Lentil bread is my super healthy, gluten-free, low GI (low glycemic index) 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 goes a long, long way.
I make this no-flour and utterly gluten-free lentil bread 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 currently re-doing our kitchen and this is my kind of snack to tuck in. It is such a time savior. Easy to make as long as you have an oven to throw this in for 40-50 minutes. You just need to remember to soak some lentils overnight and that's it.
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:
- 💟 Why you'll love this lentil bread
- 🥘 Ingredients
- 📖 Substitutions
- 🌶 Variations
- 🔪 How To Make Lentil Bread
- 💞 Pro Tips
- 👪 Serving Suggestions
- 📦 Storage
- 💚 Health benefits of flourless, gluten-free lentil bread
- 💭 Recipe FAQs
- 🍞Other bread recipes you may like
- 🍽 You can pair this lentil bread with
- 📋 Healthy Lentil Bread - Flourless
💟 Why you'll love this lentil bread
You’ll love lentil bread for its remarkable balance of health and flavor. This flourless bread is packed with protein, fiber, and essential nutrients, making it a wholesome alternative to traditional bread. Made with simple ingredients like lentils, olive oil, feta cheese, eggs, and baking powder, it has a soft yet slightly crispy texture that feels indulgent without guilt. Plus, it’s naturally gluten-free, grain-free, and highly adaptable—perfect for sweet or savory variations depending on your taste. Whether paired with a spread, toasted, or enjoyed plain, with a salad this bread is as versatile as it is nourishing. I know, you cannot wait to make it now. It is versatile and can be made egg-free, vegan or dairy-free. See how, below.
🥘 Ingredients
You will need a few ingredients to make this delicious gluten-free, vegetarian super healthy lentil bread dish.
Here's what you will need:
- lentils - I used organic red lentils and these have to be soaked for at least 1 hour or ideally 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 the 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 this lentil bread 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 lightly oiled (just a drizzle of olive oil) pan. Flatten and spread uniformly into a ½ cm (¼ inch) thick flatbread and cook covered or uncovered for about 5 min on each side. So, so good! You may add some flour/chickpea flour gluten-free flour and an extra egg if yours doesn't hold properly.
- Make it an Indian /Sri Lankan version - by adding some paneer, green chilies, cilantro, mustard seeds, cumin, fresh curry leaves, ginger, turmeric, and ground coriander. This is such an awesome version.
How to Make Lentil Bread Egg-Free
To make this delicious and versatile lentil bread without eggs, replace each egg with 1 tablespoon of ground flaxseed or chia seeds mixed with approx 3 tablespoons of water (let it sit for 5-10 minutes -it will form a gel). This helps bind the ingredients together, just like eggs will. For a sweet version, you can use ¼ cup of unsweetened applesauce or mashed banana. It will give a softer texture so flax or psillum might be a good idea so it will not break.
How to Make Lentil Bread Dairy-Free
To keep this bread dairy-free, simply substitute the yogurt and cheese with plant-based alternatives. Use dairy-free yogurt (coconut, soy, or almond) instead of regular yogurt and nutritional yeast or dairy-free cheese to maintain a cheesy flavor. Replace the milk with almond, oat, soy, or coconut milk for the same moisture and consistency.
How to Make Lentil Bread Vegan
To make this completely vegan, as mentioned above, it will be a combination of the two. In principle, you’ll need to avoid adding both eggs and dairy. Use a flax or chia egg as a binder and dairy-free yogurt and plant-based milk. Nutritional yeast can add a rich, cheesy taste without animal products. These swaps ensure a fluffy, flavorful, and plant-based lentil bread that will still be super delicious and nutritious!
🔪 How To Make Lentil Bread
Here are some process shots to show you how to make this super easy and quick lentil bread recipe.
Here are the steps you will need to follow to make this easy lentil bread recipe.
Step 1. Wash, and soak the lentils. Soak them overnight or for at least one hour.
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 homogenized.
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.
Step 5. Give it a good mix and it is ready to go in the oven. This is what the lentil bread mix looks like before going into oven-proof tins and then the oven.
Step 6. Pour the mixture into the two greased bread loaf tins. sprinkle the sesame seeds over and place them into the preheated oven. Bake until golden brown, just like these beauties here.
💞 Pro Tips
- Keep an eye on this while in the oven so it does not burn.
- You may add 2-3 tablespoons of flour/tapioca flour or psyllium husks for a denser or drier option if you wish and a moist option isn't your thing.
- If you forget to soak the lentils for longer, rinse them and allow them to soak for at least 30 min in hot water.
- Leave the yogurt out if you wish to get this delicious lentil bread less 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 Creamy Cucumber, Fennel & Yogurt Dip a tzatziki type of dip/ side dish that pairs well with this amazing lentil bread. With a warm slice of this healthy high in protein lentil loaf and a dollop of that yogurt dip, it's plain heaven.
