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 - I always use red lentils because they blend into the smoothest batter and bake up with the softest texture. Just don't skip soaking them-it makes all the difference!
- Greek yogurt - I recommend full-fat Greek yogurt (5% or higher) for the richest flavor and texture. Sour cream works beautifully too, and plain yogurt is a great substitute if that's already in your fridge.
- Black pepper - It might seem like a small ingredient, but don't leave it out! It adds just enough savory flavor to balance the richness of the cheese.
- Baking powder - This gives the bread a little lift, so it bakes up lighter instead of feeling dense.
- Cheddar cheese - I love using sharp cheddar because it adds so much flavor.
- Sesame seeds or Everything Bagel seasoning - I almost always sprinkle one of these on top. It adds a little crunch, extra flavor, and makes the loaf look bakery-worthy with almost no extra effort.
- If you love this bread, try my other flourless bread recipes: Mediterranean and Spinach Lentil Bread.
📋 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 the red lentils well, then cover them with room-temperature water and soak for at least 2 hours. If you're short on time, hot water works too and speeds things up. I've done this plenty of times when I forgot to soak them ahead!
- Blend until smooth - Drain the lentils well and transfer them to a food processor or high-powered blender. Blend until you have a smooth, thick paste with very few visible lentils. Scrape down the sides as needed to help everything blend evenly.
- Mix the batter - Add the lentil puree to a large bowl along with the eggs, Greek yogurt, olive oil, baking powder, salt, black pepper, chopped dill, and shredded cheese. Stir until everything is evenly combined. The batter will be thicker than regular bread batter-that's exactly what you're looking for.
- Prepare the loaf pan - Line an 8×4-inch loaf pan (or a similar-sized pan) with parchment paper, leaving a little overhang on the sides to make lifting the bread out easier later. Pour in the batter, smooth the top with a spatula, and sprinkle with sesame seeds or Everything Bagel seasoning.
- Bake - Bake at 400°F (200°C) for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean. I usually start checking around the 40-minute mark since every oven is a little different.
- Cool before slicing - Let the bread cool in the pan for about 10 minutes, then lift it out using the parchment paper and transfer it to a wire rack. It slices much more cleanly once it's had a chance to cool a bit, although I won't judge if you sneak a warm slice with butter!
Julia's Bread 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 the lentils well - If you're short on time, soak them in hot water instead of room temperature water. It speeds things up nicely and helps them blend into a smooth batter.
- Start checking early - Every oven bakes a little differently, so I like to start checking the bread around the 40-minute mark. A toothpick inserted into the center should come out mostly clean.
- Red lentils work best - Red lentils are my first choice because they soften quickly and create the lightest texture. That said, several readers have successfully made this recipe with brown and green lentils, although the texture and baking time may vary slightly.
- Swap the herbs - Fresh dill is my favorite, but parsley, chives, basil, or even a little rosemary all work beautifully depending on what you're serving the bread with.
- Make it dairy-free - Use your favorite unsweetened plant-based yogurt and dairy-free shredded cheese. The flavor will be a little different, but it's still delicious.
- No loaf pan? No problem! - You can bake the batter in another oven-safe baking dish or even a small casserole dish. Just keep in mind that a wider or shallower pan may bake faster, so start checking for doneness a little earlier.
- Have fun experimenting - One of my favorite things about sharing recipes is seeing your variations! Just remember that any ingredient swaps or changes will naturally affect the texture, flavor, and baking time, so your loaf may turn out a little differently than mine. If you try something new and love it, I'd love to hear how it turned out in the comments!
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 (Flourless)
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