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This easy Lentil Bread Recipe is high protein, gluten-free and so nutritious. Packed with Mediterranean flavors, this veggie loaf features soft slices of over 7 g protein each. You’ll love it for sandwiches, healthy dinners and meal prepping.
Any fan of bread out there? Maybe because I’m Italian, but bread can never miss in my diet. In the past, we used to grab those “healthier” rolls from the grocery store, you know, the ones enriched with nutrients. But not anymore. While bakery sourdough is still a must for our Sunday brunches, I now bake my high-protein options at home.
The 3-ingredient cottage cheese bread and my Greek yogurt protein bagels were already staples in my kitchen. But with this simple lentil bread recipe, I finally have a new wiper for my plates (aka “fare la scarpetta”, as any good Italian would say).
Why you will love this recipe
- Quick and easy – You’ll need just 4 main ingredients, no psyllium husk and no yeast. This is a no knead bread recipe.
- High in protein and nutrients – Each slice boosts over 7 grams of protein, with lots of fibers and nutrients like B-vitamins, iron and magnesium from the lentils.
- Soft and flavorful – This loaf combines delicious Mediterranean flavors with a moist and fluffy texture. It’s so easy to customize with add-ins like seasonings, walnuts or olives.
- Meal-prep friendly – You can bake a larger loaf or multiple lentil rolls on Sunday and store it for your week. It comes in very handy for breakfasts, lunch sandwiches at work and dinners.
Health benefits of lentil bread
What I love most about this lentil bread is how nutritious it is. Each slice comes in at only about 93 calories yet delivers over 7 grams of high-quality protein thanks to the combination of lentils, Greek yogurt, egg and chickpea flour. It’s also high in fiber, lower in carbs than traditional bread and made without any refined flours. This means better satiety and a lower impact on your blood sugar.
Ingredients and substitutes
This recipe is quite versatile, meaning you can easily swap things around if an ingredient is missing. Below you can find all details together with common substitutions; I’ve included the precise amounts in the card at the bottom.
- Egg – A large egg helps bind the batter while providing structure. For a vegan lentil bread, replace it with a flaxseed egg.
- Dry lentils – You can use either brown or red lentils, both will work. Just keep in mind that different varieties may require different cooking times, with red lentils cooking faster.
- Chickpea flour – Garbanzo bean flour is naturally gluten-free, unrefined and higher in protein. It also has more flavor, that’s why I love it. If you don’t have chickpea flour, swap it for oat or almond flour.
- Greek yogurt – I recommend full fat Greek yogurt, 5% fat is the one I used. It adds more richness and moisture to the protein loaf, while still keeping calories low. Great replacements are whipped cottage cheese, ricotta, unsweetened soy yogurt or blended silken tofu.
- Baking powder – In this yeast-free recipe, baking powder ensures your bread rises and gets fluffier.
- Salt and seasonings – Sea salt is the base, don’t skip it for a delicious flavor. Besides it, you can freely personalize the dough with any seasoning and dried herb you like. Tasty ideas are oregano, garlic and onion powder.
How to make lentil bread at home
Step 1 – Prepare equipment. Heat oven to 350°F (180°C) and line a 7 x 3 inch (17 x 7 cm) loaf pan with parchment paper. This prevents sticking and helps the bread come out easily after baking.
Step 2 – Cook lentils. Rinse the lentils under cold water, then add them to a small pot and cover completely with water. Bring to a boil, reduce heat and cook until the lentils are completely soft. You don’t need to soak them beforehand; just cook until they easily mash.
Step 3 – Combine ingredients. Drain any excess water, then transfer the lentils to a blender along with egg, Greek yogurt, baking powder and seasonings. As an alternative you can combine everything in a bowl and blend with a hand mixer (as I did).
Step 4 – Blend. Blend until you get a thick, smooth puree with no chunks left.
Step 5 – Add flour. Add the lentil batter to a bowl and mix in the chickpea flour, starting with a small amount and adding more as needed. You want a thick, spreadable batter that holds its shape in the pan.
Step 6 – Prepare for baking. Pour the batter into the prepared pan, then smooth the top with the back of a spoon so it bakes evenly. You can sprinkle extra herbs, a pinch of salt, oat flakes or seeds on top if you like a more flavorful crust.
