lentil bread

This lentil bread only needs a few ingredients and makes that perfect snack, working from home lunch, work lunch, or picnic that you can just grab and go. Nutritious, packed with protein, and super delicious. A true Wowzer!

📋 Healthy Lentil Bread - Flourless

red lentils (dry quantity)

feta cheese

dill (fresh)

spring onions / scallions

Greek yoghurt (go

olives (chopped)

eggs (or 3 large)

chilli flakes

olive oil

black pepper (freshly ground)

soda bicarbonate ((small teaspoon) 1/2 U.S. teaspoon *)

baking powder

100 g cheddar cheese

sesame seeds

red pepper (diced)

Wash and soak the red lentils for at least one hour. * See Recipe Notes for more

Sieve the lentils once soaked (no need to rinse) and puree these in a food processor.

Transfer the pureed lentils into a bowl and add the eggs, soda bicarbonate, baking powder, yogurt, olive oil, black pepper, and salt (if adding any). Mix well until homogenized.

Add the remaining ingredients, the chopped olives, spring onion/scallions, chopped pepper, crumbled feta, grated cheddar, dill, and chili flakes. Add most of the sesame seeds and keep a few to sprinkle over.

Prepare two small bread loaf baking tins * by greasing those with some butter or olive oil. Pour the lentil mixture into the tins in equal amounts. Sprinkle the remaining sesame seeds on each loaf.

Transfer to the oven and bake at 190C or 375F (fan-assisted oven) or 200C/400F for 45-50 minutes until golden brown.

Serve warm or cold as a snack or a main with a salad as a side. See other serving suggestions above.

White bean protein bagels (13 grams each!) are your new favorite breakfast! They&#39;re vegan, grain-free, gluten-free, oil-free &amp; yeast-free. Flavor them in countless ways to suit your tastes.

White Bean Protein Bagels (13 grams each!)

dried white beans

water

lemon juice ((or light colored vinegar))

flaxseed meal

whole psyllium husks ((see notes regarding psyllium powder))

baking soda

salt

soak

Place the beans in a large bowl. Cover with enough boiling water to cover the beans with 1 inch (2.5 cm) of water. Let soak for at least 45 minutes until the beans are plump and almost twice their size (see notes for soaking in cold water overnight).

preheat

Preheat the oven to 350F/180C. Line a large baking sheet with parchment paper.

drain

Drain the beans through a colander or fine mesh sieve. Discard the soaking water.

blend

Place the drained, soaked beans, 1/2 cup (118 mL) water, and lemon juice in the bowl of a food processor, bullet blender or blender. Cover and process, stopping many times to scrape down the sides of the bowl, until the texture of smooth hummus (this takes a bit of time, 3 to 5 minutes).

combine

Add the psyllium husks, flaxseed meal, baking soda, and optional salt to the pureed beans. Cover and process, stopping once or twice to scrape down the sides of the bowl, until just blended into a soft dough.

shape into rounds

Gather the dough into a ball. Divide the dough into four equal portions. Roll each piece into a ball. Flatten and smooth each ball into a 4-inch (10 cm) diameter round. Space 2 inches (5 cm) apart on baking sheet.

make holes

Use your thumb to poke a hole into the middle of each round. Make it about 1 inch in diameter. Use damp fingers to smooth out any cracks in the dough.If desired, brush a little bit of water onto each bagel and sprinkle with toppings (see suggestions

bake

Bake for 33 to 38 minutes until the bagels are risen and golden brown.

cool

Transfer the bagels to a cooling rack. Let cool completely before slicing.

This Lentil Bread is simple, high-protein, and made with just three ingredients - it&#39;s fluffy, nutritious, and delicious!

Lentil Bread

350 g Split Red Lentils, uncooked ((1 ¾ cup))

250 g Cottage Cheese ((1 cup))

tbsp Baking Powder

250 ml Water ((1 cup))

Soak the lentils in water for at least 6 hours or overnight until soft.

Drain and rinse the soaked lentils thoroughly.

Add the soaked lentils, cottage cheese, water, and baking powder to a blender or food processor. Blend until the mixture is smooth and well combined. Optionally, add in any herbs or seasonings of your choice.

Preheat your oven to 180°C (350°F). Grease a 2lb loaf pan (approximately 20cm x 10cm) or line it with parchment paper.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake for 60 minutes, or until the bread has risen and a toothpick inserted into the center comes out clean.

Allow the bread to cool completely in the pan before slicing.

I am a ‘seasoned’ home chef. I wanted to love this but if I follow a recipe to a tee with quality ingredients and it’s a fail, I will not be making it again.

Terrible.  It didn't rise.  It's been in the oven for 2 hours and it's still not cooked.  You don't need a cup of water.  Keep searching for a better recipe!  This one isn't it

Unfortunately it didn't work for me. It came out gluggy and tasted of baking soda. I wonder if the recipe could use less baking soda. I had to throw it out.

