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
- 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: 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
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:
Thank you for this lovely recipe, mine has turned out wonderful, will keep making for sure
Thank you so much Lee! 😊 I’m so happy to hear it turned out wonderful! Thanks for trying the recipe, and it means a lot that you’ll be making it again. Enjoy! 💚
How is this best stored and for how long?
Hi Greg, I have a whole section above in the post about how to store the bread. 🙂
I need to limit my sodium intake. Is salt more for flavor or is it needed for the recipe to work? How little could I get by with if it is required? Thank you for all of your recipes. You are my “go to” when I am looking for gluten free recipes.
Thank you so much for your kind words! 🥰💛 The salt isn’t needed for the bread to work, so you can reduce it. However, I wouldn’t recommend leaving it out completely, as the bread will taste quite bland. If you need to limit your sodium intake, you could use a low-sodium salt substitute or simply reduce the amount of salt to suit your taste. 😊
It looks delicious! I’ll definitely make it soon. Thanks for sharing the recipe. 😊
Is it possible to make it without baking soda and baking powder?
Thank you so much! 😊💛 I wouldn’t recommend leaving them both out. The baking powder and baking soda help the bread rise and give it a lighter texture. Without them, the loaf will likely turn out much denser and heavier. If you only have one of the two, let me know which one, and I’ll be happy to suggest the best adjustment. 😊
Hello,
Very keen to try this. Do you think the mix would work for making rolls too?
Hi Paul! 😊 Not with this recipe. The batter is too liquid to shape into free-standing rolls (you can see the consistency in the video). If you have a large muffin pan or a burger bun pan, it should work well in those. Otherwise, I’d recommend trying my Red Lentil Rolls recipe instead, which was specifically developed for making rolls. 💛
My son & I love this red lentil bread! I didn’t have pumpkin seeds, so I subbed 100g almond flour per your comment to another post. My loaf didn’t rise so I think the baking soda/salt/vinegar?/baking powder amounts need to be adjusted slightly. Even though the bread didn’t rise, it wasn’t dense. It was moist & pliable like in the video.
Great recipe! Thanks! And “Hallo” to the baby!
Thank you so much! 😊 I’m so glad you and your son enjoyed the bread! 💛 Almond flour is definitely an option, but since I haven’t tested it myself, I’m not sure how it affects the rise. The amounts of baking powder, baking soda, and vinegar are correct for the original recipe with pumpkin seeds, but replacing them with almond flour may have changed the texture and rise a bit. Thanks so much for sharing your experience.
Wow, Michaela, you did it again. In the meantime, we have so many choices of gluten-free bread and they are all “super lecker”. The last one is so easy that someone who has never baked bread easily can make it. I baked it yesterday, and I used the air fryer again at 180°C for 50′, I turned the bread upside down for the last 5′. We ate it tonight and it was so yummy 🙂 Danke schön!
Aww, thank you so much, Ikke! ❤️ Your comment truly made my day. I’m so happy you enjoyed the bread, and thank you for sharing your air fryer method—that’s really helpful for others too! 😊 Thank you for your continued support! 🤗
so.easy to maķe
I am so glad it was easy to make. 🙂
y hi
This is my new favourite bread. I make your oat seed bread often too:) I want to thank you for all the care you put in your recipes. Not only am I healthier because of them, I am also more comfortable and competent cooking meals that feel nourishing. 🌻
Thank you so much! 💛 That truly means a lot to me. I’m so happy you’re enjoying both breads and that my recipes have helped you feel healthier and more confident in the kitchen.
i”m not a seed person. What can i use insteadd of the pumpkin seeds
The pumpkin seeds are an important ingredient in this recipe, so I wouldn’t recommend leaving them out. 😊 They help give the bread its soft texture and add structure, moisture, and protein. You could use ground nuts (e.g. walnuts, hazelnuts) instead or 100 g of almond flour. 💛
I would like to make this. Have a couple of questions.,How much seasoning to use. And I would like to add some pumpkin seed protein powder. What would you recommend?
