Red Lentil Bread (Flourless & High-Protein)

This red lentil bread is made with soaked red lentils and ground pumpkin seeds instead of flour. It’s naturally gluten free, flourless, high in protein, rich in fiber, and incredibly easy to make. Perfect for dipping, toasting, and topping!

Over the past year, I’ve discovered how to transform humble, inexpensive lentils into all kinds of delicious baked goods and haven’t looked back. I’ve made red lentil muffins, lentil protein bread, lentil crackers, lentil bread rolls, and even sweet (or savory) red lentil waffles. Now it’s time for this simple, satisfying, no-knead red lentil bread.

Made with just a handful of wholesome ingredients and a blender, this easy lentil bread combines dried red lentils and pumpkin seeds for a naturally gluten-free, dairy-free, grain-free, sugar-free, oil-free, egg-free, and yeast-free loaf packed with plant-based protein, fiber, vitamins, and minerals.

With around 16.5 grams of protein per 100 grams, this bread contains roughly twice as much protein as regular white bread, making it a filling and nutritious alternative.

It has a light crust, a soft, tender, slightly chewy crumb, and a mild nutty flavor that’s delicious toasted, used for sandwiches, or served alongside soups and stews.

The Ingredients

For the full ingredients list, measurements, complete recipe method, and nutritional info, read the recipe card below.

• Red lentils: This easy red lentil bread recipe uses dried red lentils (not canned). Yellow lentils also work, but avoid brown or green lentils.
• Acidity: Lemon juice or apple cider vinegar activates the baking soda.
• Leavening agents: Baking powder and baking soda are combined for fluffy lift.
• Psyllium husk powder: Use powder, not whole psyllium husk, to bind and provide structure to the gluten-free bread.
• Pumpkin seeds: Use raw, unsalted pumpkin seeds/pepitas (or sunflower seeds). These further add nutrients and texture to this high-protein bread.
• Seasonings (optional): Along with salt, you can use garlic powder and Italian seasoning, or your favorite herbs/spices (see FAQs).

How to Make Red Lentil Bread

They will have roughly doubled in weight and visibly expanded after soaking.

• Next, preheat the oven to 360℉/180℃ and line an 8-inch (20 cm) loaf pan with parchment paper.
• Blend the lentils, fresh water, and vinegar until smooth, then transfer to a bowl.

• Grind the pumpkin seeds in a blender or spice grinder and stir them into the mixture with the psyllium husk powder, salt, baking powder, and baking soda.

• Transfer the batter to the prepared pan and optionally sprinkle with whole pumpkin seeds (or other seeds).

• Bake the red lentil bread for 50 to 60 minutes, cool completely, then slice and enjoy!

Serving Suggestions

• Toasted (with sauteed oyster mushrooms, scrambled tofu, as avocado toast etc.)
• To dip (in soups and stews like roasted cauliflower soup, veggie stew, or vegan chili)
• To make a sandwich (with your favorite toppings – like hummus and veggies)

Storage Instructions

Make ahead: You can soak the lentils overnight, ready to blend in the morning.

Store: In an airtight container at room temperature for 2-3 days or refrigerated for up to 1 week. Toast slices once they begin to stale.

Freeze: Flash-freeze the red lentil loaf, whole or sliced, then store in a Ziploc for up to 4 months. Thaw at room temperature or using a microwave or toaster defrost setting.

FAQs

Can I use sprouted lentils?

Yes, that should work, though I haven’t tried it.

Can I use canned lentils?

No, canned lentils contain too much moisture and will affect the texture of the flourless bread.

How to flavor red lentil bread?

You can easily customize the herbs and seasonings. I.e., onion powder, smoked paprika, nutritional yeast, turmeric, cumin, rosemary, thyme, oregano, everything bagel seasoning, chili flakes/cayenne, etc. Fresh herbs, like chives, dill, and green onion also work.

