This high-protein, gluten-free red lentil bread is soft, fluffy, and perfect for breakfast, lunch, or snacks. It’s made simply, with red lentils as the base instead of wheat flour.Ingredients1 cup red lentilsWater, for soaking1 egg (or 1 tbsp plain Greek yogurt for an egg-free version)1/4 tsp baking soda1/4 tsp baking powder1/2 tsp salt1 tsp dried oregano2–3 tbsp water, for blending1 tbsp pumpkin seeds, for topping1 tbsp black sesame seeds, for toppingMethodWash the red lentils well and soak them in water for 30 minutes.Drain and discard the soaking water. Add the soaked lentils to a blender with 2–3 tbsp fresh water, the egg (or Greek yogurt), baking soda, baking powder, salt, and oregano. Blend until smooth and foamy — the batter should be liquid but thick.Grease a loaf tin or cake tin and pour in the batter.Sprinkle pumpkin seeds and black sesame seeds on top.Bake in a preheated oven at 180°C / 350°F for 30–35 minutes, checking with a toothpick — it may take up to 40 minutes. The top should be golden and the inside fully cooked.Let it cool completely before slicing. The bread will be soft and slightly dense.How to Use and StoreEnjoy it for breakfast, lunch, or as a snack. Toast it and serve with eggs, avocado, or hummus. Store in the fridge, or freeze slices and toast from frozen when needed.Why We Love ItThis bread is made entirely from red lentils rather than wheat flour, so it’s naturally gluten-free. Lentils are a good source of plant-based protein and fibre, and oregano is traditionally used to support digestion. It’s a simple way to add more protein and fibre to your daily meals.Note: This recipe is intended for general wellness and is not a substitute for medical advice. If you have any health conditions, food allergies, or are pregnant or nursing, please consult your doctor before adding new ingredients to your diet.Frequently Asked Questions About This Red Lentil BreadDoes red lentil bread taste like lentils? Not overpoweringly. This red lentil bread has a mild, slightly nutty flavour similar to a hearty whole-grain loaf, and the pumpkin and sesame seeds on top add a pleasant crunch.How do I store this red lentil bread? Keep it in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. For longer storage, slice the red lentil bread and freeze it for up to 2 months.Can I add extra protein to this red lentil bread? Yes. You can stir a scoop of unflavoured protein powder or extra ground flaxseed into the batter for an even higher-protein red lentil bread without changing the texture much.
This high-protein, gluten-free red lentil bread is soft, fluffy, and perfect for breakfast, lunch, or snacks. It’s made simply, with red lentils as the base instead of wheat flour.
Ingredients
1 cup red lentils
Water, for soaking
1 egg (or 1 tbsp plain Greek yogurt for an egg-free version)
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp dried oregano
2–3 tbsp water, for blending
1 tbsp pumpkin seeds, for topping
1 tbsp black sesame seeds, for topping
Method
Wash the red lentils well and soak them in water for 30 minutes.
Drain and discard the soaking water. Add the soaked lentils to a blender with 2–3 tbsp fresh water, the egg (or Greek yogurt), baking soda, baking powder, salt, and oregano. Blend until smooth and foamy — the batter should be liquid but thick.
Grease a loaf tin or cake tin and pour in the batter.
Sprinkle pumpkin seeds and black sesame seeds on top.
Bake in a preheated oven at 180°C / 350°F for 30–35 minutes, checking with a toothpick — it may take up to 40 minutes. The top should be golden and the inside fully cooked.
Let it cool completely before slicing. The bread will be soft and slightly dense.
How to Use and Store
Enjoy it for breakfast, lunch, or as a snack. Toast it and serve with eggs, avocado, or hummus. Store in the fridge, or freeze slices and toast from frozen when needed.
Why We Love It
This bread is made entirely from red lentils rather than wheat flour, so it’s naturally gluten-free. Lentils are a good source of plant-based protein and fibre, and oregano is traditionally used to support digestion. It’s a simple way to add more protein and fibre to your daily meals.
Note: This recipe is intended for general wellness and is not a substitute for medical advice. If you have any health conditions, food allergies, or are pregnant or nursing, please consult your doctor before adding new ingredients to your diet.
Frequently Asked Questions About This Red Lentil Bread
Does red lentil bread taste like lentils? Not overpoweringly. This red lentil bread has a mild, slightly nutty flavour similar to a hearty whole-grain loaf, and the pumpkin and sesame seeds on top add a pleasant crunch.
How do I store this red lentil bread? Keep it in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. For longer storage, slice the red lentil bread and freeze it for up to 2 months.
Can I add extra protein to this red lentil bread? Yes. You can stir a scoop of unflavoured protein powder or extra ground flaxseed into the batter for an even higher-protein red lentil bread without changing the texture much.
