Healthy Mediterranean Lentil Bread (Gluten Free)

A healthy Mediterranean red lentil bread that’s easy to make and so good for you!

Healthy Mediterranean Lentil Bread 🍞 full recipe is on: HungryHappens.Net

♬ original sound – Stella Drivas

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.

healthy mediterranean lentil bread

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!

healthy mediterranean lentil bread

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!

healthy mediterranean lentil bread

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healthy mediterranean lentil bread

Healthy Mediterranean Lentil Loaf

4.94 from 15 votes
Servings: 10
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes



  • 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.


Store leftovers in an airtight container in your fridge.


Calories: 238kcal | Carbohydrates: 23g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 452mg | Potassium: 388mg | Fiber: 11g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 2mg | Calcium: 121mg | Iron: 3mg
Author: Stella

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