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?
Tried this after a niece made it for me. I have since adjusted it by using fresh garlic and onion, fresh sage instead of dill, and a good pinch of chilli powder and a good pinch of cayenne powder. I also use 2 rep sea salt and dice the feta. What can I say, there is always some available fresh or frozen (yep, it freezes well). DELICIOUS
I love this. Since I made it the first time I have never been without it. I sometimes take a slice, spread both sides with my home made mayo then fry it in my old iron pan. With some salad on the side that’s a meal for me.😊
yummy we made this bread. followed it to the T it was delicious 😋 will be making again thank you 😊
Delicious GF bread, love it. Thank you
Thanks for trying it out Carol!
Delicious and easy to make.
Hi Hilde, thanks for trying it out!
tried it out in an airFryer and there were really nice and tasty. thanks for the recipe.
Perfect ..thank you for the wonderful recipe ❤️
Hi Laura, I’m so glad you loved it!
Perfect
Hi! Do you think making mini muffins with this recipe would work?
I don’t eat egg. Is there a substitute for eggs. I want to try this recipe but without eggs. Plz suggest. Thank you
Just finished waiting for this to cool enough to try and it’s yummy! I ended up making two loaves because I just threw the whole bag of lentils in the bowl to soak. Glad I did!
I subbed the last of my home grown sun drive tomatoes for the olives (love olive oil, but not olives, go figure) and used garlic chives instead of dill. Perfect for a savory breakfast bread and I’m going to toast some tomorrow with some guacamole or have on the fridge. One question, I live alone, bake on bulk often, and freeze lot of my bakes goods. Have you tried freezing this, and how did it come out?
Thanx for the recipe🙏I forgot the oil but it still came out very nice.
is the nutrients (227 cal) per slice or per loaf?
I too forgot the oil one time and it was still lovely so I now leave it out on purpose to bring the cals/fat down.
I have been making one a week now for ages with variations on cheese (or none) and herbs and it’s a lovely pretty versatile recipe.
Thank you Stella
Kitty from drizzly South London
I love this recipe! I did not have feta and olives so went with some cheddar and red peppers. ( I have frozen red pepper from last years garden. I thawed them in microwave and pressed some of the liquid out as olives would be dryer.)
What size is the serving you based the nutrient info on ?
Thanks Nancy
Greetings Stella from sunny South Africa! This bread is an absolute winner!
Dense with a good crumb, holds together so well that you can slice it as thin as you like!!
I’ll be using this as my base for tonight’s dinner… A slice of “magic lentil bread”, a wagyu beef patty, sautéed mushrooms on top then covered in creamy cheese sauce.
I will try a cheese and onion version next.
Thank you so much for the detail, love and thought you put in to all your recipes!
Hugs 🤗
Hi Tracey, Thank YOU for the beautiful message! I’m so glad the recipes are resonating with you! I hope you have a beautiful day and lots of hugs your way too!
I put sliced scallions/green onion in mine because it’s difficult to find onion powder where I live, and it tastes great. 😊