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 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.
I sometimes soak more lentils than I need, and the extra soaked lentils will almost always end up in a delicious recipe like this.
I love lentils in general and a good lentil recipe at any time. 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.
Why You’ll Love This Recipe
- It is made with just wholesome ingredients.
- It's naturally gluten-free, dairy-free, and flourless.
- High in plant-based protein and fiber.
- Perfect for meal prep, lunchboxes, or healthy snacking.
Jump to:
🥘 Ingredients
There are only a few ingredients you will need to make this delicious gluten-free, vegetarian, super healthy lentil bread dish.
Here's what you will need:
- Lentils - 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 get a fluffy texture
- Red peppers - these enhance the flavors and give those nice speckles of color
- Olives - I just love the addition of the olives in this dish - it works well
- Eggs - these help with binding
- Spring onion or scallions - you may shallow fry those for extra flavor if you wish
- Cheddar cheese - such a lovely addition - you may even double the quantity
- 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
- Lentils - You may use any lentil type you like ( green, yellow, red, black (beluga), green mountain lentils. Any lentil types you have on 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
- Eggs - the eggs will help bind the bread and give it structure. While a vegan version might use flax eggs or aquafaba, the result will likely be softer and more fragile. Chia seeds also make a good egg substitute. One tablespoon of dry chia seeds for each egg.
🌶 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 like 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 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 minutes 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.
- Turn it into a sweet version - add some honey, vanilla, dates, cinnamon, and raisins, and remove the savory ingredients (feta, cheese, peppers, scallions/spring onion, dill, chili flakes, and olives).
🔪 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.
1. Wash and soak the lentils. Soak them overnight or for at least one hour.
2. Drain the lentils well and puree them in a food processor.
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.
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.
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.
6. 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 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. I do like it, and I prefer it to be nice and moist.
- If you forget to soak the lentils for longer, rinse them and allow them to soak for at least 30 minutes in hot water.
Troubleshooting
- Too dense? - Make sure lentils are fully soaked and blended until almost creamy.
- Not holding shape? - Let it cool fully before slicing.
- Too wet/moist? - Leave the yogurt out if you prefer a drier bread.
👪 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 a 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 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.
📦 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.
💭 Recipe FAQs
Yes, lentils are naturally gluten-free. Lentils are legumes and do not contain gluten (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.
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. Freeze slices between parchment for up to 2 months
Yes, this can be reheated in a preheated 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. Also, these can be toasted
Yes! You can pour the batter into lined muffin tins for individual portions. Reduce the baking time (start checking around 25–30 minutes).
It has a mild, slightly earthy flavor from the lentils, a savory touch from the cheese, and a soft, moist crumb. The taste is neutral enough to pair well with spreads, soups, or any toppings.
The top should be golden and firm to the touch. A skewer inserted in the center should come out mostly clean. Let it cool fully in the tin before slicing—this firms it up.
🍞Other bread recipes you may like
🍽 You can pair this lentil bread with
Tried this recipe or added your own twist? I’d love to hear how it turned out! Please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and share your experience in the comments. Your feedback helps others and supports this blog.
Thank you for being here💗!
📋 Healthy Lentil Bread - Flourless
Equipment
- 1 food processor
- 1 chopping board
- 1 glass bowl
- 1 spatula
- 1 ovenproof dish 8x 4 inch approx (22 x 10cm)
- 1 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 medium red pepper diced
- 1 cup Greek yoghurt go for any 5% up fat
- 1 handful olives chopped
- 4 medium eggs or 3 large
- 50 ml olive oil ( 1.69 fl oz) 5-6 tablespoons
- ¼ teaspoon black pepper freshly ground
- ½ teaspoon soda bicarbonate (small teaspoon) ½ U.S. teaspoon *
- ½ teaspoon baking powder
- 100 g cheddar cheese ( 3.53 oz) grated
- 2 tablespoons sesame seeds
- 1 pinch chilli flakes
Instructions
Preparing the Lentils
- 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.
Mixing the Ingredients
- 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 for Baking
- 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.
Bake the Lentil Bread and Serve
- 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. My tins 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. Ramekins or a muffin tray will be perfect 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!!
