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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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Mine did not rise as I hoped – I followed the recipe to the letter, but had to use a round baking pan, as I couldn’t find a loaf pan here. Not sure that would account for not rising?? I did use baking powder, not soda. And a convection oven at 375F. Maybe I need to buy a loaf-shaped pan? Is it that picky? ( i have made bread for years just not with lentils!)
Hi Rissa, I'm sorry to hear that! Baking powder and a 375°F convection oven are exactly right, so I think it's the pan. In a wider round pan the batter spreads thinner and bakes flatter, while the 9 x 5 inch loaf pan gives it a little rise. Saying that it's not a bread that will give you a big rise, I'd say between 1 and 2 cm in the loaf pan. If you want you can also send me a pics at sarah@plantbaes.com so I can check if everything looks right! Hope this helps 💚
PS Substituted flax meal for the psyllium
I made this for the first time and it was tasty. I will definitely make it again. I added ingredients to make it taste like rye bread. 1 T caraways seeds, 3t instant coffee, 2 T unsweetened cocoa powder, and 1 T honey. This came out like the yeast based GF “rye” that I have made before, but it is healthier and lower in calories.
Thank you so much for sharing your rye twist, Jackie! I'm so happy you loved it 🥰
Mine came out very dense and flat. Not sure what went wrong other than maybe needed to cook a little longer.
Hi Chris, I'm sorry to hear that! Are you using a fan-forced (convection) oven? I tested this one at 375°F (190°C) fan-forced, so in a conventional oven it could stay dense and underbaked.
Also, just to double-check: you used baking powder, not soda? This happened for another reader 🥲 Hope we can figure it out!
I am making my second loaf. This time, i added half a tomato to see if it brings out the lentil flavor a bit more. I shared the first loaf with friends who really enjoyed it. It is a great soup or salad bread. Friends of mine got creative and had it with cheese or olive tapenade, It is such a versatile bread. Thank you for offering this recipe.
Love the creativity with the toppings!! Thank you for sharing Ananya 🥰