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
This easy red lentil bread requires just six simple ingredients and a food processor. Naturally gluten-free, high in protein, and nut-free, it’s a nourishing homemade bread perfect for toast, sandwiches, or snacking. No kneading required.
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
Topping ideas: Pumpkin seeds, sunflower seeds, sesame seeds, or a mix.
Cleaning tip: Rinse your food processor and spatula straight away. Dried lentil mixture is tedious to wash and needs soaking otherwise.
Fan-forced vs conventional ovens: Fan-forced uses a fan to circulate hot air. Conventional does not, so fan-forced cooks faster and more evenly. If a recipe temperature is written for fan-forced, increase the oven temperature by about 36°F (20°C) for conventional, and rotate the tray halfway through.
Toast it: The fresh texture is lovely on the day, but after that, I prefer to toast the bread.
Video
Nutrition Information
Per Serving/Portion
Calories: 89 kcalCarbohydrates: 13 gProtein: 5 gFat: 2 gSodium: 223 mgFiber: 3 gVitamin A: 1 IUCalcium: 45 mgIron: 1.5 mg
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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 😊