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Grandma’s Quick Lentil Bread

This wholesome, flourless, and egg-free lentil bread is perfect for a healthy breakfast or snack. Made with soaked lentils, olive oil, and psyllium husk, it's naturally gluten-free, high in fiber, and incredibly satisfying. Grandma's simple, no-fuss recipe proves that nourishing food doesn't need to be complicated.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 –10 slices
Course: Breakfast
Cuisine: Plant-Based
Ingredients Method Notes

Ingredients
  

  • 140 g dried lentils red or brown
  • Enough water to soak the lentils overnight
  • 100 ml water for blending
  • 30 ml olive oil
  • Salt to taste
  • 30 g psyllium husk
  • 1 teaspoon ground coriander
  • 5 g baking powder about 1 teaspoon
  • Vegetable oil for greasing your hands and the loaf pan
  • Black sesame seeds for topping, optional

Method
 

  1. Soak the Lentils: Rinse lentils thoroughly and place in a bowl. Cover with water and soak overnight or for at least 8 hours. Drain before using.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F). Lightly grease a loaf pan or line it with parchment paper.
  3. Blend the Batter: In a blender or food processor, combine the soaked and drained lentils, 100 ml water, olive oil, salt, ground coriander, and baking powder. Blend until the mixture becomes thick and mostly smooth.
  4. Add Psyllium Husk: Pour the batter into a bowl and stir in the psyllium husk. Let the mixture sit for 10 minutes to allow the psyllium to absorb liquid and thicken the batter.
  5. Shape and Top: Transfer the mixture to the prepared loaf pan. Use lightly oiled hands or a spatula to smooth the top. Sprinkle with black sesame seeds if desired.
  6. Bake: Bake in the preheated oven for 45–50 minutes or until the top is firm and golden brown. A toothpick inserted in the center should come out clean.
  7. Cool and Slice: Let the bread cool completely in the pan before slicing. This helps it firm up and hold its shape.

Notes

  • Red lentils create a softer, smoother loaf, while brown lentils give a more rustic, dense texture.
  • Psyllium husk is essential for structure and replacing both flour and eggs.
  • You can customize the flavor with spices like cumin, turmeric, or garlic powder.
  • Store in the refrigerator for up to 5 days. Freeze slices for long-term storage and toast as needed.