I’m so glad you’d like to try it! 😊 I recommend using about 1 to 2 teaspoons of seasonings in total, depending on how flavorful you’d like the bread. Garlic powder, onion powder, Italian herbs, rosemary, or smoked paprika all work well.
As for the pumpkin seed protein powder, I haven’t tested it, so I can’t guarantee the results. Since protein powders absorb moisture differently than ground pumpkin seeds, I’d recommend replacing only a small portion at first (for example 20 to 30 g of the ground pumpkin seeds) and keeping the rest as written in the recipe. That way, the texture is more likely to stay soft. 💛
Thank you for your advice. I’ll see what I can come up with. lol
Thank you for this recipe. I am keen to try it. I am wondering if the temperatures you state here are for Fan oven or normal oven?
You’re very welcome! 😊 I actually baked it in a gas oven with the fan on at 180°C (360°F). Since every oven is a little different, I recommend keeping an eye on it during the last 10 minutes of baking. I hope you enjoy the recipe! 💛
Plan on making this either today or tomorrow. Would love to see the video but for some reason it’s not showing up (this happens with most all of your recipes I receive. Not sure why). Also, curious to know approx. how much of the seasonings you would use to start with. I’m guessing 1/4-1/2 tsp each? Just need an idea. With so much appreciation as always, Dana 💛🙌🏼💫
Hi Dana! 😊 The video is actually embedded twice in the post, including the YouTube version right above the recipe card. If you’re using an ad blocker, it might prevent the video from showing, so I’d recommend disabling it first. If it still doesn’t appear, please try a different browser or you can watch it directly on my YouTube channel (https://youtu.be/H4x5c4fDR-c). 🙂 Hopefully that helps!
Perfect. Thank you! (I knew it had to do with something on my end).
i regularly make your buckwheat bread, which is fantastic. I will make this Red lentil bread today and this will probably be a regular for us too! Thank you Ela!!
Thank you very much! ❤️ I’m so happy to hear you’re enjoying my buckwheat bread! I hope you’ll love the red lentil bread just as much. Thank you for your continued support. 🙂
Will definitely make this. Every single recipe of yours turns out perfect. Quite a few of them I have been making for years. You really are one of the greatest on socials, I trust and share your recipes with friends. Thank you for what you do!
Wow, this truly means so much to me. 🥹❤️ Thank you for your incredible support and trust over the years! It makes me so happy to know my recipes have become regulars in your kitchen and that you share them with your friends. I hope you enjoy this one just as much. 🤗
Thank you for another inspired recipe, Ela! I haven’t made it yet- could I use a mixture of sunflower seeds and pumpkin seeds? And could they be soaked and perhaps sprouted first?
Thanks again
Yes, a mixture of pumpkin seeds and sunflower seeds should work just fine. I haven’t tested soaking or sprouting them first, though, so I’m not sure how that would affect the texture or the amount of moisture in the bread. If you give it a try, I’d love to hear how it turns out! 💚
Will definitely try. Thank you for ALL you do. I so appreciate you! 💛🙌🏼💫🙏🏼✨🌿🌸
Aww, thank you so much for your kind words! 💛 I truly appreciate your support, and I hope you love the recipe.
Thank you once again Ela for a wonderful recipe. I followed your instructions and it was a success.
Thank you so much! 🥹❤️ I’m so happy to hear it turned out well for you! Thanks for trusting my recipe and for taking the time to leave such a kind comment. Happy baking! 😊
could I use chia seeds instead of the phyllium husky
thankyou
donna
Hi Donna! 😊 I wouldn’t recommend replacing the psyllium husk powder with chia seeds in this recipe, as the texture and structure will be quite different. Instead, I’d suggest trying one of my bread recipes that uses chia seeds instead: Gluten-Free Seeded Bread