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
Looking for more?
Can I make this without the feta – would it still work?
Hi Chandrani, yes of course! just use a bit more salt
Super delicious bread. It’s a hit in my family. I do have a question about the nutritional information. What is the serving size?
Hi Surjany, I’m so glad everyone enjoyed the loaf! Serving sizes are listed at the top of each recipe box…
Do you think fat free Greek yogurt would work? I need to watch cholesterol and this loaf looks wonderful.
Hi Dee, yes that would work here !
I did not have garlic powder so I used chopped garlic and it worked fine. Also when I used the 2 c soaked and drained lentils then blended in food processor the result was enough batter to make a small loaf plus the 9×5 loaf. I used dried dill and it wasn’t enough flavor. I will try this recipe again with fresh dill and 1.5 c lentils but stick with the chopped garlic instead of powder.
Hi Jerry, I appreciate your feedback! Thank you for trying it out..
Took longer prep time. 2 cups of dry lentils are a LOT when soaked, but it worked. Used a food processor, added liquids slowly. I used 2 loaf pans, 10 x 4 ins. and the bread rose to the top, so the quantity was good, took just under 50 minutes to bake. Surprisingly delicious! It has great bread texture, really holds together just like gluten bread.
I’m glad you tried the recipe and enjoyed the bread!
Thank you for the feedback!
Υπέροχη συνταγή!
Σ’ευχαριστω πολυ!!
I am pleasantly surprised by how beautifully this bread rose. The crumb is nice and moist. I used the food processor and added extra olives and feta cheese. next time I make this recipe I will add some roasted red peppers too. Very nice and easy recipe.
Hi Christine, I’m so glad the bread worked for you! Cheers!
Lols delicious
what could you use instead of olives?
do you think you could make this Italian inspired and add sun-dried tomatoes and mozzarella?
i think thats a great idea! Love it!
Is it possible to cook the lentils instead of soaking them overnight?
Hi Al, it should work although I can’t say for sure since i havent’ tried it!
Wow, wow. Especially when still warm! Loved it. We don’t habitually use garlic and onion powders in the UK, so I fried up a bit of chopped fresh in some of the oil and added that.
Hi Rosie, sounds even better! Thank you for trying out the recipe! Cheers!
love bread alot
This sounds great! I have an overload of green/brown lentils, and will likely try this. Do you think my lentils will be similar? Also, are the 2 cups of lentils measured before or after soaking?
Rich L
Hi Richard, i think it should work but the color will be different of the bread.
Thats 2 cups lentils measured prior to soaking!
Enjoy!
Nutrition info does not specify serving size, but looks great, planning to make this anyway.
Hi Richard. Serving portions are at the top of every recipe box… enjoy!
do you drain the lentils after soaking them and overnight
Hi Jim, yes they’re drained and dried
please do u have the recipes in metric?
Hi Carmen, I’m updating it now. So sorry for the oversight!
Can we do this recipe in a bread machine, if so what are the settings?
Hi Pam, I do not have much experience with bread machines so i dont want to tell you yes or no. I’m sorry!