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:Â This easy red lentil bread recipe uses dried red lentils (not canned). Yellow lentils also work, but avoid brown or green lentils.
- Acidity:Â Lemon juice or apple cider vinegar activates the baking soda.
- Leavening agents:Â Baking powder and baking soda are combined for fluffy lift.
- Psyllium husk powder:Â Use powder, not whole psyllium husk, to bind and provide structure to the gluten-free bread.
- Pumpkin seeds:Â 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
- 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!
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:Â 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:Â 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:Â The lentils need to be softened enough to blend into a smooth batter for the most even texture.
- Bake until set:Â 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
Video
Ingredients
- 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 information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
I asked for an alternative for Psyllium Husk Powder. It suggested ground flaxseeds or chia seeds powder. Any thoughts about using these?
You can use ground flaxseeds or chia seeds as an egg substitute in small amounts, but they are not a direct replacement for psyllium husk powder in gluten-free bread. This recipe requires a larger amount of psyllium to create the right structure, texture, and binding, which flax or chia seeds cannot fully replicate. You could try the double amount (60 grams) of ground flax or ground chia, but the bread will be a lot denser.
Would grinding Psyllium husks into flour work in your recipe?
Yes! 😊 You can grind whole psyllium husks into a fine powder in a high-speed blender or a coffee/spice grinder. Just make sure to measure it after grinding, not before, since the volume changes quite a bit. Even better, measure it by weight (grams) for the most accurate results. 💚
does it work to double the recipe ?
Yes, absolutely! 😊 You can double the recipe without any problem. Just use a larger loaf pan, or divide the batter between two 8-inch loaf pans. If you use one larger pan, the baking time will likely need to be increased a little, so check for doneness with a toothpick. 💚
SO easy, SO delicious and satisfying! Thank you! 😊
I am so glad it turned out amazing! Thanks for your feedback Liz. 🙂
This is a lovely bread. i cooked in air fryer and turned loaf over after 30 mins so both sides done. Also Ive done chickpea bread many times. very pleased with both.. More bread recipes please.
That’s amazing, thanks for sharing! You can find all my bread recipes here: https://elavegan.com/category/bread/