Lentil Bread | No Flour, No Yeast, No Eggs, High Protein, Gluten Free

This red lentil bread is a soft, golden loaf made from four pantry ingredients: dry red lentils, baking powder, oil, and salt. There is no flour, no eggs, no yeast, and no psyllium husk. You soak the lentils, blend them into a batter, and bake.

Each slice has about 10 grams of protein, and all of it comes from the lentils. I have been baking without eggs for years, and this is one of the simplest loaves I make.

Quick Recipe Overview

Prep time	10 minutes
Soak time	8 hours (overnight)
Bake time	40 to 45 minutes
Cooling time	1 hour 10 minutes
Total time	About 10 hours, mostly hands-off
Yield	1 loaf, 10 slices
Calories	About 193 per slice
Protein	About 10 g per slice
Diet	Vegan, gluten-free, egg-free, dairy-free, no added sugar

Watch How to Make Red Lentil Bread

Prefer to watch the process? See the soak, the blend, and the finished crumb in my step-by-step video below.

Why You’ll Love This Red Lentil Bread

• Four ingredients. Red lentils, baking powder, oil, and salt. Nothing from a specialty store.
• No psyllium husk and no eggs. The blended lentils bind the loaf on their own.
• No yeast. Baking powder does the lifting, so there is no kneading and no rise time.
• About 10 g of protein per slice. No protein powder.
• Naturally gluten-free and vegan. There is no flour of any kind in the batter.
• Budget-friendly. A bag of dry red lentils costs far less than gluten-free flour blends.
• Freezer-friendly. Slice it, freeze it, and toast straight from frozen.

Ingredients

Full measurements are also in the recipe card below.

• 2 cups (400 g) dry red lentils. The only base ingredient. They blend smooth and bake into a golden-orange crumb. Look for split red lentils in the dried beans aisle or the international aisle; some bags are labeled masoor dal. Buy dry lentils, not canned.
• 2 tablespoons baking powder. The only leavening. Check the date on the can, because old baking powder gives a flatter loaf.
• 1/4 cup (60 ml) neutral oil. Adds moisture and keeps the crumb soft. Avocado, canola, or sunflower oil all work.
• 1 teaspoon (5 g) salt. Brings out the mild, nutty flavor of the lentils.
• Water. Enough to cover the lentils for soaking, plus fresh water for blending.
• White and black sesame seeds (optional). For the top.

Equipment

• Large bowl for soaking
• Fine-mesh strainer
• Blender (a high-powered blender gives the smoothest crumb)
• Mixing bowl and spatula
• loaf pan
• Parchment paper, or oil for greasing
• Wire cooling rack

How to Make Red Lentil Bread

1. Soak the lentils. The night before, add the red lentils to a large bowl and cover them completely with water. Soak for at least 8 hours.
2. Drain and rinse. Pour the lentils into a strainer and rinse well under fresh water.
3. Heat the oven. Preheat to 350°F (180°C). Grease the loaf pan or line it with parchment paper.
4. Blend. Add the lentils to a blender with of fresh water. Blend until completely smooth. You should see no lentil bits at all.
5. Mix the batter. Pour the blended lentils into a bowl. Add the baking powder, oil, and salt. Mix until fully combined and slightly frothy on top.
6. Fill the pan. Pour the batter into the prepared pan. Sprinkle with sesame seeds if you are using them.
7. Bake. Bake for 40 to 45 minutes. The top should be golden, and a toothpick pushed into the center should come out clean.
8. Cool completely. Leave the loaf in the pan for 10 minutes. Move it to a wire rack and cool for at least 1 hour. Cut into 10 slices.

Tips for the Best Red Lentil Bread

• Soak for the full 8 hours. Starting the soak before bed is the easiest way to get there.
• Blend longer than you think. Stop and check the batter. If you can see any bits, keep going.
• Preheat before you mix. Baking powder starts working as soon as it meets the wet batter, so have the oven ready.
• Test the center. The middle of the loaf is the last part to bake through.
• Wait the full hour before slicing. Warm lentil bread is soft and crumbles under the knife.
• Cut 10 slices. That keeps each slice at about 10 g of protein. Twelve slices brings it to about 8 g.

