Modified: · Published: · by Ramona
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Lentil bread is definitely my super healthy gluten-free nutritious go-to snack at any time. I often have a slice or two for breakfast or brunch, pre or post-workout. It is packed with protein and remarkable nutrition. It is quite filling and it takes me a long way.
I make this all throughout the year, it is a fantastic dish for a work snack, work lunch, working from home quick lunch, to take to a picnic, garden party, or in a container to snack after gym. These are just a few ideas.
We are in the process of re-doing our kitchen from scratch and this is my kinda snack to tuck in. It was such a savior. Easy to make as long as you have an oven to throw this in for 40 minutes.
I sometimes soak more lentils than I need and the extra soaked lentils will almost always end up in a delicious recipe like this.
We do love lentils in general and a good lentil recipe feel free to browse around my site to find quite a few delicious red lentil recipes like this Brown And Green Lentils With Portobello Mushrooms Salad, Vegan Lentil Meatballs (Mercımek Kofte) or this Red Lentil Dhal With Coconut Milk And Quail Eggs.
Jump to:
- 🥘 Ingredients
- 📖 Substitutions
- 🌶 Variations
- 🔪 How To Make Lentil Bread
- 👪 Serving Suggestions
- 💭 FAQs
- 🍞Other Bread Recipes to Consider...
- 📋 Healthy Lentil Bread - Flourless
🥘 Ingredients
There are only a few ingredients that are needed for this delicious vegetarian lentil bread dish. You will need:
- lentil - these have to be soaked for at least 1 hour or even overnight
- dill - is a versatile herb and works well in this recipe
- feta cheese - gives the dish a lovely lift
- yogurt - helps with the fermentation process
- soda bicarbonate and baking powder - help this bread to get a fluffy texture
- red peppers - these enhance the flavors and give that nice speckles of color
- olives - I just love the addition of the olives in this dish - it works really well
- eggs - these help with binding
- spring onion or scallions - you may shallow fry those for extra flavor if you wish
- cheddar cheese - is such a lovely addition - you may even double the quantity if desired
- sesame seeds - to sprinkle over but you may add some toasted ones to the recipe
- chili flakes - oh yes, I would never skip those - add as much or as little as you wish
- salt - only go for it if you like your salt but remember, feta cheese and olives add saltiness to this dish
- olive oil - I sometimes do add olive oil, and sometimes I do not
See the recipe card below for exact quantities.
📖 Substitutions
- Lentil - You may use any lentil type you like ( green, yellow, red, black (beluga) green mountain lentils. Any lentil types you have in hand, that you like and are used to eating will all do a great job in this high-protein bread.
- Fresh Herbs - use flat parsley and/or thyme, or oregano if you like. Dried herbs are great too.
- Make it Vegan - just substitute the eggs with a tablespoon of chia seeds and the dairy ingredients (yogurt and feta) with plant-based ones.
- Cheddar cheese - parmesan cheese makes a great sub - it is as delicious
🌶 Variations
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or long peppers for extra flavor
- Add finely chopped mushrooms - even more protein? Yes, please!
- Kid-friendly - add some crushed potatoes or some chips to one side - also drop the chili flakes as kids don't do spices unless yours can handle some.
- Make it into flatbread and cook it in a pan on medium fire by taking a couple of spoons of the mixture and adding it to a slightly oiled pan with ( just a drizzle of olive oil). Flatten and spread uniformly into a ½ cm (¼ inch) thick flatbread and cook covered or uncovered for about 5 min on each side. Soo good! You may add some flour/chickpea flour gluten-free flour and an extra egg if yours doesn't hold properly.
🔪 How To Make Lentil Bread
Here are some process shots to show you how to make this super easy and quick lentil bread recipe.
Step 1 Wash, and soak (for at least one hour) the lentils.
Step 2 Drain the lentils well and puree them in a food processor.
Step 3 Combine some of the ingredients (soaked, drained and pureed lentils, yogurt, eggs, oil, salt, pepper, baking soda, soda bicarbonate, and cayenne pepper/chili flakes) into a larger glass bowl and mix until hom*ogenized.
Step 4 Add the remaining ingredients (mainly the chopped ones) olives, spring onion or scallion, crumbled feta cheese, grated cheddar cheese, dill, and finely chopped red pepper. Give it another mix and it is ready to go to the oven.
😉 This is what the lentil bread mix looks like before going into oven-proof tins and getting in the oven.
Step 5: Pour the mixture into the two greased bread loaf tins. sprinkle the sesame seeds over and place them into the preheated oven. Bake at 180C/350F for 35 to 40 minutes until golden brown, just like these beauties here.
Pro Tip: Keep an eye on this whilst in the oven so it does not burn. You may add 2-3 tablespoons of flour/tapioca flour for a gluten-free option if you wish but I do like it nice and moist.
