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.
Delicious bread! It was very dry and crumbly though, any suggestions for what I did wrong? I followed the instructions exactly.
Sarah same here! I came to the comments to figure out why!
Hi – Two cups of lentils soaked over night turns into about four cups. Is that correct to use all that or should I just use 2 cups after it is soaked? Thanks!
Thanks so much for this recipe! I tried it with several gluten free friends and they all loved it and no one could believe it didn’t have flour in it. I added some chopped sun dried tomatoes and loved it!! Making another loaf now.
Hi Zarah, That’s awesome – I’m so glad it was a hit with everyone!!
I wasn’t a big fan of this, I felt the dill was a bit overwhelming and I cut it back to 1 tbsp. Overall I found it to be quite dry. It looked great and quite similar to the photo posted in the recipe. I followed the recipe exactly. I was definitely disappointed in the final results purely from a taste and texture (dryness) perspective.
HI Ivan, I’m sorry the recipe wasn’t what you expected. You have to keep in mind that when you’re baking with alternative or non-traditional ingredients, you probably wont achieve the same outcome.
Whats the minimum about of time that the lentils can be soaked in hours?
Everyone loved it! Super easy. I used too many paper towels drying the lentils but next time I’ll use a tea towel.
My friend had a slice, loved it and is going to try southwest version next time w/ roasted red peppers, black beans and cheddar. Thanks so much for an excellent recipe.
Hi Donna! Thank you so much for the kind rating! The Southwest version sounds amazing!!
Made this bread today and it actually tastes great! It did fall though while it cooled so its a bit flatter than yours although it was very high in the tin when it was baking, just like regular bread 🙂 I didn’t use the olives and feta because I couldn’t be bothered but I can see how the olives at least would be yum in it. I really like the texture and I’ve sliced it up so that I can toast it for breakfast. I’ll definitely use olives in it next time. Thanks for the recipe and I’ll be trying out some of your other gluten free recipes too 🙂
HI Sofie, I’m so glad you gave it a try and liked it! Thank you for the feedback!~
I added chopped green chillis, 6 thinly sliced green onions (white parts only) chopped sun dried tomatoes, toasted cumin seeds with the rest of the ingredients and it turned out absolutely delicious!! Panned would be way better as less salt. Also added the eggs and yogurt to the blender 1st then added some lentils and did that in stages as it was easier to blend and turned into a really smooth batter. Also added a tsp of baking soda
Hi Nan, thanks for coming back to share your feedback with everyone! Greatly appreciated!
First time and it looks great and tastes delicious! 😋 Thankyou 🙏
Hi Monica, I’m so glad the lentil bread was a hit! thank you for trying it out!
Can this be frozen Whole or slices?
Thanks
Either one works. here
it was pretty bland i must say – I would definitely add more spices or herbs next time
Hi Jenny, i’m sorry the recipe was not to your satisfaction!
Wow, this was shockingly delicious. I’m now going to hunt for some paneer and green chillies and make an Indian version with powdered ginger & onion, turmeric, ground coriander & cumin (toasted), maybe brown mustard seeds, and a dollop of tomato paste (take out from yogurt amount so it’s not too wet), chopped cilantro and see how it turns out.
Sounds delicious!
bread was delicious – However – it stuck to the parchment paper. What can I do differently in the future so this doesn’t happen again – because I am going to make it often. Thank you
I didn’t use parchment paper. I just cooked mine in a silicon loaf tin. It slid out perfectly. I’m also going to try silicon muffin trays and adjust the time accordingly. I’m sure it will work to make about 12 muffins, which can then be frozen.
Two cups of lentils soaked over night will turn into about four or more cups. Is that correct to use all that. I do not want to waste my ingredients if the soaking makes too many lentils.
Any idea if you can use a nut based Greek yogurt for a lactose free version or does it need the lactose?
would it not be easier to Grind the lentils to powder (or purchasing red lentil flour) soaking it and proceeding?
Red lentil flour is really expensive. Grinding the lentils in a coffee grinder gave it a flour texture but you would have to add liquid I believe though I don’t know how much
jas anyone tried to freeze this bread ?
yes it freezes nicely!