I’ve been wanting to share this recipe with you for a while because it’s genuinely one of the simplest and most rewarding things I make at home. This red lentil bread requires just a few pantry-friendly ingredients, no kneading, and comes together with a quick blend in the food processor. It’s naturally gluten-free, soy-free, and nut-free, making it a wonderful option for so many dietary needs. Each slice is packed with plant-based protein and fiber from the red lentils, and the texture is beautifully soft on the inside, almost cake-like, and with a golden crust on the outside. Whether you toast it for breakfast, use it for sandwiches, or enjoy it alongside a big bowl of soup, this bread is incredibly versatile. If you’ve been looking for a homemade bread that’s nourishing, allergy-friendly, and genuinely easy to make, this is the one.
If you love this, try our Red Lentil Quinoa Bread (Gluten-Free) for a heartier loaf, or our 1-Ingredient Gluten-Free Buckwheat Bread for the easiest GF bread on the blog. For other red lentil recipes, browse our 2-Ingredient Quinoa Red Lentil Wraps, Dosa Red Lentil Wraps, and Gluten-Free Seeded Bread.
Why I love this recipe (as a nutritionist)
- Incredibly simple to make: just six ingredients, a food processor, and a loaf pan. No kneading, no yeast, no rising time. It really is the easiest bread recipe I’ve posted yet
- Naturally gluten-free: made entirely from red lentils and psyllium husk, this bread is a fantastic option if you’re avoiding gluten, and it holds together perfectly
- High in plant-based protein: red lentils bring 5 g of protein per slice
- Allergy-friendly: soy-free, nut-free, yeast-free, egg-free, and dairy-free, so it works for a wide range of dietary requirements
- Great source of fiber: red lentils and psyllium husk support healthy digestion and keep you feeling satisfied
Ingredient notes
- Red lentils: the star of this bread. They blend into a smooth batter and provide protein, fiber, and iron. Make sure to soak them for at least 4 hours for the best texture
- Psyllium husk: acts as the binder that holds everything together and gives the bread structure.
- Olive oil: adds moisture and a subtle richness
- Baking powder: provides the lift so the bread rises in the oven. Check that yours is gluten-free if you need to keep this strictly gluten-free
- Seeds: completely optional but they add a lovely crunch on top. Pumpkin seeds, sunflower seeds, or sesame seeds all work beautifully
How to make this recipe (summary)
Start by soaking the red lentils in a large volume of water for at least 4 hours or overnight. Drain and rinse them very well.
Blend the soaked lentils with psyllium husk, water, olive oil, baking powder, and sea salt in a food processor until a smooth, homogeneous paste forms.
Pour the batter into a lined loaf pan, smooth the top, and let it rest for 10 minutes to thicken. Sprinkle with seeds if using.
Bake at 375°F (190°C) fan-forced for 1 hour on the middle rack. Cool completely before slicing, about 1 hour, to ensure the perfect texture.
View recipe card below for detailed instructions.
Variations and tips
- Add herbs or spices: mix in dried rosemary, garlic powder, or everything bagel seasoning for a savory twist
- Storage: store sliced bread in an airtight container in the fridge for up to 5 days, or freeze individual slices for up to 3 months. Toast from frozen for the best texture
- Toast it: After day 2, I recommend toasting the bread for best texture
- Don’t skip the cooling: slicing too early can alter the texture and make the bread gummier. Patience is key with this one
- If you like this recipe, you’ll also love our Homemade Soft Whole Wheat Wraps, or 1-Ingredient Buckwheat Bread.
Why you’ll love this red lentil bread TL;DR
- Six ingredients
- Naturally gluten-free
- No kneading
- Protein-packed lentils
- Allergy-friendly
FAQ
- Is this bread gluten-free? Yes, it’s naturally gluten-free. Just make sure your baking powder and psyllium husk are certified gluten-free if you have celiac disease or a strong sensitivity.
- Can I use psyllium husk powder instead of whole? Whole psyllium husk works best here. Psyllium powder absorbs more water and may change the texture.
- How should I store this bread? Keep it in an airtight container in the fridge for up to 5 days, or slice and freeze for up to 3 months. It toasts beautifully from frozen.
- Can I use other lentils? Red lentils work best because they break down into a smooth batter. Other lentil varieties may not blend as smoothly and could change the flavor and texture.
- Is there a substitute for psyllium husk (xanthan gum, flax, chia)? Whole psyllium husk really works as the gluten replacement here, and I’d recommend sticking with it for best results. I haven’t tested xanthan gum, flax, or chia in this recipe, but if you experiment, let us know how it goes. If psyllium isn’t available in your local store, an online order is usually the easiest option.