Sheila Wilson says
I thought I followed the recipe exactly except for the dill. The bread baked well BUT was tasteless. I don’t know what I did wrong. Maybe misunderstood the measurements and didn’t add enough. It seems that nobody else had that be problem so be I’m sure that I did something wrong. What else can I do with tasteless bread beside trash it.
Ramona says
Hey Sheila,
I am so sorry to hear you found the loaf tasteless, I am guessing you may have added less salt. I normally don't add much salt to my food so this might be one reason.
Do not trash it, it is still a nutritious bread. I would slice it, freeeze it and have a slice with some seasoned yogurt, a salad, a stew, anything really. You may even put a slice in the oven topped with some marianra sauce and a sprinkle of cheese.
The options are endless.
Mari says
Hi Ramona
Cooked this yesterday and it was absolutely gorgeous - cant stop eating it!!
Can I check the calories thought - is the 265 per portion and if so what size portion please? I made 2 loaves and followed the recipe exactly.
Thanks Mari
Ramona says
Hi Mari,
Thanks for stopping by.
Its 265 cals per portion and this recipe yields 12 portions 😉
I am so happy you loved it as well. It is one of my faves ;-))
Eliza says
Hi Ramona, Looks delicious, will try but how can I puree soaked (drained) lentil smoothly without adding water? Any specific food processor or some tricks? Thanks,
Ramona says
Hi Eliza,
You can use a food processor or a blender. I always use my hand blender. It works.
Also, you can put the lentils in a food processor once drained, add the eggs or the yoghurt or both and blend them. That will also work.
Thank you lovely.
Please don’t forget to let me know how it all went and how you liked it. 😅🙏🏻❤️
Brittany says
Thai looks delicious! how do yo store it? How many days is it good for?
Ramona says
Hi Brittany,
Thanks for stopping by.
You can store it in an air tight container in the fridge for 2-3 days or freeze , thaw and toast or heat in the oven or in a pan with a drizzle of olive oil until piping hot.
I hope this helps.
Desi says
It was amazing! Thank you for sharing. I cannot fault it. I will make it again and again since my whole family seems to like it including my 3 year old.;-)
Ramona says
Thanks so much Desi, I am so happy you like my lentil bread but I do know it is a really fab recipe, it is why I shared it with the world. I am so impressed your 3 year old eats such grown up food. Well done to you for offering to your family healthy food options. Very well done indeed!
terry says
Soo delicious and perfectly moist.a regular now
Ramona says
Thank you Terry 🙏🏻👍 I take it you loved my lentil bread recipe 🙏🏻🤩
Cindy K. says
I made this bread and we love it!
One question is why my cheese seemed to settle in the center of the loaf.
I grated it and mixed it well.
Otherwise I turned out perfect.
Ramona says
Hi Cindy, thank you so much for first of all trying my superhealthy lentil bread and secondly for your kind feedback and message.
What cheese did you use? I’ve never really experienced that.
Ian M says
The flavor was all there, I enjoyed that. However I had some serious concerns with the amount of water that was going into the oven. Used an 8x8 dish. Like others, I cut the dish into quadrants and am extending the oven time. After 50 min at 375 the center was still like it came out of the bowl.
Next time, I will try three eggs instead of four and swap the red pepper out for sun dried tomatoes to reduce the overall amount of water.
Ramona says
Hey Ian,
I am not sure what went wrong as I have made this recipe so many many, times ( I follow my own recipe) 😉 and never had an issue. Did you drain the lentils of the excess water? Also, the oven should be fan assisted as if it is not the timing would have to be increased.
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.
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!
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
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!
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?
Jessica says
This may have been the best baked good I have ever made. Like ever ever.
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
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 🙂
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
Shoshana Rivera says
can lentil flour (purchased be used instead of dry, soaked lentils?
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. 😉
Shoshana Rivera says
thanks for the delicious creativity. Also, suggestions for substitutions and enabling gf adherence.
Shoshana
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.
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?
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 😉
Dinah says
Hi
Looks delicious. Is the nutrition information pr 100 gr? Or for the whole loaf?
