Easiest Red Lentil Bread

Red lentil bread loaf with three slices on a wooden cutting board with a bread knife, jar of red lentils in the background.

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.

Author Sarah Cobacho (plantbaes.com)

PREP TIME10

COOK TIME1

Soaking + Cooling Time5

TOTAL TIME6 10

Servings 15 slices

Course Bread

Cuisine Homemade

Keyword easy vegan bread, gluten-free bread, high-protein bread, lentil bread, Meal Prep, no-knead bread, nut-free, red lentils, Soy-Free

Season Fall, Spring, Summer, Winter

Ingredients

1½ cups dried split red lentils
2 tbsp whole psyllium husk
¾ cup water
2 tbsp olive oil
2 tsp baking powder
1 tsp 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.

Video

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.

Oven temperatures: This recipe was tested in a convection (fan-forced) oven, which circulates hot air so it bakes faster and more evenly. If you’re using a conventional (non-fan) oven, you can try increasing the temperature by about 35°F (20°C), baking on the middle rack, and rotating the pan halfway through. Every oven behaves a little differently, so results may vary. Start checking a few minutes before the suggested time and trust your eye: it may need a little longer to become golden and cooked through.

Toast it: The fresh texture is lovely on the day, but after that, I prefer to toast the bread.

Nutritional Information - Per Serving