Red Lentil Bread is a vegan, gluten-free loaf made from soaked red lentils and pantry staples. It’s protein-rich, high in fiber, and perfect for sandwiches, toasts, or snacking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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1½ cups dry red lentils
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¾ cup fresh water (for blending)
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1 tbsp olive oil (optional)
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1 tsp salt
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1½ tsp baking powder (or 1 tsp baking soda + 1 tbsp lemon juice)
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Optional: garlic powder, onion powder, dried herbs, cumin, or nutritional yeast
Instructions
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Rinse lentils and soak in 3 cups of water for 4–8 hours or overnight.
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Drain and rinse. Blend soaked lentils with fresh water, salt, oil, and seasonings until smooth.
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Add baking powder or baking soda + lemon juice. Blend briefly to mix.
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Pour into a parchment-lined or greased loaf pan and smooth the top.
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Bake at 375°F (190°C) for 45–55 minutes, or until golden and set.
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Cool in pan for 10–15 minutes, then transfer to wire rack. Cool completely before slicing