This bread never really got done, after an hour and 45 minutes at 350 degrees F. It was heavy and unappetizing. I'm wondering if it's because my blender took several minutes to thoroughly blend the lentils, and during that time the baking powder lost its oomf. Maybe adding the baking powder after everything else is smooth would help. Or maybe a couple of eggs in the batter would help.

I made this and thought it was very tasty. My finished product did have a 1/2-inch separation of the ingredients as shown in the picture with a slice on a plate w/butter knife. However, the bottom didn't taste gummy. I soaked as prescribed and used my blender as directed. I will make this again.

Disgusting. It was dense, wet and heavy inside with a rock hard crust. The flavor was blandly unpleasant and slightly bean-y. Inedible. I cut it into chunks and put it out for the squirrels. So far they won’t touch it.

Turned out runny.  Was I supposed to add the water to the blender?

I just made the lentils  bread and it's fantastic. I did not sook my lentil as I do t have time.i washed the lentil added water blend half way I added cottage chess bleded  and added irish butter, blended added spices, thyme,rosemary,basil, turmeric,cinnamon,gloves,salt and I blended again when all became very smooth I added baking powder blended and poured it into my baking pan it was watery a bit but to my amazement it turned out fine fluffy and tasty. Thank so much.

I made it, halved the ingredients and it still fit in a small loaf tin.. I used a halogen oven so hard to gauge the times... it got quite crispy on top but was all mushy in the middle (I put in extra cottage cheese so understandable). I turned it over in the loaf tin after scraping off the top bit... yummmy with paprika garlic butter.

I stirred it so that it would cook more evenly. Added chilli flakes, garlic salt, seeds (put them in the blender - by accident.. would have preferred them intact..Also stirred in loads of Nigella seeds.. some chilli salt.. 

It's cooling now. Obvs it looks messy and rough compared to yours, but I love the taste... It's sort of stodgy but that's what Iike, not too airy fairy inside. I imagine with the seeds scattered it would be better for me.

Also grated some Matured dutch gouda on top. Would have added more grated cheese inside too. 

Tastes good..

https://www.youtube.com/watch?v=3-R26b5Fcgk

Lentil & Cottage Cheese Bread

This red lentil quinoa bread is a simple, nutritious loaf made with wholesome ingredients like red lentils and quinoa. Perfect for a healthy sandwich!

Red Lentil Quinoa Bread (Gluten-Free)

dry split red lentils

dry quinoa

tbsp instant dry yeast (see notes)

tbsp dairy-free yogurt (or sub 2 tbsp olive oil)

tbsp whole psyllium husk

tsp sea salt flakes

Thoroughly rinse the lentils and quinoa. Transfer to a large bowl and cover with cold water. Soak for 6-12 hours in the fridge. Drain the lentils and quinoa thoroughly. They can hold a lot of extra water, which will keep the bread from cooking properly, I recommend letting them sit in a sieve for 10 minutes to remove the excess water

In a high-speed blender, add the lentils, quinoa, yeast, yogurt, psyllium husk, salt, and 1.25 cups of water. Blend until smooth.

Line a 9.5x5x2.5in loaf pan with baking paper and transfer the mixture to the pan. Let it rest uncovered for 30 minutes.

Preheat the oven to 350°F (180°C) fan forced, with a metal tray on the bottom rack.

Place the loaf pan on the metal tray and bake for 50 minutes. Do not open the oven door while the bread is cooking. Remove from the pan and baking paper, as soon as you take it out of the oven, and place on a baking cooling rack.  Allow it to cool completely before slicing. Once cooled, keep in an airtight container for 3 to 4 days.

This recipe looks amazing. I'm a recovering bread-aholic and this looks like a perfect sub. I'm wondering: would it work as muffins? Only asking because I have a muffin tray but no loaf tin. If not, I'm off to buy a loaft tin! :) Rating it a five for how delicious it looks and sounds.

I’ve made it several times and heeded all the advice of the comments. Best of all the attempts is when I add 2 Tblsp of olive oil and one of Greek yogurt. I slice it and I get about 12 to 13 nice slices and freeze it. I just take out one at a time and toast it on dark. It is very filling.  This is a very yummy loaf but it always comes out denser than what the photos show. My main question is that no matter what I try to modify to improve the next loaf, it inevitably sinks in the middle and I know it’s not the yeast as it is fresh. One experiment I even added half a teaspoon of baking powder plus the required yeast amount and it still sunk in the middle. Still delish though. I’m thinking could it be that I’m baking it in a stone loaf pan?  I don’t have a tin one as the recipe suggests. Any suggestions would be appreciated. ☺️

https://www.youtube.com/watch?v=QUcAVAb9UWI

This Red Lentil Quinoa Bread is a protein-packed, gluten-free alternative that’s budget-friendly, super easy to make, and perfect for sandwiches or toasts—all for just $2.50 USD per loaf!

Easy Red Lentil Quinoa Bread (Gluten-Free) #plantbasedrecipes

Healthy Lentil Bread is an easy, flourless, protein-packed recipe perfect for snacks, lunches, or light dinners. Simple ingredients, gluten-free, and family-friendly!