Ramona says
Hi Dinah,
The nutrition information is per actual serving 🙏🏼🤗
Diana says
Ha missed the part where you say they make great party snacks in muffin tins. Thanks
Diana
Ramona says
Yes, indeed! It can be made for any occasion in any shape or size, the cooking time will differ, thats all 😉 😉
Diana says
Could you bake this recipe in muffin tins? Thanks.
Diana
Ramona says
yes! Absolutely! 😉
Eva says
This recipe is so good. I just want to leave a note to say thank you!! I used egg and yogurt substitute instead and it was totally fine. I used oat cream and 2 tsp of flax seed meal. Skipped Parmesan cheese too. Oh and I used a mix of green lentils and yellow/green peas mix. It turned out just fine. Amazing! The recipe do need salt. I doubled the olives and used 2 tsp of salt.
Louisa Morgan says
Are the lentils cooked before blending or blended raw? Thank you in advance.
Ramona says
They are raw but soaked dear Louisa.
Clare says
Really lovely. If I left out the cheeses would it still bind together? (Wanting to make a really plain tasting wheat flour free bread )
Ramona says
Hi Clare,
It should work without the cheeses to be honest, but if you’re afraid I would add a tablespoon or two of chia seeds or flax just to be on the safer side and not end up with a crumbly loaf. Please do let me know how it all went 🙏🏼🙏🏼🤗
Sue StPeter says
I made your recipe and love the versatile way it can have doo dads added in. I'm going sweet this round. Dates, figs, soaked golden raisins and fig goat cheese. Probably add cinnamon too! So good sliced and pan fried with an over easy egg on top. Going to treat the sweet version like french toast and pour maple syrup on the fried slices. Yum!!
Ramona says
Wow, I am very impressed Sue. Going sweet with it didn't even cross my mind but I am now intrigued and I must try the sweet version too. Yummy. Thank you so much for this genius idea!
Rachel C says
Would that be whole or ground chia/flax? I would also like to try the recipe without the cheese. It looks delicious!
Ramona says
Hi Rachel,
I normally use whole chia seeds and ground flax seeds but you can use milled chia too. It’ll work as well. Yes, you can leave the cheese out completely. It’ll make no difference in texture but you may wish to add a pinch of salt in that case. I’d love to hear how you liked it and how it turned out for you. 🙏🏼😉
Ramona says
Hi Clare,
I am sure I have answered to you - I am not sure where that answer went. The cheese will not make much of a difference tbh. I am curious to know how it turned out and how you liked it though.
Elaine says
I have 2 loaves cooking at the moment but not sure I've chosen the correct size loaf tins. Is there any more detail than 'small' please?
Ramona says
Hi Elaine
I am pretty sure I have mentioned a rough size somewhere but I would say my tins are approximately 20-22 x 10cm so approx 8x4 in. you can use almost any tin as long as the loaf is not too bib so it cooks nicely throughout.
Vidya says
I like your recipe but want to make this eggless - you have mentioned that we can swap with flax - but is that 1 egg to 1 tbsp flax or just 1 tbsp for all the eggs? Please advise... I will try it soon!
Ramona says
Hi Vidya,
It is a tablespoon for each egg. The same idf you choose chia seeds. 1 tablespoon of chia seed (dry quantity) for each egg. It is best to add the chia seeds or flax in the yogurt or the lentils ahead of time for those to absorb the liquids.
Thank you so much. Please do let me know how it all went.
Judy REyes says
I just made your lentil bread with red lentils. It tastes very good -- a little like stuffing or what we call dressing here in East Texas, with all the veggies. Maybe I didn't cook it long enough. I made three smaller loaves. It's very pretty too! Thanks for the recipe! I was wondering: since there are 12 servings in your recipe, are the macros per serving? (Are there 11 net carbs per serving? Total carbs (21 g.) minus fiber (10 g.) = 11 net carbs. per serving.)
Ramona says
Hi Judy, thank you so much for your feedback - I am so pleased you enjoyd this lentil bread as much as I do.
