Red Lentil Bread is a vegan and gluten-free recipe that's made with no flour, without eggs, and with no kneading required.
This easy high-protein loaf is dairy-free, oil-free, and perfect if you are looking for a simple, wholesome, and delicious bread alternative.
If you love more red lentil recipes, don't miss my red lentil tortillas and lentil pancakes.
Red lentil bread has such a unique texture - soft on the inside, with a hearty bite that makes each slice satisfying and filling.
The flavor is mild, slightly nutty, and pairs beautifully with both savory and sweet toppings.
I've tested it a dozen times to perfect the texture, and when my sister (who's usually a picky eater) asked for the recipe, I knew it had passed the ultimate taste test.
It's budget-friendly compared to pricey store-bought gluten-free loaves, full of plant-based protein, and perfect for meal prep.
Also, it makes a filling base for anything - I love mine with beet hummus, a spread of vegan ricotta, or even just a slice of vegan cheddar.
Jump to:
🥘Ingredients
- Dried red lentils (raw): Whole or split, both work, just soak before blending.
- Baking soda: Use fresh for the best rise.
- Vinegar: Apple cider or white vinegar works.
- Salt: Brings out flavor.
- Cumin: Adds warm, earthy notes.
- Water: For soaking and blending.
- Sesame and caraway seeds (optional): Sprinkle them on top for extra crunch, aroma, and flavor.
As always, you can find the full recipe with a list of ingredients and measurements in a printable recipe card at the end of this post.
🍞How To Make Red Lentil Bread
Soak the lentils: Place 1 ½ cups dried red lentils in a bowl with 3 cups of water. Cover and let them soak overnight (or at least 8 hours).
Drain and blend: Drain the soaked lentils well and transfer them to a high-speed blender. Add baking soda, vinegar, water, salt, and ground cumin.
Blend: Blend on high until you get a smooth, thick batter.
Prepare the pan: Line a 9x5-inch loaf pan with parchment paper and pour in the batter. Sprinkle sesame seeds and caraway seeds on top if desired.
Bake: Bake in a preheated oven at 350°F (180°C) for about 60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.
📋Variations
- Add herbs: Add 1-2 teaspoons of dried herbs like oregano, rosemary, or thyme for extra aroma.
- Garlic bread: Mix in a teaspoon of garlic powder for a savory twist.
- Make it spicy: Stir in chili flakes or a pinch of cayenne pepper for gentle heat.
- Seeded bread: Top with sunflower, pumpkin, or flax seeds for more crunch and nutrition.
- Cheesy flavor: Mix in nutritional yeast for a cheesy, umami-rich taste without dairy.
💡Marinela's Tips
- Let the loaf cool completely before slicing for the best texture and clean cuts.
- Store cooled bread in an airtight container at room temperature for up to 2 days or in the fridge for 4-5 days. For longer storage, slice and freeze for up to 2 months.
❓Frequently Asked Questions (FAQ's)
No, you only need to soak the raw dried red lentils overnight before blending. Cooking them first will make the batter too mushy.
I haven't tested this recipe with green or brown lentils, but I think it should work. Since they take longer to soften, you may need to soak them longer than red lentils.
🥯More Vegan Bread Recipes
🍔Red Lentil Recipes
📖 Recipe
Red Lentil Bread (Vegan & Gluten-Free)
Equipment
- 1 high speed blender
- 9x5 inch loaf pan lined with parchment paper
Ingredients
- 1 + ½ cups dried red lentils soaked overnight, drained
- ½ cup water
- 1 teaspoon baking soda
- ¾-1 teaspoon salt
- 2 teaspoons apple cider vinegar or white vinegar
- ¼ teaspoon dried cumin
Toppings
- 1 tablespoon sesame seeds optional
- ½ teaspoon caraway seeds optional
Instructions
- Place 1 ½ cups dried red lentils in a bowl with 3 cups of water. Cover and soak overnight (or at least 8 hours).
- Drain the lentils well and transfer them to a high-speed blender. Add baking soda, vinegar, water, salt, and cumin.
- Blend on high until smooth and thick.
- Line a 9x5-inch loaf pan with parchment paper and pour in the batter. Sprinkle sesame seeds and fennel seeds on top if desired.
- Bake in a preheated oven at 350°F (180°C) for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Storage: Store cooled bread in an airtight container at room temperature for up to 2 days or in the fridge for 4-5 days. Slice and freeze for up to 2 months for longer storage.
- Slicing tip: Cool the loaf completely before cutting to prevent it from crumbling.
- Customization: Add herbs, spices, or seeds to make the loaf your own.
Nutrition
If you try this red lentil bread, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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Timi says
Delicious! I added sun dried tomato and sunflower seeds. Is so good and easy to make.
Marinela Malcheva says
Sounds delicious, Timi! Love your twist with sun-dried tomatoes and sunflower seeds.