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.
Try my buckwheat bread for another hearty, gluten-free option.
If you love more red lentil recipes, don't miss my red lentil tomato soup, 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
📖 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.
Amrit says
This is delicious! I kept it very simple for the first one. Sprinkled to top with poppy seeds. My husband requested garlic and rosemary for the next loaf. I see this bread being a regular staple in my house.
Marinela Malcheva says
Thanks so much, Amrit! I love the poppy seed topping, and garlic + rosemary sounds like a winning combo 😊 So glad it’s a new staple!
Raj says
Love the bread! Tastes delicious and my son didn’t need me reminding him to eat his meal.
Marinela Malcheva says
So glad to hear that, Raj! 😊 Even better when the little ones enjoy it without any reminders. Thanks so much for trying the recipe!
Emily and Ian Levy-Purdy says
In the oven now and looks good. I am wondering if anyone has frozen it. Results?
Marinela Malcheva says
That’s great to hear! 😊 You can freeze it for up to 2 months and just let it thaw at room temperature.
Sharon H. says
I was amazed that you can make a delicious, wholesome bread with these ingredients! It will tasted great grilled and served with a salad for my lunch!!
Marinela Malcheva says
Thank you so much, Sharon! So glad you loved it, grilled with a salad sounds absolutely perfect!
Natalia says
While delicious and still edible, the center did not cook right. What did I do wrong? HELP!
Marinela Malcheva says
Hi Natalia! 😊 Thanks for trying the recipe and for your honest feedback. If the center of your bread didn’t cook properly, it’s usually because the pan was too deep, the oven temperature was slightly lower than expected, or it simply needed a few extra minutes in the oven. I recommend checking doneness with a toothpick—it should come out clean or with just a few crumbs—and letting the bread rest for 10–15 minutes after baking to help the center firm up.