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Dorothy Thomas

Lentil Bread Recipe

A protein-packed, gluten-free bread made with lentils—nutritious, easy to make, and perfect for a healthy alternative to traditional bread.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 1 10
Course: Bread, Side Dish
Cuisine: Gluten-Free, Vegan, Healthy
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups Red lentils (dry)
  • 2 cups Water
  • 2 tbsp Olive oil
  • 1 tsp Baking powder
  • ½ tsp Salt
  • 1 tsp Garlic powder (optional)
  • 1 tsp Rosemary (optional)

Equipment

  • Blender or food processor
  • Loaf pan (8x4 inches)
  • Parchment paper
  • Mixing bowl

Method
 

  1. Rinse lentils and soak them in 2 cups of water for at least 2 hours (or overnight for best results).
  2. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
  3. Drain lentils (keep soaking water) and blend with ½ cup of soaking water, olive oil, baking powder, salt, and optional seasonings until smooth.
  4. Pour batter into the loaf pan and smooth the top.
  5. Bake for 45-50 minutes or until a toothpick comes out clean.
  6. Let it cool for 10 minutes before slicing. Best served toasted!

Notes

✔ Soaking lentils improves digestibility.
✔ For extra flavor, add sun-dried tomatoes or seeds.
✔ Store in an airtight container for up to 3 days or freeze.