This gluten-free, vegan red lentil bread is made with soaked red lentils and simple pantry ingredients. High in protein and fiber, it’s perfect for sandwiches, breakfast, or snacking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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1½ cups red lentils (split or whole)
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¾ cup water (plus more for soaking)
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1 tbsp olive oil (optional)
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1 tsp sea salt
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1½ tsp baking powder or 1 tsp baking soda + 1 tbsp lemon juice (optional)
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Optional add-ins: garlic powder, onion powder, herbs, nutritional yeast
Instructions
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Rinse lentils and soak in water for at least 3 hours or overnight.
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Drain soaked lentils and add to blender with fresh water, salt, oil (if using), and seasonings.
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Blend until completely smooth and thick.
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Stir in baking powder or baking soda + lemon juice, if using.
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Pour batter into a parchment-lined or greased 8×4-inch loaf pan.
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Bake at 375°F (190°C) for 45–55 minutes, until firm and golden.
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Let rest 10 minutes in pan, then cool fully on a wire rack before slicing.