- Can I make this oil-free or swap the oil for yogurt? I haven’t tested an oil-free version of this exact recipe yet. In a similar red lentil bread recipe I’ve made, dairy-free yogurt worked great as a replacement for the oil and kept the taste neutral. If you try it here, let us know how it goes.
Easiest Red Lentil Bread
Equipment
Ingredients
- 1½ cups (280 g) dried split red lentils
- 2 tbsp (14 g) whole psyllium husk
- ¾ cup (180 ml) water
- 2 tbsp (30 ml) olive oil
- 2 tsp (8 g) baking powder
- 1 tsp (6 g) sea salt
- 1 tbsp seeds - optional
Instructions
- Soak the lentils: Rinse the lentils, then soak in a large volume of water for 4 hours to overnight (I recommend keeping them in the fridge). Drain, then rinse very well.
- Preheat the oven: Preheat oven to 375°F (190°C), fan-forced.
- Blend the batter: Add the drained lentils, psyllium husk, water, olive oil, baking powder, and salt to a food processor. Process until a homogeneous paste forms.
- Bake: Line a loaf pan with baking paper (about 9 x 5 inches (22.8 x 12.5 cm)). Pour the batter in and smooth the top. Rest 10 minutes to thicken, then sprinkle with seeds, if using. Bake for 1 hour on the middle rack of the oven.
- Cool completely: Remove from the pan and transfer to a cooling rack if you have one. Cool completely before slicing (about 1 hour). Slicing too early will alter the texture.
Notes
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OK, I have already reviewed this recipe before but I’m here again because it is so good. And I started baking it in two small loaf pans so it cuts down on the cooking time and I also like the height of it. (I don’t have a fan forced oven. So I cooked it at 400 for about 32 minutes.)
Hi Danielle, the mini loaves look so good! Brilliant idea to cut down the cooking time. Thank you so much for sharing your tips, this is so valuable for everyone, I love learning from everyone in the community!!
Have made this twice now, worked out perfectly both times. I scatter pumpkin and sunflower seeds on top. It is definitely nicest after baking and cooling but I wrap and keep it in the fridge and it lasts up to 5 days – best toasted. I am thinking of experimenting with adding a couple of teaspoons of chopped olives and sundried tomatoes, will report back if it works!
Hi Vanessa, so happy you loved it! And that sounds absolutely delicious, please let us know how you go with those toppings x
Thank you for sharing this recipe!
You’re most welcome Linda, hope you have a great day 🥰
I’ve been making this bread on repeat for the last few months! I make about 3 double batches at a time! It turns out perfect every time and it is delicious and easy to make. Thank you for this recipe!
Wow that’s awesome Anna! Thank you so much for sharing 💕
I love this bread, especially when it’s fresh out of the oven. When completely cooled down of this bread rapidly turned dry. I’ve done some olive oil with salt on top of the bread, which is very nice and also tried to toast it, that’s also very nice.
I didn’t bake it in the oven, but in the air fryer
I am really so happy to hear you love the bread! I would love to hear what setting you used on the air fryer, and how long you cooked it to get a good result 🙂 That could be very helpful for other readers.
I agree this bread is best enjoyed fresh on the day or toasted!
Is there a substitute for psyllium husk, I cannot find it in my local store
Hi Rach, the psyllium works as a gluten replacement here. I would recommend doing an online order if that’s available to you 🥰
J’ai essayé la recette et c’est très bon! J’ai rajouté 1/2 c à thé de poudre d’ail, 1/2 c a thé de paprika, 1 c a soupe de levure nutritionnelle et un peu origan!
Superb! Merci de partager, Eve-Marie 💚
Can you use anything other than whole psyllium husk , can you use xyanathan gum?
I have not tried, let us know if you experiment with it 😊
Hi Sara,
I think it’s important which air fryer you use. I have the Philips XXL.
Lentils contain a lot of starch → it sets and continues to dry out as it cools
• An air fryer often bakes a bit more intensely and drying than an oven
• Too little fat or moisture → becomes crumbly/dry more quickly
As it cools:
• Store it in a cloth or an airtight container
• Or even wrap it while still slightly warm → this helps retain moisture
💡 Extra tip (worth gold)
If you know you’re going to freeze it:
• Make the bread a bit richer (extra tahini/oil) as we discussed
➡️ It will taste much better after thawing
That’s why I add an extra tablespoon of tahini or 1 tbsp ground flaxseed + 2 tbsp water (let it gel for a moment)
➡️ This works almost like a “moisture binder”
Baking; 🔥 Air fryer
• 170–175°C
• 35–45 min
• Check the core temperature: 95–98°C = perfectly cooked
Hope this is helpful
That’s awesome Molly 💚
Can all the oil be replaced with tahini? Or applesauce?
