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Flourless Spinach Lentil Bread

Julia
Soft, savory, cheesy lentil bread packed with spinach and protein. This flourless lentil bread is naturally gluten free, meal prep friendly, and perfect for breakfast, lunch, or healthy snacking.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Side Dish
Servings 12 slices
Calories 119 kcal

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INGREDIENTS
  

  • 1 cup dry red lentils
  • ½ cup Greek yogurt
  • 2-3 ounces fresh baby spinach
  • 2 large eggs
  • 2 ½ tablespoons olive oil, divided
  • 2 teaspoons baking powder
  • ½ cup cheddar cheese, grated
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ⅛ teaspoon black pepper
  • 1 tablespoon sesame seeds

INSTRUCTIONS
 

  • Prepare spinach: In a heated skillet heat oil ½ tablespoons over medium heat and cook for 1-2 minutes until wilted but still bright. Let it cool a little before adding to the batter.
    2-3 ounces fresh baby spinach, 2 ½ tablespoons olive oil
  • 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 cup 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). Add eggs, and again mix until just combined.
    2 large eggs
  • Mix the batter: In a large bowl, combine the lentil puree with eggs, yogurt, olive oil, baking powder, black pepper, garlic powder, black pepper, salt, spinach, and grated cheddar cheese. Stir well with spatula.
    ½ cup Greek yogurt, 2-3 ounces fresh baby spinach, 2 ½ tablespoons olive oil, 2 teaspoons baking powder, ½ cup cheddar cheese, ¾ teaspoon salt, ½ teaspoon garlic powder, ⅛ teaspoon black pepper
  • 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 tablespoon 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.
  • Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!

NOTES

  • Red lentils work best here because they blend smoothly and soften quickly.
  • Fresh spinach gives the best texture, but frozen spinach can work if squeezed very dry.
  • Sharp cheddar adds the most flavor, but mozzarella, gouda, or feta also work well.
  • For extra flavor, add chili flakes, herbs, or green onions.
  • Leftover slices taste amazing toasted in a skillet until crispy on the edges 😍

Most Important Tip

Blend the soaked lentils completely smooth. This makes the biggest difference in getting a soft, fluffy texture instead of a grainy loaf.

Storage

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze sliced bread between parchment paper for up to 2 months.
  • Reheat in a skillet, toaster oven, or air fryer for the best texture.

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NUTRITION

Calories: 119kcalCarbohydrates: 11gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 36mgSodium: 268mgPotassium: 202mgFiber: 5gSugar: 1gVitamin A: 542IUVitamin C: 2mgCalcium: 106mgIron: 2mg
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