Plant-Based Red Lentil Bread
Simplify your baking routine and try this game-changing red lentil bread. If you have been looking for a healthy and flourless alternative to store-bought loaves, then this plant-based vegan red lentil bread is the ultimate solution. All you have to do is soak, blend, and bake. It is naturally gluten-free, vegan, and packed with plant-based protein. This makes it the perfect staple for sandwiches or morning toast. You will not believe how a simple legume transforms into such a fluffy and versatile loaf without any yeast or kneading required.
Equipment
Ingredients
- 1 pound red lentils (2 generous cups)rinsed, soaked in water for 3 hours
- ¼ cup psyllium husk 2 tbsp if using psyllium powder
- 2 tbsp nutritional yeast
- 1 tbsp apple cider vinegar
- 1 ½ tsp baking soda
- 1 tbsp tamari low sodium, or liquid aminos
- ½ cup water
Instructions
- Preheat oven to 350°F
- Drain the liquid off of the soaked lentils and pour them into a high speed blender or food processor.
- Add remaining ingredients and blend slowly until it is mixed well, scraping down the sides of the blender or food processor if necessary.
- Pour mixture into a silicone bread pan or parchment lined bread pan and smooth the top
- Bake for 60 minutes.
- Once finished baking let it sit in the bread pan for about 5 minutes before popping it out of the pan and let it cool completely on a cooling rack before slicing.
- Store in an airtight container in the fridge for about a week.
Notes
This bread freezes very well. If you can’t eat the entire loaf in a week, cut loaf in half, freeze one half and eat the other.
Nutrition
Calories: 180kcalCarbohydrates: 31gProtein: 13gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 268mgPotassium: 468mgFiber: 17gSugar: 1gVitamin A: 18IUVitamin C: 2mgCalcium: 26mgIron: 4mg
Yay another winner bread recipe from Jill!
Wow! I wasn’t expecting the lightness and fluffiness from this bread. Mind you I let it soak overnight and blended it into a smooth batter. This is a keeper! Thanks for sharing!
Can I ask omit the tamari/liquid aminos?
You can but it will be a bit bland.
What serving size is the nutritional information based on?
It is based on one slice with there being 10 slices in the entire loaf.
Jill, is there a substitute for the apple cider vinegar?
You could use lemon juice.
Ahh, I don’t have any psyllium husks, any substitute you can recommend to try?
The closest thing would be flax meal but I haven’t tried it so I’m not completely sure if it works similarly.
I’ll try it and let you know ?
I made the bread yesterday! Fantastic!
Amazing. Tried it with Nu-Salt (potassium chloride). Turned out great. Thank you!
Jill—you knocked it out of the park with this recipe!! Thank you for sharing. I used my blender and needed 3/4 c water. The bread was so light and spongy. I was seriously impressed. I made a couple of modifications that worked for me.
1 t baking soda and 2 t baking powder, no nooch, no tamari, 1.5 t salt.
Thank you Jill! Made this with yellow lentils and it turned out well!
This bread is wonderful! It’s easy to make, hearty and delicious. It’s become a staple in my home! This is my 4th time making it and I plan to continue making it weekly. I shared this recipe with my brother who made it and he loves it too. I bake it in a glass baking dish that I grease with oil and it comes out without issue. I like topping mine with sesame and poppy seeds! Thanks for the fantastic recipe!
Fantastic! I’m so glad you are all enjoying it.
Great recipe, thank you so much. Am I able to omit the baking soda? Or is there another substitute that might work? Thank you so much.
I have never made it without it so I’m not completely sure, sorry
This is my ultimate solution for an inexpensive, gluten-free bread. Delicious toasted as avocado toast, or with peanut butter and jam. Protein is built in so I don’t have to worry about that. This is genius, thanks Jill!
I don’t know what happened. This was a disaster for me. It was so thick my Vitamix could not blend it. I kept adding water to try and thin it. My mixer over heated. I finally split the batter and blended in batches. When it was done cooking it was twice the height of the loaf pan. Once it cooled a little if collapsed in the middle. It looks like two loaves of bread stacked on top of each other. I let the lentils soak for 2 hours and 45 min. I haven’t tasted it yet. I have no idea what happened and I double checked all ingredient amounts. ??
Hello Lynne, I’m not sure why it raised that way for you. Mine does’t raise that much. It might be because I don’t blend mine very long. I have gotten used to how to get my blender to blend it just enough before it gets too stiff but I probably should have filmed making it in the food processor. I’m sorry that this was your experience.
Thanks for the reply!
Hi Jill, dont know why nobody asked that: I think this recipe required 2 cups of already soaked lentil (maybe 2,5, but if more that will be run out of loaf pan). I soaked 1 pound dry ones and if I would use all of it – that would be look exactly like Lynne Baxter not great experience. I used 2 cups soaked one, and all the other ingredients following your recipe (just 1 t sp of baking soda though) – it turned out great. Very tasty fluffy bread! thank you! The rest of soaked lentil I used for soup)
This turned out terribly for me. I’m not sure what happened. I followed the recipe perfectly. Once I blended everything, I had to add more water. It was more of a dough than a batter, and never cooked fully despite keeping it in the oven for 2 hours. It was gummy and gross on the inside. I really wanted this to work.
Hi Jill, my bread bombed. What a waste of ingredients. I followed the recipe steps. The amount of lentils is confusing. I soaked two cups red lentils for 3 hours and it expands to 4 cups. I only used 2 cups for the bread. I used flax, no physllium husk and the rest of the ingredients same, except I used liquid aminos. The bread tasted salty. The bread is dark, not light like your picture shows. These types of failures are frustrating, time and money down the drain. I’ve learned to really read recipes thoroughly and there are plenty I don’t make because I don’t trust the recipe to turn out well.
I made this recipe!! Followed it to a T and it did not come out. Was flat, it did not rise. I probably will not try it again, I really hoped I found a good recipe.