- This healthy flourless lentil bread recipe makes a fabulous party dish, perfect for sharing as little squares or made as mini muffins or mini cupcakes to capture even the little ones' attention.
📦 Storage
Once it has cooled, if you still have any left 😜 store it in an airtight container and refrigerate. Ideally, it is to slice or cut it into portion sizes as it is easier to grab and go. These can be refrigerated for 2-3 days. You can freeze it too - see more on this below under the FAQs.
💚 Health benefits of flourless, gluten-free lentil bread
This easy healthy, so appetizing Lentil Bread is not just delicious—it’s also a powerhouse of nutrients that make it a fantastic addition to your weekly meal prep. How, you may ask so, here's how and why:
- Nutrient-Packed: Lentils are loaded with essential minerals like iron, magnesium, and folate. Iron helps with energy levels, magnesium supports muscle and nerve function, and folate is critical for cell health. Feta cheese contributes calcium for strong bones and teeth.
- Lower Carb Alternative: If you’re looking to cut back on refined carbohydrates, lentils offer a lower glycemic index compared to traditional wheat-based breads. This means fewer blood sugar spikes and more sustained energy.
- Protein-Rich: Lentils provide a solid protein boost, which is ideal for keeping you feeling full and aiding in muscle repair. Adding feta cheese enhances the protein content while adding a tangy, savory flavor to the loaf.
- High in Fiber: Lentils are naturally high in dietary fiber, which supports gut health and maintains steady blood sugar levels. This bread is both satisfying and nourishing, helping you feel fuller for longer.
- Perfect for Meal Prep: Easy to make and store, this bread is a great addition to your weekly rotation. It pairs wonderfully with spreads, vegetables, or even a drizzle of olive oil for a wholesome snack or meal.
Give it a try and enjoy the benefits of lentils while indulging in its rich, savory taste!
💭 Recipe FAQs
Yes, absolutely. Add some honey, vanilla, dates, cinnamon, and raisins, and remove the savory ingredients (feta, cheese, peppers, scallions/spring onion, dill, chili flakes, and olives).
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. I always freeze it after I slice it so I can take out however much I need and thaw it rather than the whole thing.
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.
Getting the soaked lentils into a smooth state using the hand immersion blender or a hand mixer can be a little tricky so I use a food processor.
Yes, canned lentils can be used for this recipe as a convenient alternative to dried lentils. To ensure the best results:
Drain and Rinse: Drain the canned lentils and rinse them thoroughly under cold water to remove excess sodium and any preservatives, giving you a clean base for blending.
Check Consistency: Canned lentils may have a slightly softer texture compared to soaked and cooked lentils, so you need to adjust the recipe’s water to avoid making the dough too wet.
🍞Other bread recipes you may like
🍽 You can pair this lentil bread with
Please leave a 🌟🌟🌟🌟🌟 rating in the recipe card below and/or a review in the comment section further down the page if you made and loved this lentil loaf recipe. Thanks for stopping by!
📋 Healthy Lentil Bread - Flourless
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
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 homogenized.
- 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 (fan-assisted oven) or 200C/400F for 40-45 minutes until golden brown. It depends on the oven and the tin used/thickness of the loaf. Keep an eye on it so it comes out perfect.
- Serve warm or cold as a snack or a main with a salad as a side. See other serving suggestions above.
Notes
- 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.
- 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.
- 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.
- 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.
Izzy says
Hello
Can I use green lentils as a substitute.
Thank you
Ramona says
Hi Izzy,
So sorry for the slighlty tardy reply.
You certainly can but the texture – Green lentils are firmer and hold their shape better, whereas red lentils break down into a mushy consistency. This could affect the bread’s texture, making it denser or chunkier.
Green lentils take longer to soften, so they may require a longer soaking time.
also, flavor wise, the green lentils have a slightly earthier, nuttier taste compared to the mild sweetness of red lentils. This could subtly change the overall flavor of the bread. I must do a test with the green lentils. Meanwhile let me know if you tried, how it came out. Many thanks Ramona
María M. Minier says
The best recipe! Just little adjustments to fit my pan 🤣
Ramona says
Thank you dear Maria, it is a versatile recipe so adjustments make it even better to suit your taste and availability.
Kittima says
How would I make a vegetarian version of this for somebody who doesn’t have eggs?
Ramona says
Hi Kittima,
I haven’t made it without eggs, but I guess it would be very easy to replace the eggs with one and a half tablespoon of Chia seeds per egg. You can also add a couple of tablespoons of flax if chia seeds are not in hand. A mix of both will work fabulously too.
I hope this helps
Thank you so much for stopping by. I would really love to hear back from you once you make it and how you liked it.
Thank you again and have a wonderful weekend!!
Ramona 🙏💞💞
Anna says
Hello! I'm eager to try this. Any way to make it friendlier for my son who is allergic to dairy (lactoglobulin)?