Step 7 – Bake. Bake in the hot oven until the lentil loaf is firm, golden and set in the center. Let the bread cool in the pan for a few minutes before lifting it out to cool fully on a rack.
Recipe variations
- Vegan loaf – Swap the egg for a flaxseed egg and use plant based alternatives to Greek yogurt. I like soy Skyr for more protein.
- Low carb veggie loaf – Replace chickpea flour with blanched almond flour. Coconut flour will not work, though.
- Crunchy additions – For a more satisfying texture, you can stir into the dough chopped walnuts or pumpkin seeds, flaxseeds, sliced olives or chopped sun-dried tomatoes.
- Cheesy rolls – Fan of cheese? Try mixing in 2-3 tbsp of Parmesan cheese, shredded mozzarella or briny feta (we love feta cheese + spinach). If you’re vegan, choose nutritional yeast instead.
- Seasonings – Experiment with your favorite seasonings like garlic and onion, dried oregano, rosemary, cumin, or Italian seasonings for a Mediterranean flavor. Turmeric will add extra benefits!
- Meaty protein bread – Add in crispy bits of bacon, turkey ham or chopped sausage. My latest obsession is pieces of ham with tiny mozzarella cubes melting in.
Storage directions
- To store – Let the lentil bread cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It keeps well at room temperature for up to 3 days.
- To refrigerate – For longer freshness, store the loaf in the fridge, either wrapped in foil or sealed in a container. It will stay moist and soft for up to 5 days.
- To freeze – Slice the bread before freezing for convenience. Wrap individual slices or the whole loaf in plastic or foil, then place everything in a freezer-safe bag or container. It will last for up to 3 months.
- To reheat – Warm it straight from the fridge or freezer. Heat slices in the oven at 350°F (180°C) for 5–7 minutes, microwave for 15–30 seconds, or simply toast until soft and warm.
Frequently asked questions
Should I soak the lentils?
No, there is no need to soak the lentils. Just rinse them well under cold water, then cook until they are soft and mashable.
How can I serve this protein loaf?
You can serve this protein loaf in so many ways that it easily fits into any season or meal. I love it for breakfast with avocado and scrambled eggs, or sliced thick next to a cozy bowl of soup for dinner. It also works incredibly well in lunch boxes, turned into simple sandwiches, or enjoyed as a quick snack with cottage cheese and a drizzle of olive oil. It’s also perfect on holidays, like Thanksgiving or Christmas.
Can I make lentil bread without eggs?
Absolutely, just replace it with a flaxseed egg or a vegan egg replacement. This recipe will be fully vegan, if you use nondairy yogurt.
More homemade healthy bread recipes
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Heat oven to 350°F (180°C) and line a 7 x 3 inch (17 x 7 cm) loaf pan with parchment paper. This prevents sticking and helps the bread come out easily after baking.
Rinse the lentils under cold water, then add them to a small pot and cover completely with water. Bring to a boil, reduce heat and cook until the lentils are completely soft. You don’t need to soak them beforehand; just cook until they easily mash.
Drain any excess water, then transfer the lentils to a blender along with egg, Greek yogurt, baking powder and seasonings. As an alternative you can combine everything in a bowl and blend with a hand mixer.
Blend until you get a thick, smooth puree with no chunks left.
Add the lentil batter to a bowl and mix in the chickpea flour, starting with a small amount and adding more as needed. You want a thick, spreadable batter that holds its shape in the pan. If your lentils were very moist, you’ll likely need the full amount.
Pour the batter into the prepared pan, then smooth the top with the back of a spoon so it bakes evenly. You can sprinkle extra herbs, a pinch of salt, oat flakes or seeds on top if you’d like a more flavorful crust.
Bake in the hot oven until the lentil loaf is firm, golden and set in the center. Let the bread cool in the pan for a few minutes before lifting it out to cool fully on a rack.
Serving: 1 slice | Calories: 93.7kcal | Carbohydrates: 12.6g | Protein: 7.2g | Fat: 1.5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 24.1mg | Sodium: 157.2mg | Potassium: 191.5mg | Fiber: 4.6g | Sugar: 1.7g | Vitamin A: 50.4IU | Vitamin C: 0.6mg | Calcium: 53.5mg | Iron: 1.5mg