👪 Serving Suggestions
- This dish is great to have as a snack whenever you feel hungry. For me, a slice of this bread, just like the one shown above, makes that perfect snack to have at teatime when the sugar cravings kick in.
- It is lovely having this with some extra protein like this nice a tzatziki type of dip/ side dish that pairs well with this amazing lentil bread. With a warm slice of this healthy lentil loaf and a dollop of that yogurt dip, it's plain heaven.
- It makes a fabulous party dish, perfect for sharing as little squares or made as mini muffins or mini cupcakes.
💭 FAQs
How to store this lentil loaf?
Once it has cooled, if any is left ;-), store it in an airtight container refrigerated. Ideally sliced or cut into chunks as it is easier to grab and go. These can be refrigerated for 2-3 days.
Can I freeze it for later?
Yes, I am sure this freezes well and the best practice for using it after freezing will be to thaw it in the refrigerator overnight. Take out the required quantity and thaw rather than the whole thing.
Can I reheat the lentil bread?
Yes, this can be reheated in a pre-heated pan by placing the slice or slices in a hot nonstick pan with or without a drizzle of olive oil. It is entirely up to you. Please do remember to add the slices to the pan when this is hot, this is important to avoid or reduce them sticking to the pan.
Are lentils gluten-free?
Yes, lentils are naturally gluten-free. Lentils are a type of legume and do not contain gluten, which is a protein found in wheat, barley, and rye. However, it's important to be cautious when buying processed or packaged lentil products, as they might be cross-contaminated with gluten during production. Always check labels and choose certified gluten-free lentil products if you have gluten sensitivity or celiac disease to ensure they haven't come into contact with gluten-containing ingredients.
🍞Other Bread Recipes to Consider...
- Easy Homemade Spelt Sourdough
- Homemade Flatbread
- Rye And Ground Linseed Bread
- Best Sourdough Naan Recipe
Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below and/or a review in the comment section further down the page. Thanks for stopping by!
📋 Healthy Lentil Bread - Flourless
This lentil bread only needs a few ingredients and makes that perfect snack, working from home lunch, work lunch, or picnic that you can just grab and go. Nutritious, packed with protein, and super delicious. A true Wowzer!
5 from 208 votes
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Course: Appetizer, Brunch, Lunch, Side Dish, Snack
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free, Low Fat, Vegetarian
Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
Soaking Time: 1 hour hour
Total Time: 1 hour hour 50 minutes minutes
Servings: 12 servings
Calories: 265kcal
Author: Ramona Sebastian
Equipment
food processor
chopping board
glass bowl
spatula
ovenproof dish 8x 4 inch approx (22 x 10cm)
knife
Ingredients
- 2 cups red lentils dry quantity
- 200 g feta cheese ( 7.05 oz) made into crumbs
- 10 sprigs dill fresh
- 6 spring onions / scallions
- 1 cup Greek yoghurt go for any 5% up fat
- 1 handful olives chopped
- 4 medium eggs or 3 large
- 1 pinch chilli flakes
- 50 ml olive oil ( 1.69 fl oz) 5-6 tablespoons
- ¼ teaspoon black pepper freshly ground
- 1 teaspoon soda bicarbonate (small teaspoon) ½ U.S. teaspoon *
- 1 teaspoon baking powder
- 100 g cheddar cheese ( 3.53 oz) grated
- 2 tablespoons sesame seeds
- 1 medium red pepper diced
Metric - US Imperial
Instructions
Wash and soak the red lentils for at least one hour. * See Recipe Notes for more
Sieve the lentils once soaked (no need to rinse) and puree these in a food processor.
Transfer the pureed lentils into a bowl and add the eggs, soda bicarbonate, baking powder, yogurt, olive oil, black pepper, and salt (if adding any). Mix well until hom*ogenized.
Add the remaining ingredients, the chopped olives, spring onion/scallions, chopped pepper, crumbled feta, grated cheddar, dill, and chili flakes. Add most of the sesame seeds and keep a few to sprinkle over.
Prepare two small bread loaf baking tins * by greasing those with some butter or olive oil. Pour the lentil mixture into the tins in equal amounts. Sprinkle the remaining sesame seeds on each loaf.
Transfer to the oven and bake at 190C or 375F for 35-40 minutes until golden brown.
Serve warm or cold as a snack or a main with a salad as a side. See other serving suggestions above.
Notes
What if you don't have an hour to soak the lentils?
- No need to worry. If you have little time for soaking the lentils and you do not have at least one hour, soak these for as long as you can in hot water. This will speed the soaking process a little.
Should I add salt?
- It is entirely up to you and your taste but I never really do for this dish because the feta cheese, the cheese, and the olives add sufficient (for me) salt. I'm not too fond of anything salty but if you do like your salt, add a pinch or two extra.