Ramona says
Hi Anna,
I am so sorry, I completely forgot to respond to this. You can certainly make it dairy free by substituting the dairy for non dairy products like
Yogurt: Replace it with an equal amount of dairy-free yogurt (coconut, almond, or soy)
Cheese: (if used): Swap with nutritional yeast for a cheesy flavor or use a dairy-free cheese alternative.
Milk: (if used): Substitute with any plant-based milk (almond, oat, coconut, or soy).
You can leave all (yogurt, cheese and milk) out altogether and use unsweetened apple sauce for the needed moisture. just an idea.
Thank you for your patience and for stopping by, I really appreciate it 💞💞
John says
Just to say than you for this wonderful recipe. I have made it 3 times now. It's just awesome
Ruth says
We absolutely LOVED IT!! This is beyong tasty. Thanks soo much for this recipe Ramona's Cuisine! Even my 4 year old smashed it. I am thrilled to have found this lentil loaf recipe it really is an awesome looking and tasting loaf!
Tara says
Made adjustments based on what I had, used mostly cottage cheese in place of feta ( only had a bit of feta which I also put in). Only used two eggs, used one tablespoon of baking powder (no baking soda) and dried herbs instead of fresh. I’m going to slice it thick, top with marinara sauce and mozzarella cheese and grill it to make little pizzas!
Ramona says
Thank you dear Tara - great adjustments - I am so glad you liked the lentil loaf.
Elizabeth says
This was so delicious! For my first time I just added sunflower seeds, no other add ins. It baked in under 25 minutes divided between two round tin cake pans. Thank you for this!!!
Ramona says
Thank you soo much dear Elizabeth, I really appreciate your feedback and the fact that you took from your precious time to come and rate my recipe. It means a lot to me and your feedback is always greatly appreciated. I do hope you will give other recipes a try too and I would be delighted to hear back from you.
Happy, healthy and a blessed 2025 to you and your loved ones!!🥳❤️
Hugs, Ramona 🙏🙌❤️❤️
John B says
I made a sweet version along the lines you suggested (3 tablespoons honey, 1 cup dried dates/raisins, 1 cup chopped walnuts, 1 teaspoon vanilla, 1 teaspoon cinnamon, 1 teaspoon kosher salt) and was very happy with how it turned out. However, I just noticed that you very different cooking instructions in the "How to Make Lentil Bread" section (350 for 35-40 minutes) vs. the recipe itself (400 for 45-50 minutes). Personally I'd lean strongly towards the 350 version. I started mine at 400 but turned it down to 325 after about 25 minutes because the bread was getting far too browned.
Ramona says
Thank you so much John! I really appreciate your feedback and I am very happy you loved the sweet version. there was definitely a typo - I will check and rectify.I agree with you however, it very much depends on ovens whether it is electric, gas, fan or not fan assisted. The best its to check it from time to time and see what is best for everyone. As a guide line, you are right, I rend to say 350 around 40 min should suffice.
Anne says
First time making this and I truly like it! The flavours just come together so nicely! Thank you for sharing your recipes! Will definitely make these again!
Thank you! 💚💚
Ramona says
Amazing! Thank you so much Anne for your kind feedback and support by taking time to rate my recipe. I am very happy you liked it too. We unanimously love it here too🙏🏻❤️
david says
I have made a few substitutions, small ones with cheeses and stuff but this loaf was sooooo good! My 9 year old comes to me every other weekend and we baked this together. He loved it and said he'll as his mum (my ex) to make it too. Thank you for this!
elizabeth toop says
I've made this recipe twice now and both times the loaves turned out perfectly.
The second time I made it, I left out the olives and peppers and substituted them with red pesto and sun-dried tomatoes. The result was delicious and my picky-eater, two year old grandson loves it. This is great because he is getting plenty of protein and some vegetable from it.
Ramona says
Hi Elizabeth,
This is wonderful to hear and the subs sound great too. I used sundried tomato too - its truly amazing!
Thank you so much and I hope you will try other recipes too - would love to hear back from you 😉
Have a wonderful day!
Ramona
rose says
Can this be made to be sweet instead? if so, how? I love this savory bread, but my kids would prefer sweet.
Ramona says
Hi Rose,
I have not made a sweet version yet. I will try one soon and if it's any good I will publish the recipe. I would add some maple syrup, warnuts, chopped dates and some cinnamon for extra sweetness, some extra eggs for binding. I am now very eager to make a sweet option. Meanwhile let me know what did you come up to 😉 and how that came out.
Hannah Cohen says
Turned out great ! It made quite a batch so I froze some and it was excellent toasted with a little butter
Thanks for the recipe I'm making again tomorrow
Ramona says
Thank you soo much dear Hannah, I am thrilled you gave my lentil bread a go and you loved it too. Yes, toasted with a little butter is a wonderful idea. Have a wonderful weekend!!