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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.)”
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
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?
Can I use psyllium husk powder instead of whole?
How should I store this bread?
Can I use other lentils?
Is there a substitute for psyllium husk (xanthan gum, flax, chia)?
Can I make this oil-free or swap the oil for yogurt?
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
Video
Per Serving/Portion
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Really great. Didn’t have psyllium husk so I substituted 4 TBSP flax seed meal and it seemed to work brilliantly.
Beautiful photo E! I’m so glad it worked, thank you for sharing 🥰
This bread was so easy to make, is not at all dense like some gf breads I have tried before. Very tasty and holds up well to toasting.
It looks beautiful! Thank you so much for sharing Danie 🥰
I have made this a few times but finally learned that it needs to be refrigerated after a day or two so it doesn’t go bad. I love how easy and yummy it is.
Robin
I’m so happy you loved it! Thank you for sharing your tips Robin 🥰
Any option for oil free? Can I use aqua faba instead? Or perhaps a plant based yogurt?
Hi Amy, I have not tried aquafaba, but I have a similar one I tried using plant-based yogurt before, and it worked great. I’d start with 3 tbsp of yogurt and see how you go! Please let us know if you try it with yogurt or aquafaba ☺️
I’m trying to eat less “bready” bread and as a newbie to plantbaes tried this recipe. I love it! It tastes amazing, toasts beautifully and disappeared very quickly. My first one was admired by all and I’ve already shared the recipe with 3 people.
Wow that’s a perfect loaf! Thank you so much for sharing it here and with your friends 😊
Could I quick soak the lentils and boiling water instead of a four hour cold soak?
I have not tried, let us know if you experiment with the recipe 😊
Oh my gosh, this is so delicious, the struggle to wait for it to cool was real, LOL. The texture is perfect, the flavour is sublime, I’m definitely making this regularly. Oh, and no seeds because – none in the pantry, next time maybe.
Haha I know what you mean 😂 I often struggle with that part too! Thank you for sharing Lorraine 🥰