This protein-packed lentil bread is a game-changer for anyone craving a hearty, wholesome slice. Made with just a handful of simple ingredients, this naturally gluten-free and vegan bread has become my weekday breakfast staple. After discovering this recipe from the talented Camilla at Power Hungry and testing it countless times in my kitchen, I’m thrilled to share my version of this incredible nutritious bread alternative with you!

Why You’ll Love This Lentil Bread

No flour needed – just wholesome lentils
Packed with plant-based protein
Naturally gluten-free and vegan
Makes the most incredible avocado toast
Super crispy when toasted
Perfect for meal prep
Only requires 6 basic ingredients
No kneading or yeast needed

Let me tell you a little secret – I used to save bread for weekend treats only. But this lentil bread changed everything! When toasted until golden and crispy (don’t skip this step!), topped with creamy avocado, fresh tomato slices, and a sprinkle of sea salt, it creates the most satisfying power-packed breakfast. Even my husband, who’s usually skeptical of my healthy substitutes, asked for seconds!

The magic happens when you blend soaked lentils with water until silky smooth, then mix in just a few simple ingredients like ground flax seeds and cornstarch for the perfect texture. While it might not replace your favorite crusty sourdough for plain snacking, it absolutely shines when toasted and topped with your favorite spreads. Trust me, once you try this nutrient-rich bread alternative, you’ll want to keep a loaf on hand at all times!

Ingredients You’ll Need

Let me walk you through everything you need for this magical lentil bread – I promise it’s simpler than you might think!

Red Lentils: These little powerhouses are the star of our show. I prefer red lentils because they break down beautifully when soaked and create that perfect texture. They’re packed with protein and fiber – similar to what you’d find in my gluten-free egg noodles, making this bread extra nutritious.
Water: You’ll need water both for soaking and blending. The soaking water gets drained, while fresh water helps create that perfect batter consistency.
Ground Flax Seeds: These tiny seeds are our binding hero! When mixed with liquid, they create a gel-like consistency that helps hold everything together – just like eggs would in traditional bread.
Cornstarch: This is our texture enhancer. It helps create that soft, tender crumb we’re looking for and prevents the bread from being too dense.
Baking Powder: Just a touch gives our bread a little lift. While this won’t rise like traditional yeast bread, the baking powder ensures we don’t end up with a brick!
Salt: Don’t skip this! Salt doesn’t just add flavor – it enhances the natural nuttiness of the lentils and brightens up all the other flavors.

Essential Success Tips

After countless test batches (and a few fails!), here are my non-negotiable tips for perfect lentil bread:

Soak, soak, soak! Don’t rush the soaking process – give those lentils at least 6 hours, though I’ve found 12-16 hours yields the creamiest results. And just like when making my 3-ingredient honey mustard, patience really pays off in the final product.
Blend thoroughly: Your batter should be completely smooth without any visible lentil pieces. This might take a few minutes in your blender, and that’s okay!
Toast it right: For the best texture, slice your bread about ½-inch thick. Too thin, and it’ll crisp up too much; too thick, and you’ll miss out on those perfectly crunchy edges.
Temperature matters: Make sure your soaked lentils are at room temperature before blending. Cold ingredients can affect how the bread rises and bakes.

Step-by-Step Instructions

Making this protein-packed lentil bread couldn’t be simpler! Let me walk you through the process, starting with the most crucial step: soaking those lentils.

Prepare the Lentils:

Place 2 cups of dry lentils in a large bowl and cover with cool water by about 2 inches
Let them soak for 6-24 hours (I find 12-16 hours works best)
Drain and rinse thoroughly
Blend with 2 cups fresh water and 1 teaspoon salt until completely smooth and creamy (about 2-3 minutes)

Mix and Bake:

Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper
Transfer the blended lentil mixture to a large bowl
Add 2 tablespoons ground flax seeds, 2 teaspoons baking powder, and 2 tablespoons cornstarch
Mix until everything is well combined (just like my quick cheese bread)
Pour into your prepared pan and smooth the top
Bake for 55-60 minutes until golden brown and a toothpick comes out clean
Cool completely before slicing

Pro Tip: Don’t rush the blending process – getting that super smooth consistency is key to perfect texture!