Hi JoAnne, I have not tried those but I’ve used dairy-free yogurt in a similar recipe instead of the oil, and it worked great, kept the taste neutral too. Let me know if you try it x
Yes, both are possible, but the effect on the bread will be different:
● Applesauce → makes the bread wetter and slightly softer. It lowers the fat content, but can also give a slight sweetness and make the bread a bit more compact.
● Replace the 2 tbsp oil with about 2–3 tbsp unsweetened applesauce.
● May need a little less water, because applesauce contains extra moisture.
● Tahin → usually works better in this type of lentil bread. It gives fat, binding and a fuller flavor, keeping the structure closer to the original recipe.
● Use 1½–2 tbsp tahini instead of the oil.
● Optionally add 1–2 tablespoons of water if the batter becomes too thick.
For a savory red lentil bread, I would personally choose tahini rather than applesauce. Tahin also combines nicely with seeds, cumin, garlic or herbs in the bread.
Thanks. Tahini sounds like the way to go.
I love how helpful everyone is here! Let us know how you go JoAnne x
Happy to help
Greetings from Holland 🐄
I was looking for a recipe just like this! I was recently diagnosed with celiac disease; I have made this 3 times now and it’s perfect for my breakfast every morning. Thank you!
So happy it’s helpful. Thank you so much for sharing, Julia 💚
I look forward to making this and will add some Ayurvedic spices which should be interesting.
Please share your spice mix once you’ve tried it. Love to hear what everyone gets up to with the recipes!!
I wonder if this could be made oil free? You have another recipe for red lentil bread that uses yogurt instead. Do you think that would work as a substitution here?
Hey lovely, I haven’t tried yet. Let us know if you experiment ❤️
Ok. I will let you know if I do. Thank you!
I use Ghee and not oil.
This came out SO much yummier than I expected 👏🏽👏🏽👏🏽
Hey Sarah, looks amazing! Thanks so much for sharing. I’m glad you loved it 🥰
I doubled the recipe and baked the bread in a fan assisted oven for 1 hour and 20 minutes, at which point a skewer came out of the centre of the loaf cleanly.
That’s great to hear! Thank you for sharing Kate 💚
Best and most beautiful breakfast I’ve ever made!
Hey Sara, wow, that looks so beautiful. Thank you so much for sharing 🥰
I made 1/2 recipe and put it in a muffin tin to save on baking time. It was a bit dense which was was expected. We thought it would be a great replacement for cornbread, and maybe sweeten it a bit!
Hey Kim, so happy you liked it. Thank you so much for sharing. I’d love to know how long you baked it for for half the recipe? x
Eyed the measurements and this turned out so delicious!
I’m glad you liked it. Thank you for sharing, Jo Anne 🙂
Made this last night. Soooo good. And super simple. Found and followed you on Instagram and ordered your book!! Can’t wait to make more things
Hi Daniel! So happy you loved it! Thank you so much for your support! I hope you love the book and can’t wait to hear what you try next! ❤️
This looks delicious. Do you think the recipe would work if it was doubled into a larger loaf?
Hey Kate! I haven’t tried it. My guess is that it would impact the cooking time, but I’m not sure by how much longer. Let us know if you give it a go 💚
Hi Sarah,
Can I use Green Lentils instead of Red?
Hey Robin, I only recommend red lentils for this one. Hope you love it!
Made it today … it was excellent and so easy too.. thank you!
So happy to hear that! Thank you for sharing Karol 💚
Hi there, could I use flax seeds or chia seeds instead of psyllium husk to bind it together? If so, what would be the recommended dose? Thank you
I have not tried but would recommend sticking to psyllium for best results 💚 Let me know if you experiment with the recipe 🙂
Tried this yesterday with flax seeds and it was delicious, half load is already gone. The only thing it hasn’t risen so its tiiiiny but delicious 🙂 Lovely recipe, thank you ❤️
Hi Zori! So happy it worked for you! Thank you for sharing! I wonder if the flaxseed made it a little bit denser, which kept it from rising more? Definitely have to give that a go. Have a beautiful day 🥰
You’re going to love this red lentil bread recipe. Make sure to rate it five stars if you enjoyed it!