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
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Oh my goodness This bread is so yummy Will be making this all the time
Hi Leigh! Awesome!I’m so glad its a winner for you!
easy to make with a blender. I used the whole batch of soaked lentils which was about 4 cups after soaked. It was the right thing to do as this bread is amazing. It would have been better with fresh dill but the dry dill was still ok. thanks so much!!
HI Kathy, that’s great to hear! Thank you so much for sharing your feedback with the recipe! Cheers!
Looking forward to trying this! Do you eat it plain? Make a sandwich?
Hi Molly, I eat it plain warmed up. But you can use it as sandwich bread too!
I soaked the whole bag before a measured! Looking at another comment 1.5 cups maybe of soaked lentils? 🫣
Hi Theresa, My lentils grew in size after being soaked.
I hope it worked out for you in the end!
Did 1.5 cups and it came out wonderful! Didn’t have Kalamata olives so used a hot pepper blend I had for Italian beef sandwiches. It is a wonderful recipe. Thank you!
Can you portion this and freeze?
Yes, that works!
I have Mung Dhall (they look like light split mung beans) that I want to use up… – do you think they would work instead of red lentils??? Or would the flavour be way different?
I think it should work.. in India we have steamed version of this recipe ( without any eggs though)
I made this and it was really delicious. very light and tasty. Making it again now 😎
Thanks!
Hi Sarah, glad you liked the recipe!
Checking out the nutritional notes, what size is the serving measured here.
Could I use lentil flour instead of the soaked lentils? How much flour would I use?
hi is there any alternative to yogurt?
Is the nutrition value of 100 grams?
Hey one question, are the 2 cups lentils soaked or the dry form? Because soaked I will have around 4 cups!
Hi Lisa, 2 cups dry (pre-soaked)
So delicious…love it
Hi Aurora, thanks for trying it out!
Hi,
Thank you for sharing this recipe! I made it twice. First time the same as yours, delicious!!! Second time I decided not to dry the lentils to much and used it for waffles! They came out perfect! They are soft, ideal for wraping without being soggy. Thanks again for sharing!
HI Chryso, Sounds amazing! Thanks for the great idea!
Hi Stella, I made this bread, my brother gifted me a lovely fluted tube pan, so I baked it in that. It turned out very fancy looking. I have been toasting slices, slathering some butter and it is delicious. I would love to send a picture but it doesn’t seem like I can here. Thank you. 👏🏼DFJ
Hi Darlene, sounds amazing! I’m so glad you tried the recipe and liked it!
I’m working on getting that feature on the site… stay tuned!
I was excited to make this bread. Unfortunately, I found it to be too salty. I may try it again and cut back on the salt. It was an attractive loaf too bad it didn’t live up to its look.
Hi Judy, I’m so sorry the recipe was too salty for you!
Delicious. thank you
Hi Mel, glad you enjoyed the loaf!