Healthy Mediterranean Lentil Bread (Gluten Free)
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 red lentils, soaked overnight
- 1/2 cup Greek yogurt
- 3 eggs
- 1-2 tsp salt
- 5 tbs olive oil
- 1/3 cup crumbled feta cheese
- 1/4 cup 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.
Notes
Nutrition
Hungry for more?
Amazing! I also added red bell pepper, two shredded carrots, more yogurt and a splash of milk. I’ll be making this every week!
Μπράβο Στέλλα, καταπληκτική συνταγή!
Φιλιά από Ελλάδα
HI Maria! that sounds delicious! Σ’ευχαριστο για το μηνημα!! ❤️🥰😘
I love this bread! It’s so simple to make and just delicious. It’s great as is with coffee for breakfast or with a salad. You will love it and your gluten free friends will thank you as I thank YOU!
This is so easy and turns out superbly! I’ve made it a few times and have substituted the olives with chopped sundried tomato and oregano instead of dill too and that was equally as tasty.
I’ve been making a double batch every time and use the extra loaf to freeze for later. I slice it and stick it in the freezer in an air tight container. Then I just take out however many slices I need put the frozen slices directly in the toaster, it toasts up wonderfully.
Amazing!! This bread is just delicious! Was a little skeptical but hopeful it would be as good as it looks…..and it really is. This will be part of my meal prep every week going forward!
I just made a vegan version of this (using Bob’s Red Mill Egg Replacer, Violife Just Like Feta, and Kite Hill Almond Milk Yogurt). Easy and delicious. I already have ideas for other flavor combinations. Happy to have something else to do with lentils. 🙂