Common Mistakes

Problem	Why it happens	Fix
Grainy texture	Lentils were under-soaked or under-blended	Soak at least 8 hours and blend until no bits remain
Soft, crumbly slices	The loaf was cut while warm	Cool 10 minutes in the pan, then 1 hour on a rack
Wet or gummy center	Underbaked, or too much water in the blender	Bake until a toothpick comes out clean; add only of water
Flat, dense loaf	Old baking powder, or baking soda used instead	Use fresh baking powder

Substitutions

Ingredient	Substitute	Effect	Recommended?
Red lentils	Green or brown lentils, same amount	Denser, darker loaf with an earthier flavor	Works, but red is better
Neutral oil	Melted coconut oil or light olive oil, same amount	Slight change in flavor	Yes
Baking powder	Baking soda	Will not work the same way	No
Sesame seeds	Leave them off	No change to the loaf	Yes

Variations

• Seeded top. Sprinkle white and black sesame seeds over the batter before baking.
• Everything bagel top. Swap the sesame for everything bagel seasoning.
• Garlic and herb. Stir a little garlic powder and dried herbs into the batter with the salt.

Storage

• Room temperature: up to 1 day. This bread has no preservatives, so do not leave it out longer.
• Refrigerator: up to 5 days in an airtight container.
• Freezer: up to 1 month. Slice the loaf first and freeze the slices in an airtight container or freezer bag.
• Thawing: thaw slices at room temperature, or toast them straight from frozen.

Make-Ahead and Meal Prep

The soak is the only step that needs planning. Start it the night before and the active work the next day is short.

For meal prep, bake the loaf, cool it fully, slice it, and freeze the slices. Pull out what you need and toast it. Bake the batter as soon as it is mixed; do not hold it in the fridge.

Serving Suggestions

• Toasted with mashed avocado and a pinch of salt
• Next to a bowl of soup
• With hummus and sliced cucumber or tomato
• With peanut butter or almond butter
• As the base for an open-faced sandwich

Nutrition Information

Per slice, with the loaf cut into 10 slices.

Nutrient	Amount
Calories	193
Protein	9.6 g
Carbohydrates	26 g
Total fat	6 g
Saturated fat	0.6 g
Fiber	4 g
Sugar	1 g
Added sugar	0 g
Sodium	490 mg

Calculated with USDA values for dry red lentils, canola oil, standard baking powder, and table salt. Sesame seeds are not included.

Nutrition information is an estimate and may vary depending on the brands and ingredients used.

What these numbers mean. All of the protein and fiber comes from the lentils. Most of the fat comes from the oil. There is no added sugar. Most of the sodium comes from the baking powder and the salt, and baking powder brands vary in sodium.

Frequently Asked Questions

Do I need psyllium husk for red lentil bread?

Not for this recipe. The blended lentils hold the loaf together without psyllium husk, eggs, or flaxseed.

Can I use green or brown lentils?

Yes. The loaf will be denser and darker, with an earthier flavor. Red lentils give the smoothest batter.

Do I have to soak the lentils?

Yes, for at least 8 hours. Lentils that are not soaked long enough will not blend smooth, and the bread will be grainy.

Can I use canned lentils?

No. This recipe is written for dry lentils that are soaked but not cooked.

Can I use baking soda instead of baking powder?

No. Baking soda alone will not work the same way in this batter.

How much protein is in a slice?

About 10 grams when the loaf is cut into 10 slices. If you cut 12 slices, each one has about 8 grams.

Is red lentil bread gluten-free?

The ingredients are naturally gluten-free. If you need to avoid gluten strictly, buy lentils and baking powder labeled gluten-free, since some brands carry cross-contact warnings.

Is this bread vegan?

Yes. There are no eggs and no dairy.

Why is my lentil bread gummy inside?

It was either sliced warm or needed more time in the oven. Let it cool for the full hour, and check that a toothpick comes out clean before you take it out.

Can I freeze red lentil bread?

Yes, for up to 1 month. Slice it first so you can take out one slice at a time.

Final Thoughts

If you want homemade bread without flour, yeast, or a long ingredient list, this is the loaf to start with. Four ingredients, one blender, and about 10 grams of protein in every slice.

Start the soak tonight and bake tomorrow. To see the batter texture before you begin, watch the full video above.