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.
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.
Easiest Red Lentil Bread
Equipment
Ingredients
- 1½ cups (280 g) dried 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
- Preheat the oven: Preheat oven to 375°F (190°C), fan-forced.
- 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.
- 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.
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!