This flourless red lentil bread is proof that great bread does not need flour. Soaked red lentils blend with Greek yogurt and eggs into a smooth batter that bakes into a hearty, golden, protein-packed loaf — perfect for slicing all week. Lentil fans will also love our red lentil cream soup and creamy red lentil vegetable soup, and the high-protein chicken and broccoli bake makes a great protein-rich companion. For more on legume nutrition, see the USDA resources, and Allrecipes has plenty of gluten-free baking ideas.
Ingredients
- 200 g (7 oz / 1 cup) red lentils
- 100 g (3.5 oz / 1/3 cup) Greek yogurt
- 2 eggs
- 40 g (3 tbsp) olive oil
- 10 g (2 tsp) baking powder
- salt to taste
- a handful of chopped nuts (optional)
Instructions
- Soak the red lentils overnight, then rinse and drain well in the morning.
- Add the eggs and Greek yogurt and blend until completely smooth.
- Stir in the olive oil, salt and baking powder. Fold in the chopped nuts if using.
- Pour into a greased loaf pan and bake at 190 C (375 F) for 60 minutes, until firm and golden on top.
- Cool before slicing. This amount makes a loaf weighing about 600 g (21 oz).
Tips
- Do not skip the overnight soak — it is what makes the lentils blend silky-smooth.
- Rinse and drain the lentils well so the batter is not watery.
- Cool the loaf completely before slicing for the cleanest cuts.
Nutrition per 100 g: 220 kcal, protein 12 g, fat 9.5 g, carbs 21.5 g.