Lentil Bread – A Gluten-Free Protein-Packed Delight
This Lentil Bread is a soft, hearty, and naturally gluten-free alternative to traditional bread. Made with protein-rich red lentils, creamy yogurt, and savory feta cheese, it’s packed with nutrients while remaining light and flavorful. Perfect for sandwiches, toast, or served alongside soups and salads, this wholesome, flourless bread is easy to make and incredibly satisfying.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 10 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: International
Ingredients
Scale
For the Lentil Bread:
- 2 cups (360g) red lentils
- 3 large eggs
- 50g (3½ tbsp) olive oil
- 1 glass (200g) yogurt
- 125g feta cheese (crumbled or cubed)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin (optional)
Instructions
- Soak & Blend the Lentils – Rinse the lentils and soak them in water for 2–3 hours. Drain and blend until smooth.
- Prepare the Batter – In a large bowl, whisk together eggs, yogurt, olive oil, baking powder, salt, and black pepper. Stir in the blended lentils and crumbled feta.
- Bake the Bread – Pour the mixture into a greased loaf pan and bake in a preheated oven at 350°F (175°C) for 40–45 minutes, or until golden brown and firm.
- Cool & Serve – Let the bread cool for at least 15 minutes before slicing. Enjoy warm or toasted with your favorite spreads.
Notes
- For extra flavor, add chopped herbs like rosemary, thyme, or basil to the batter.
- If you prefer a firmer texture, refrigerate the loaf for a few hours before slicing.
- Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.
- Delicious with hummus, avocado, or soft cheese for a satisfying snack.