If you are looking for a homemade bread recipe without traditional flour, this red lentil bread is definitely worth trying. It is made by soaking red lentils and blending them with eggs, yogurt, walnuts, and a few simple ingredients before baking. The lentils give the bread a naturally hearty texture and make it a good source of plant-based protein and fiber, while the eggs and yogurt add even more protein. There is no wheat flour in the recipe, so it can be gluten-free when certified gluten-free ingredients are used. It is especially delicious sliced and served with savory toppings, alongside soups, or toasted for breakfast.
Red Lentil Bread
Description
This easy red lentil bread is made without traditional flour and combines soaked red lentils, eggs, yogurt, walnuts, and spices. The ingredients are blended into a smooth batter and baked until firm and golden. It is naturally rich in protein and fiber and can be made gluten-free with certified gluten-free ingredients.
Ingredients
Instructions
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Rinse the red lentils well and soak them in water for at least 2 hours, preferably overnight.
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Drain the lentils thoroughly.
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Add the soaked lentils, eggs, walnuts, yogurt, baking powder, oil, salt, and spices to a blender.
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Blend until you have a smooth, evenly combined mixture.
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Pour the mixture into a prepared loaf pan or baking tin.
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Sprinkle sesame seeds or other seeds over the top.
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Bake in a preheated oven at 180°C (350°F) for approximately 50 minutes, or until the bread is firm and lightly golden.
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Allow the bread to cool before slicing.
Nutrition Facts
Servings 10
- Količina po porciji
- Calories 150kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 16g6%
- Dietary Fiber 4g16%
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Why is red lentil bread a good choice?
This bread is a great example of how you can make a satisfying homemade loaf without relying on traditional wheat flour. Red lentils are the main ingredient and naturally provide plant-based protein, fiber, iron, and other nutrients. Eggs and yogurt add additional protein, while walnuts contribute healthy unsaturated fats and extra texture.
Because there is no wheat flour in the recipe, the bread is naturally gluten-free in terms of its main ingredients. However, if you need to strictly avoid gluten, make sure your oats are not involved here — and choose certified gluten-free baking powder, yogurt, spices, seeds, and other packaged ingredients where necessary to avoid cross-contamination.
The bread is also very versatile. Slice it for breakfast, use it as the base for an open sandwich, toast it and top with avocado or cottage cheese, or serve it alongside soup and salads. The walnuts and sesame give it a slightly nutty flavor, while the spices can completely change its character.
A few useful tips
- Don't skip the soaking: Soaking softens the lentils and makes them much easier to blend into a smooth batter.
- Let it cool before slicing: This is important because the bread becomes firmer as it cools and will be much easier to slice.
- For a moister loaf: Add the optional oil.
- For a lighter version: Leave out the oil.
- For extra crunch: Add sesame, sunflower, pumpkin, or other seeds on top.
- For more flavor: Try garlic powder, paprika, oregano, rosemary, or a little chili.
- Store the cooled bread in an airtight container in the refrigerator for up to 3 days.
Is Red Lentil Bread High in Protein?
It is a good source of protein, although I would not market it as an extremely high-protein bread. The red lentils provide most of the protein, while eggs and yogurt contribute additional protein. If you want to increase the protein even further, serve it with cottage cheese, Greek yogurt, eggs, turkey, or another protein-rich topping.
Is Red Lentil Bread Gluten-Free?
Yes, the recipe contains no wheat flour or other obvious gluten-containing ingredients. However, for a strict gluten-free diet, use certified gluten-free baking powder, spices, seeds, and other packaged ingredients, and avoid cross-contamination during preparation.