You can also add up to 1/2 cup finely chopped, patted-dry mix-ins like olives, sun-dried tomatoes, jalapeños, roasted garlic, caramelized onion, roasted red pepper, shredded vegan cheese, or vegan feta.

Can I make sweet lentil bread?

Sure! Swap the savory seasonings for vanilla extract, cinnamon, or pumpkin pie spice, add a touch of sweetener (maple syrup, date syrup, etc), and optionally add dried fruit and nuts.

Top Recipe Notes

• Soak and blend properly: The lentils need to be softened enough to blend into a smooth batter for the most even texture.
• Bake until set: A toothpick/skewer inserted into the middle should come out mostly clean.
• Let it cool before slicing: Red lentil bread will be fragile and gummy right out of the oven. It’s important to let it fully cool before slicing for the best texture.

More Healthy Gluten-Free Bread Recipes

• 2-Ingredient lentil wraps
• Oatmeal seed bread
• Quinoa bread
• Chickpea flour bread
• Keto bread
• Gluten-free seeded bread
• Gluten-free burger buns

If you try this easy red lentil bread recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

Red Lentil Bread

Author: Michaela Vais

This red lentil bread is made with soaked red lentils and ground pumpkin seeds instead of flour. It's naturally gluten free, flourless, high in protein, rich in fiber, and incredibly easy to make. Perfect for dipping, toasting, and topping!

5 from 1 vote

Servings 12 slices

Prep 20 minutes mins

Cook 50 minutes mins

Total 1 hour hr 10 minutes mins

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Video

Ingredients

 

1x2x3x

• ▢ 1 cup (200 g) dried red lentils (not canned)
• ▢ ½ cup (120 ml) water
• ▢ 1 ½ Tbsp (20 g) apple cider vinegar or lemon juice
• ▢ ¾ heaped cup (100 g) raw pumpkin seeds
• ▢ 3 Tbsp (30 g) psyllium husk powder (not whole husks)
• ▢ ¾ tsp salt
• ▢ 1 ½ tsp baking powder
• ▢ ½ tsp baking soda
• ▢ Seasonings of choice (Italian seasoning, garlic powder, etc.) (optional)

Instructions

 

• You can watch the video for visual instructions.

  First, rinse the lentils until the water runs clear. Then soak them in a large bowl covered with plenty of water for 2 to 3 hours (or overnight). Drain, rinse again, and leave the lentils in the sieve for a few minutes to drain well before using.

  They will have roughly doubled in weight and visibly expanded after soaking.
• Next, preheat the oven to 360℉/180℃ and line an 8-inch (20 cm) loaf pan with parchment paper.
• Blend the lentils, fresh water, and vinegar until smooth, then transfer to a bowl.
• Grind the pumpkin seeds in a blender or spice grinder and stir them into the mixture with the psyllium husk powder, salt, baking powder, and baking soda.
• Transfer the batter to the prepared pan and optionally sprinkle with whole pumpkin seeds (or other seeds).
• Bake the red lentil bread for 50 to 60 minutes, cool completely, then slice and enjoy!

Notes

• Please use a kitchen scale and measure everything in grams. I develop and test my recipes using metric measurements, and using cups often leads to inconsistent results. This is especially important for psyllium. Many people use 3 tablespoons of whole psyllium husk instead of psyllium husk powder, which makes a huge difference (it would be only about half the weight).

Nutrition Facts

Red Lentil Bread

Serving Size

 

100 g (2 slices)

Amount per Serving

Calories

258

% Daily Value*

Fat

 

10.5

g

16

%

Saturated Fat

 

1.9

g

10

%

Sodium

 

430

mg

18

%

Potassium

 

520

mg

15

%

Carbohydrates

 

8.5

g

3

%

Fiber

 

11.5

g

46

%

Sugar

 

0.8

g

1

%

Protein

 

16.5

g

33

%

Calcium

 

48

mg

5

%

Iron

 

4.1

mg

23

%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition information is an estimate and has been calculated automatically

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