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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Pat
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!
Julia
I'm so glad you enjoyed it! ❤️ And thank you for sharing your tip about reducing the dill the second time around. It's always helpful to hear how readers make recipes their own. Happy cooking!
Paul Sands
Could you use yeast and a period of rising rather than baking powder?
Julia
This is no yeast recipe.
Momo
Are you cooking the lentils?
Ann
It came out so well! So moorish I had to stop myself from finishing the whole loaf, I'm amazed it packed so much flavour. It had a good rise the same as pictured, but not as many air bubbles so it was a little dense. I think I'll whisk the egg whites separately and fold into the batter next time. Lasted for 3 lunches, dry toasted really nicely accompanied with salads and guacamole, lovely recipe, thank you!
Julia
Yes, that’s a great idea! Whisking the egg whites separately and gently folding them into the batter MAY help create a lighter texture and more air pockets. Just be careful not to overmix when folding, so you don’t lose that air.
Jerilea
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!
Julia
Jerilea, I'm glad you liked it, this lentil bread is a keeper.
Ann
This looks amazing, but do I preheat the oven first or just pop it in cold? I have an electric fan oven but usually switch to normal for bread type baking, thanks:)
Julia
H, yes oven needs to be at 400. ''Bake: Bake at 400°F for 45-50 minutes until golden brown. Start checking at 40 minutes as ovens can be different.''
Naomi
This is the best lentil bread I have made, and I will definitely make it again. Does anyone know how well it keeps? Should I freeze it in wrapped slices or is it ok in a bread bin for a couple of days?
Julia
So glad you liked it! 😊 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 usually do:
I almost always freeze half right away — it keeps the texture much better than leaving it out.
Naomi Coutts
Thank you for taking the time to reply, so far each time I have made it we have eaten the lot in 2 days so its never been the issue I thought it would!
Sharon
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?
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 🙂
Angela Senten
Really easy and very tasty. Thank you