You are totally correct, there are 12 servings here, but from what I know, when calculating macronutrient values for a food item, the fiber content is typically included within the total carbohydrates but is often listed separately on nutrition labels. So, the "Carbohydrates" value you see in the macronutrient breakdown already includes the fiber content. In other words, the "Carbohydrates" value represents the total carbs, which includes both digestible carbohydrates and dietary fiber. So, when counting macronutrients, you do not need to subtract the fiber from the total carbohydrates because it's already accounted for in the total carbohydrate count. I hope i did understand your Q but pls do let me know or tell me off if I did not. 😉
Jasson says
Very nice recipe chef👍👌👏. I make your lentil bread once a week for some time now 😋. Thank you for your effort 🌞😎
Ramona says
Thank you chef 😉 I am super glad you liked it Jasson.
Angela Tucker says
How much water do I soak the lentils with ?
Ramona says
Hi Angela,
It really doesn't matter as long as it is enough for those to get well soaked. Just make sure the lentils are submerged in the water and have a good 3-5 cm of water above. i'd say 1lb/500g lentils with approx 1.2 litre of water. You do drain the water anyways.
Lulu says
Thank you for such a creative recipe. I made this with a combination of black eye peas and mung bean (that's what I had on hand). I didn't have feta nor olive. So I omitted those two as well. Used 2 fresh red chillies and a bit celery leaves. I only did half a recipe since I'll be eating it by myself. But I love it !
I soaked both black eye peas and mung beans for 12 hours. I have a thermos pot so I boiled the beans and let them sit in my thermos pot for about 1 hour. The beans are cooked but not very tender. I just wanted to get rid of the raw bean smell. Then I drained them and let them air dry for about half hour before using them according to recipe.
Ramona says
Thank you soo much dear Lulu, the mung bean and black eye peas combination sounds amazing! I am going to try that too. Super healthy and delicious! The beauty of this lentil bread is also its versatility. A gem. I love it too and make it very often.
Kelly says
I’ve made three loaves- great bread; friends are enjoying it and think they are eating flour! My husband loves this lentil bread and asks me to make it weekly. Thank you for sharing the recipe!
Ramona says
Thank you soo much dear Kelly. I have to say we love it too. It’s a truly delicious lentil bread recipe that I am so happy to have written. It only took a few attempts to come to this and I’m so glad it’s going soo well and soo many of you love it too.
Thanks soo much once again for your feedback. I’m hoping you’ll try other recipes in here too ❤️❤️
Have a wonderful weekend!! 🙏🏼🙌❤️
Sarah fraser says
Made this for the first time yesterday. I didn't have any dill but I did add a tsp of tumeric. It was delicious! It's very "cake-like" and lovely with cream cheese. It made two loaves, one of which I have frozen. Will definitely be one of my go to recipes!
Ramona says
Thank you so much dear Sarah. I am so happy you did give my recipe a try and also loved it. I need to make it again 😉 What a fab idea to serve it with the cream cheese. Thank you once again! 😉
Gwen says
Can I substitute non dairy yogurt in this recipe?
Ramona says
Hi Gwen,
That should work, no problem. Let me know how it turns out. 😉🙏🏼
Anita says
Delicious, especially when warmed. I used red lentils.
I had to bake these two loaves for over an hour. It's not my oven, because other things I've baked were right on the timing. I left out the salt as recommended, as between the baking soda (bicarb) and the cheeses, it would've been to salty (for me).
Ramona says
Thank you so much dear anita for your kind feedback and for giving my lentil bread recipe a try. It is delicious, I agree that warm is slightly better. It is funny you say that, I do have to bake these for slightly longer sometimes and I am assuming its because the moisture levels vary. Yes, I am not a big fan of salt and the saltiness from the olives, cheeses and soda bicarbonate is always sufficient for me too. I am also trying to stay lower on salt intake in general.
Thank you once again and I really hope you will be trying other delicious recipes from my blog recipe collection. Have a wonderful week ahead!!
Jane says
This recipe is delicious. I have made it a few times now. This last time, I did not have red peppers on hand so I used chopped sun-dried tomatoes and it was equally good too. (For the newbies, the first time made it I misread the word “Sieve” and I did not drain the lentils before I processed them. Luckily I had not added anything else to them so I had to strain them with a nut bag. It worked out ok though, but I had to cook it longer due to the extra moisture.)