Recipe Variations and Uses

This versatile bread is just as amazing as my 4-ingredient potato soup when it comes to customization. Here are some of my favorite ways to make it your own:

Flavor Variations:

Herb-Infused: Add 2 tablespoons fresh rosemary and 1 teaspoon garlic powder
Mediterranean: Mix in 1 tablespoon dried oregano and 1/2 cup sun-dried tomatoes
Seeded: Top with pumpkin and sunflower seeds before baking

Serving Suggestions:

Toast thick slices until super crispy (this is non-negotiable!)
Top with mashed avocado, cherry tomatoes, and Everything Bagel seasoning
Use as a base for your favorite healthy lunch spreads
Make open-faced sandwiches with hummus and cucumber

Baker’s Note: For the crispiest toast, slice your bread about 1/2 inch thick. Any thinner and it might get too brittle!

FAQs & Final Thoughts

Can I use any type of lentils for this bread?

While most lentils work well, I’ve found red and brown lentils give the best results. Just remember to weigh them rather than using cup measurements, as different varieties can vary in density. Green lentils tend to need a bit more soaking time.

My bread seems dense – what went wrong?

The key is making sure your lentils are properly soaked and blended until completely smooth. If you’re looking for a lighter texture, similar to my cloud bread recipe, try blending for an extra minute or two until the mixture is silky smooth.

Can I freeze this lentil bread?

Yes! Slice the bread once completely cool, place parchment paper between slices, and freeze for up to 3 months. When ready to eat, pop a slice straight into the toaster – no thawing needed!

Why isn’t my bread getting crispy when toasted?

Make sure you’re slicing it about 1/2 inch thick – too thin and it won’t crisp properly, too thick and the middle stays soft. Also, don’t be shy with the toasting time; this bread can handle a second round in the toaster!

Final Thoughts

Oh my goodness, friends – I can’t tell you how excited I am for you to try this lentil bread! It’s become such a staple in my kitchen, and I just know you’re going to love it too. The way it crisps up in the toaster and holds all your favorite toppings is simply magical. Remember, don’t skip that soaking time – it’s worth every minute for that perfect texture.

If you give this recipe a whirl (and I really hope you do!), snap a photo and tag me on Instagram. Nothing makes me happier than seeing your beautiful creations! And don’t forget – experimenting with different herbs and seasonings makes this recipe your own. Happy baking, everyone! 💕

Easy Lentil Bread (Vegan + Gluten Free)

This recipe provides instructions for making lentil bread that is both vegan and gluten-free.

Prep Time: 10

Cook Time: 45

Soaking time: 12

Total Time: 1 5

Servings: loaf

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Ingredients

▢ 1 1/2 cups lentils (300g) (brown, green or split red are all fine)
▢ 1/2 cup water + 2 tbsps
▢ 1 tbsp olive oil
▢ 1 tsp kosher salt
▢ 1/2 cup cornstarch
▢ 4 tsps ground flax seeds (not whole flax seeds)
▢ 2 3/4 tsps baking powder

Instructions

Begin by rinsing the lentils then placing them in a large bowl. Fill the bowl with enough water (room temp is fine) to cover the lentils by a couple inches. Soak the lentils for at least 6 and up to 24 hours.
When you’re ready to make the bread, preheat the oven to 200C/ 400F. Grease a 9×5″ loaf pan and line it with parchment if desired for easier removal.
When the lentils are done soaking, drain them and put them into a high-powered blender. Then add the water (1/2 c + 2 tbsps,) oil and salt. And process until the mixture is smooth. You will have to stop it every so often to scrape down the sides and make sure it’s all getting blended.
Then dump the lentil mixture into a large bowl and stir in the cornstarch, ground flax seeds and baking powder until completely blended then scrape the mixture into the prepped loaf pan. Bang the pan on the counter a few times to release any air bubbles and smooth over the top.
Bake in the preheated oven for about 45 minutes until it starts to get a little golden brown on top. Start checking it at 40 minutes as oven temperatures vary. (As Camilla says, the bread will “sound hollow when it’s tapped.”)
Remove the bread from the oven, immediately remove it from the pan and let it cool completely on a wire rack. Slice and enjoy.
The bread can be kept tightly wrapped at room temp for 2 days or in the refrigerator for about 10 days. Or it can be frozen for several months.

Notes

*Different colored lentils vary in weight, so it’s best to weigh the 300 grams of lentils out when making this.
*Psyllium husk or ground chia seeds can be used instead of the ground flax seeds.
*Arrowroot starch or tapioca starch can be used in place of the cornstarch.