My cookbook is here! 
A healthy Mediterranean red lentil bread that’s easy to make and so good for you!
For a flourless bread loaf recipe, the texture of this bread is incredible. You would not believe that it does not contain flour. We love that it is packed with many vitamins and nutrients thanks to the healthy ingredients like lentils, eggs, olive oil and Greek yogurt. I like to eat this with some of my Lazy Tzatziki spread or just on its own.
I used a bag of Organic Red Lentils, rinsed them really well and soaked them overnight. I’m not gonna lie, getting them smooth with the hand immersion blender was not quick but it was effective. Next time I will probably use a food processor for that step!
Do not skip the salt, it is necessary for flavoring of the entire bread. The creamy Greek feta cheese, olives and dill all help in that department too. So basically if you’re looking for a healthy alternative to bread, this recipe is definitely for you!
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Healthy Mediterranean Lentil Loaf
Ingredients
- 2 cups (360 g) red lentils,, soaked overnight
- 1/2 cup (100 g) Greek yogurt
- 3 eggs
- 1-2 tsp salt
- 5 tbs olive oil
- 1/3 cup (50 g) crumbled feta cheese
- 1/4 cup (33.75 g) chopped Kalamata olives
- 2 tbs chopped fresh dill
- 2 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbs sesame seeds, (optional topping)
Instructions
- Preheat the oven to 350℉. Line a 9×5 inch loaf pan with parchment paper.
- Drain and dry your lentils as best you can.
- If you're using a hand immersion blender then add the soaked lentils, yogurt, eggs and salt to a large bowl and stir until incorporated and mostly smooth. You can also add these ingredients to a food processor and blend until mostly smooth. Then transfer the mixture to your bowl.
- Next add to the bowl your oil, feta, olives, dill, baking powder, seasonings and mix to combine. Transfer the batter to your loaf pan and bang the pan lightly on your counter to eliminate air bubbles. Sprinkle top with sesame seeds evenly and bake the loaf for about 50-1 hour, or until toothpick comes out clean. Let it set in the pan for 10 minutes then transfer the loaf to a wire rack to cool completely.
Fantastic bread! I made a dairy-free version, with cashew feta and coconut kefir, and it was scrumptious! It’s great by itself, but I’m thinking it will be fabulous in the summer, topped with a bit of pesto and a slice of beefsteak tomato off the vine! (P.S. If you’re making a dairy-free version, I recommend cashew-based feta that’s been fermented, and similarly kefir or yogurt made from fermented coconut milk. Vegan “cheese” and “yogurt” made fast and cheaply with coconut oil doesn’t taste anwhere near as good. And don’t worry about fermented coconut kefir imparting a coconut taste – it doesn’t! But the products must be free of added sugar.
This red lentil bread is delicious & very easy to make ! I am cutting down on carbs & bread is one thing that’s hard to live without. The bread itself is very satisfying & when I add something to it, like avocado, hummus, chicken or egg salad ect.. It’s like having a meal & my energy level stays stable. The flavor is savory & I added some chopped sundried tomatoes, Yum….
Thank You for this great recipe !
Hi, can this be baked in an airfryer, please? If yes, temperature and time would be the same, please? Thanks!
Love this. Made it just now and tastes great. That said it’s unclear what the nutritional info is for…. Is it for 100g?
I just accidentally posted a comment for the second time 🤦🏻♀️ That’s how good this is! LOL
This recipe is amazing – thank you! Making my 4th loaf in less than 2 weeks.
I add soaked chia seeds and pumpkin seeds for extra fibre and protein instead of the feta and olives.
Love it,very fluffy and perfect for breakfast😉
So Yummy and easy to make. Will be making again for sure.
Hi Kim – thank you for trying the recipe! I’m so glad it was a winner for you!