Jeannette Johnson says
Can I use split lentils? 😀
Ramona says
Yes, I’m always using red split lentils. ☺️
Teri says
This looks fantastic, I'll be making it this weekend. I have to ask only because my husband will not eat olives (I know crazy)
Anyway what could I add in place of olives?
Ramona says
Hey Tery, thank you for getting in touch. I know crazy right, not eating olives? just kidding I know a few people that don’t.
Leave them out completely and add a little bit more feta and perhaps an extra pinch of salt?
I’d love to hear how you guys found this lentil bread. Please do let me know 🙏🏼💞
Teri says
Hi Ramona, I actually came across a different recipe that just seemed to miss the mark. So Google I went and came upon your recipe and have to say wow, everything I could have possibly wanted. I will be making this over the weekend minus the olives 😢.
Thank you very much for developing this great recipe
Ramona says
Brilliant, thank you Teri, thank you Google for suggesting my recipe 😉 but it is a really good one, we absolutely love it every time and trust me, I make it very often. Thanks again and hopefully will hear back from you after the weekend 😉
Nana says
When deciding on the baking dish to use (I don't have loaf pans) how deep does the bread mixture be in the pan before you cook it. I can't wait to here back so I can try it. Thank you.
Ramona says
I am so sorry for the tardy reply, I just found your comment lost in the junk folder for some very odd reason.
It really doesn't matter how thick it is can be anything from 5-7 cm up to 3 inches I would say it is ideal. Just keep an eye on it and make sure it is cooked in the middle.
Please let me know how it went and how you liked this lentil loaf.
Souad says
Very easy, tasty I think mine was a little too moist, maybe heavy handed on the wet ingredients, it browned on top lovely
I took out of oven and whacked in air fryer to make sure it cooked through better
Lessons learnt lol
Ramona says
Thank you so much for your feedback Souad, I’m so glad you liked it.
The moisture levels are closely dependent on the lentils themselves, some are more absorbent than others, the feta cheese if this was slightly wet rather than totally dry, and also the yoghurt. If it’s not full fat, it will be more runny and watery.
But all in all you’ve done a grand job.
I would be lovely if you could send us a picture on my Facebook page or a tag on Instagram if you post in there.
Thank you again and have a wonderful weekend.
Jenny says
Lentils are under appreciated in my humble opinion. And anytime I get to use my food processor it’s going to be fun. Thanks for this tasty, healthy, flourless lentil bread recipe.
Ramona says
I agree, and lentils are soooo good for us, right? Have fun making this lentil bread recipe - I am sure you will love it!
Sandhya Ramakrishnan says
I am in love with this lentil bread! A perfect protein breakfast for vegetarians. We make something similar in India and either bake it jelly pan or pan-cook it. This is even better.
Ramona says
Thank you so much, I am so glad you found my lentil bread recipe an improved version.
Alex says
This bread looks incredible! I love how healthy and easy it is. A must make!
Ramona says
Thank you so much Alex!
Erin says
I'd love to try this! It's packed with so much protein and I'm betting my son would love it in his lunch box. And I love the cheese in there, too!
Ramona says
Thank you so much dear Erin.
Danielle says
Got this recipe for lentil bread from a friend after she raved about it for days. What an amazing recipe. Love how detailed your instructions are. Definitely a keeper!
Ramona says
Thank you so much, Danielle!
Liz says
I never knew you could make bread with lentils! This is so good and so healthy!
Silvia says
Very easy to make and so delicious. This is my first time using lentils in a bread and it was a revelation. Thank you for the inspiration.
Ramona says
It is with great pleasure, thank you so much Silvia!
Mikayla says
This bread not only packs a punch of flavor but also a ton of protein that fills you up!
Maggie says
Red lentils. No kidding! This recipe sounds so interesting. Definitely trying just out of curiosity. lol.
Ramona says
Ha ha, definitely worth a try. It is amazing!
Amy Liu Dong says
This bread looks so delicious and looks so easy to make.
I'll be saving this recipe as my reference. Thank you!
Ramona says
Thank you so much dear Amy!