Baking Soda and Soda Bicarbonate amounts
- Add a teaspoon of each - the European teaspoons should be shaved and not heaped, and for the U.S. cooks, only add ½ teaspoon as the teaspoon over there is quite a bit bigger.
Baking dish(es)
- Do not worry if you do not have loaf tins, you can use any oven-proof dish whether that's round, rectangular, or any shape you have or prefer. I have made this in my larger square ceramic dish and a couple of times in my oval dish. All are approximately 8x4 in or 22 x10 cm. You may also use a single rectangular tray/dish but it will have to be larger so the bread doesn't end up being too thick to cook, especially the middle part. You can then cut it into squares and serve.
Nutrition
Calories: 265kcal | Carbohydrates: 21g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 394mg | Potassium: 383mg | Fiber: 10g | Sugar: 2g | Vitamin A: 338IU | Vitamin C: 3mg | Calcium: 221mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @ramonas.cuisine or tag #ramonascuisine!
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Reader Interactions
Comments
J-P says
This makes a great diabetic-friendly snack/treat. A cheesy falafel loaf. Thanks for the ideas and recipe.I topped mine with caramelised onions in balsamic and some parmesan. The inside I filled with feta, chives and more onion/garlic jam tossed in some spelt flour (to stop it sinking).
On my first try, I mistakenly overfilled a very narrow loaf tin. So the centre was undercooked, I will use a broader one and maybe leave it in for an hour for a repeat attempt.
The problem of being too damp was easily solved by slicing and toasting or grilling each side a little (in a skillet) before serving. A hit!
I can see myself trying various ideas out. For example, this would be great topped with sliced figs and roasted nuts with a stronger cheese mix.
Reply
Ramona says
Amazing combinations and twists John, thak you soo much for your input here - I will definitely try the caramelised onion, parmesan - great ideas!
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Tammy says
I’ve now made twice and was excellent. The only change I made due to preference, was switched out the red pepper for sun dried tomatoes in oil. I’ll be making again tomorrow.Tammy
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Patty says
My bread turned out very wet. I had to leave it in the oven for an hour, sliced down the middle to help it dry out, with the fan on. Any recommendations to avoid this next time? Thank you!
Reply
Ramona says
Hi Patty,
Thank you for stopping by and I am sorry to hear your lentil bread came out quite wet. This can be for a few reasons : the lentil type, the oven temperature and whether it is fan assisted or not, the eggs number and size the amount of water left in your lentils. Next time I would try and leave it in the oven for longer at a lower temperature, make sure the eggs were big enough, add more flax or a tablespoon of cornstarch?Reply
Jessica says
This may have been the best baked good I have ever made. Like ever ever.Reply
Ramona says
Awwww, thank you SOO much dear Jessica, this has made my day. I am so greatful for your kind feedback, I really am. Thank you again for stopping by, I am very happy indeed you did like my lentil bread recipe so much and I really hope you will try more of my recipes soon. xx
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Celia says
Many thanks- this made a very good and healthy gluten free loaf.... and 12 muffins as I only had one loaf tin. I had no feta and not much cheddar, so I used mascarpone and gruyere to make up the difference. And only 2 eggs, so I added a tablespoon of chia seeds blended in warm water. Dried mixed herbs instead of dill and chopped up pecans to sprinkle on top instead of sesame! My blender wasn't coping with the drained (red) lentils so I blended them together with the yoghurt and oil. The muffins are surprisingly fluffy and very, very filling! I had 3 of them warm out the oven with butter 🙂Reply
Ramona says
That is amazing dear Celia! I love the subs! Wow. I need to try your version. I am so glad you loved it. What a win! xx
Reply
Shoshana Rivera says
can lentil flour (purchased be used instead of dry, soaked lentils?Reply
Ramona says
Hi Shoshana, I guess you can but the texture would differ. I have not tried - I am assuming half half would probably work the best as you want some texture - I am worried that just adding lentil flour might make it stodgier. I will try one day. I am curious now. 😉
Reply
Shoshana Rivera says
thanks for the delicious creativity. Also, suggestions for substitutions and enabling gf adherence.
ShoshanaReply
Ramona says
Thank you Shoshana for your kind comment and also for stopping by. This recipe is gluten free 😉 I really hope you will give it a try.
Reply
Jewell says
This recipe looks delicious and a great alternative to flour based breads!
I have a couple of questions for you Ramona, I'm using leftover cooked lentils. Does this work just as well as soaked lentils?
Also, I don't have feta cheese. What do you recommend as a substitute?Reply
Ramona says
Hi Jewell,
Thank you for getting in touch. I am sure precooked lentils will work in this recipe although I have not tried yet. In terms of cheese, any homemade cheese, cottage cheese (dry version) halloumi, some parmesan will all work well. I hope you will give it a try and let me know how it all went. Id be delighted to find out.MAny thanks once again. Ramona 😉Reply
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