Easiest Red Lentil Bread Recipe

Introduction

This easy red lentil bread is a nutritious and gluten-free alternative to traditional loaves. Made primarily from red lentils and psyllium husk, it’s simple to prepare and perfect for sandwiches or toast. With a soft texture and optional seeds on top, it’s a delicious addition to any meal.

Ingredients

• 1½ cups dried red lentils
• 2 tbsp whole psyllium husk
• ¾ cup water
• 2 tbsp olive oil
• 2 tsp baking powder
• 1 tsp sea salt
• 1 tbsp seeds (optional)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C), fan-forced.
2. Step 2: Rinse the lentils and soak them in a large volume of water for 4 hours to overnight, preferably in the fridge. Drain and rinse very well after soaking.
3. Step 3: In a food processor, combine the drained lentils, psyllium husk, water, olive oil, baking powder, and sea salt. Blend until a smooth, homogeneous paste forms.
4. Step 4: Line a 9 x 5 inch (22.8 x 12.5 cm) loaf pan with baking paper. Pour the batter into the pan and smooth the top. Let it rest for 10 minutes to thicken, then sprinkle with seeds if using. Bake for 1 hour on the middle rack.
5. Step 5: Remove the bread from the pan and place it on a cooling rack if available. Allow it to cool completely, about 1 hour, before slicing to ensure the best texture.

Tips & Variations

• Soaking the lentils overnight helps improve digestibility and results in a smoother batter.
• Try adding herbs like rosemary or thyme to the batter for extra flavor.
• If you prefer a nuttier crust, toast the seeds lightly before sprinkling on top.

Storage

Store the cooled bread wrapped in an airtight container or plastic wrap at room temperature for up to 3 days. For longer storage, freeze the bread sliced in a freezer bag for up to 1 month. To reheat, toast slices directly or warm gently in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this bread?

Red lentils work best due to their soft texture when cooked and blended. Other lentils may change the texture and flavor and might require different soaking times.

Is this bread gluten-free?

Yes, this bread is naturally gluten-free as it contains no wheat or gluten-containing ingredients, making it suitable for those with gluten intolerance or celiac disease.

Easiest Red Lentil Bread Recipe

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4.4 from 74 reviews

This straightforward and nutritious red lentil bread is perfect for gluten-free diets or anyone looking to enjoy a wholesome, homemade bread alternative. Made primarily from red lentils and psyllium husk, it offers a hearty texture and subtle flavor, ideal for sandwiches or toasting. With minimal ingredients and simple preparation, this recipe provides a great option for those seeking a healthy, fiber-rich bread without traditional flour.

• Author: rami
• Prep Time: 10 minutes active plus 4-12 hours soaking
• Cook Time: 1 hour
• Total Time: 5 hours 10 minutes to 13 hours 10 minutes (including soaking and cooling)
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: Gluten-Free, Vegan
• Diet: Gluten Free

Ingredients

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Main Ingredients

• 1½ cups dried red lentils
• 2 tbsp whole psyllium husk
• ¾ cup water
• 2 tbsp olive oil
• 2 tsp baking powder
• 1 tsp sea salt

Optional Topping

• 1 tbsp seeds (such as sesame, sunflower, or pumpkin seeds)

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C), using the fan-forced setting to ensure even baking.
2. Soak the lentils: Rinse the red lentils thoroughly under cold water, then soak them in a large volume of water for 4 hours or up to overnight. It is best to keep them refrigerated during soaking to maintain freshness. After soaking, drain the lentils and rinse well.
3. Blend the batter: Add the drained lentils, whole psyllium husk, water, olive oil, baking powder, and sea salt to a food processor or blender. Process the mixture until it becomes a smooth, homogeneous paste without lumps.
4. Prepare and bake: Line a loaf pan approximately 9 x 5 inches (22.8 x 12.5 cm) with baking paper. Pour the batter into the pan and smooth the top with a spatula. Let the batter rest for 10 minutes to allow it to thicken slightly. If desired, sprinkle seeds evenly over the top. Place the pan on the middle rack of the oven and bake for 1 hour.
5. Cool completely: Once baked, remove the bread from the oven and carefully lift it out of the pan using the baking paper. Transfer the bread to a cooling rack if available and allow it to cool completely, about 1 hour. Slicing the bread too early can negatively affect its texture and crumb.

Notes

• Soaking the lentils overnight ensures easier blending and improves the bread’s texture.
• Using psyllium husk adds binding and fiber, crucial for gluten-free bread structure.
• Allow the bread to cool fully before slicing to prevent crumbling.
• Optional seeds on top add crunch and nutritional boost.
• Store leftover bread in an airtight container and refrigerate for up to 4 days, or freeze slices for longer storage.

Keywords: red lentil bread, gluten-free bread, vegan bread, healthy bread, psyllium husk bread, fiber-rich bread