Healthy Lentil Bread

dry red lentils

dill

Greek yogurt (or thick sour cream)

eggs

black pepper

cheddar cheese (grated)

Soak the lentils: Rinse and soak the red lentils in water for at least 2 hours. If you&#39;re short on time, soak them in hot water to speed it up.

Blend: Drain the lentils (no need to rinse again) and puree them in a food processor or with an immersion blender until smooth (Yes, the raw lentils_.

Mix the batter: In a large bowl, combine the lentil puree with eggs, yogurt, olive oil, baking powder, black pepper, salt, dill, and grated cheddar cheese. Stir well.

Prepare the pan: Line an 8x4-inch (22x10 cm) loaf pan with parchment paper, leaving extra on the sides to easily lift the bread later.

Pour and top: Pour the batter into the prepared pan and sprinkle sesame seeds on top.

Bake: Bake at 400°F for 45-50 minutes until golden brown. Start checking at 40 minutes as ovens can be different.

Cool and serve: Let the bread cool for 10 minutes before slicing. Serve warm or cold.

If you loved this recipe, please leave a 5-star rating and review below!

You will love my 4-Ingredient high protein lentil bread! 13 grams of protein per roll, this easy lentil bread has a fluffy, tender texture yet is grain-free, gluten-free, oil-free, added sugar-free, yeast-free, and high in fiber.

High Protein Lentil Bread (Vegan, GF, Oil-Free)

oz dried split red lentils (see below for options)

light-colored vinegar (or lemon juice)

whole psyllium husks

Place the lentils in a large bowl. Cover with enough boiling water to cover the lentils with 1 inch (2.5 cm) of water. Let soak for at least 45 minutes until the lentils are plump and almost twice their size (see notes for soaking in cold water overnight).

Drain the lentils through a colander or fine mesh sieve. Discard the soaking water.

Place the drained, soaked lentils, 1/2 cup (118 mL) water, and vinegar in the bowl of a food processor or a blender. Cover and process, stopping several times to scrape down the sides of the bowl, until smooth.

Add the psyllium husks, baking soda, and optional salt to the pureed lentils. Cover and process, stopping once or twice to scrape down the sides of the bowl, until just blended into a soft dough.

shape

Gather the dough into a ball. Divide the dough into eight equal portions. Roll each piece into a ball. Flatten and smooth each ball into a 3-inch (7.5 cm) diameter round. Space 2 inches (5 cm) apart on baking sheet.

Bake for 25 to 30 minutes until the rolls are risen, the surface is dry, and light golden brown.

Transfer the bread rolls to a cooling rack. Let cool completely before slicing.

Great recipe!  Wonderful as is, and also amenable to so many variations. My two favorites:
- dump in a bunch of savory herbs (like herbs de Provence or Italian seasoning) and double the amount of salt, and
- add 4 to 6 oz chopped pecans, 2 or 3 TBS pumpkin pie spice, 1 tsp cardamom, use a full 1 tsp of salt, and (if you really need something sweet) up to 1 c of the sweetener of your choice.  Raisins work, too, although I had to increase the vinegar and baking soda a bit.

It makes fantastic high protein grain-free morning buns.

French toast! Or almost… I sliced the rolls into 1/4 inch slices and soaked them in an egg / oat milk mixture (with vanilla and maple syrup). They didn’t soak up the liquid so I just poured the remaining liquid into the pan. I felt good about eating them even though my husband laughed at me! I guess it depends what your priorities are. My priorities are protein and fiber so they fit the bill. Thanks!

Ok, I've tried some good recipes on this site before but this one really blew me out of the water. I tried it as written the first time and it made really good rolls. I finally got to have a proper burger for the first time in forever. My brain also immediately went to pretzels. I have been craving pretzels like mad and can't do any of the GF commercial ones because of a potato allergy, and I'm new yorker, our soft pretzels come right after the pizza and bagels. This dough rolls out great, and holds up to a baking soda boil. Just use a little oil on your hands and a dab of water to join the ends when you shape them. Dip it in course kosher salt about 2-3 min after you take it out of the bath and bake for 40 min. I just finished a batch with 1/2 red lentils and 1/2 red Sri Lankan parboiled rice which is a high protein rice and they are perfect.

Amazing recipe thank you so much I made it exactly as described and it came out delicious I will be making it on the regular

Top 6 lentil bread recipes from across the web

The most viewed lentil bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

📋 Healthy Lentil Bread - Flourless

White Bean Protein Bagels (13 grams...

Lentil Bread

Red Lentil Quinoa Bread (Gluten-Fre...

Healthy Lentil Bread

High Protein Lentil Bread (Vegan, G...

Top 6 lentil bread recipes from across the web

The most viewed lentil bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

📋 Healthy Lentil Bread - Flourless

White Bean Protein Bagels (13 grams...

Lentil Bread

Red Lentil Quinoa Bread (Gluten-Fre...

Healthy Lentil Bread

High Protein Lentil Bread (Vegan, G...

The most viewed lentil bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine