices to taste. Came out great!
Julia
sounds interesting Rici, how much yogurt did you add?
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.
Rici
I'm at 8400 ft. and have no problems when adding an extra 0.5 tsp baking powder and keeping fluids at a minimum, i.e. draining the lentils real well, and reducing the yogurt to a couple of tablespoons.
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.