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?
Is the nutritional info for a slice or for the whole loaf? if its per slice, how many grams per slice, please?
HI Sarah, Nutritional info is per slice.. i’m not sure how many grams it is though – sorry!
I made this with what I had to hand, so swapped dill for Rosemary & olives for chillis. This is a really delicious loaf. I will definitely make again. Thank you
Hi Ria, Sounds awesome with the Rosemary! Thanks for sharing your feedback!
I can’t believe I made bread with red lentils but it is sooo good. Followed recipe exactly except I didn’t have dill. It was perfect. I am very curious about a sweet version. Would be very good as well. Maybe that could be your next recipe😍
This was EXCELLENT!!! I’ve been trying different Lentil Bread recipes for years and they all had a more cake-like consistency than bread but this one was definitely a bread and DELICIOUS!!! I doubled the spicing and salt, plus used half Sesame Oil and have Olive Oil. Next time I’ll probably add more dill as well or some other green, leafy herb i.e. Rosemary, Oregano etc. I like strong flavors, but I’m sure if one sticks to the recipe it’s tasty too.
HI Karyn, Sounds delicious with your add ins! Thanks for sharing with us!
Hi Again
please could you possibly put Grams as well as cups on your recipes as most of us in the UK don’t use cups 🙏🏼 Thanks Keith
HI Keith, yes, all recipes have a Metric button that you can toggle on. Its located within the recipe box on the top left hand side of the ingredients
I’m gluten intolerant I’m going to give this ago 🙏🏼
Does it freeze ok when sliced up ?
Thank You Keith
Hi Keith, yes it will work well with freezing it!
Hi! I have a ton of brown lentils. Will they work? TY
Hi Nancy, I havent tried it with brown lentils but I’m sure the appearance with change in color but I think they will still work overall.
I just made it!!! 2 celiacs in family. It’s so good I hope I save some for them!! I added some Olde Thompson dill pickle seasoning from Costco and it made it even more flavourful! Thanks for the recipe! Wish I could post a picture if it.
Hi Eva, I’m so happy the recipe came in handy for you! Thank you for your kind feedback!
I forgot to give it 5 stars!
Can I use Brown lentils on this recipe? And, if so, what adjustments (if any) would I need to make? Thank you.
hi,
can you substitute yellow split peas for lentils?
perfect
I’m so glad you liked it!
This recipe looks awesome and I would try it in a heartbeat. unfortunately I’m dairy free as well as gluten free. interested enough now to start following you. thanks for developing recipes using alternative healthy ingredients we need as much of this as we can get.
Thank you so much for this recipe! I’m on a very restricted food diet and haven’t been able to have bread for 6 months! I’ve missed it! Then tonight I found this recipe! To say I’m ecstatic would be an understatement! I’m going to try it tomorrow!
One question,.. can I use yellow lentils instead of red?
Hi Kathleen, I’m so glad this recipe works for. you! I havent tried it with yellow lentils but I don’t see why it wouldn’t work. I say go for it!
Love this recipe. I made 2 versions of this bread. One savoury and one sweet. For the savoury I combined greek yogurt with some whole milk cottage cheese together to make 1/2 cup. I also added rosemary and dill for the herbs.
I made the sweet version with 2 tablespoons of rum soaked raisins and 1 tablespoons of honey. I baked this version in a round glass dish and the savoury in a foil pan both lined with oil and parchment paper.
Both came out great. I ate the sweet for breakfast with a spinach omelette and had the savoury for dinner alongside some curry chickpeas and a cucumber salad. Loved it! I will make both again. Thank you
Hi Karen, I’m so intrigued by the sweet version – I need to try that!!!Thank you for sharing with us your feedback on the recipe!
Delicious and easy to make.
Hi Hazel, i’m so glad you liked the recipe!@
Very easy to make and absolutely delicious. Hard to believe it’s flour less. Lovely with butter. . . and even with a bit of jam.