Protein-Packed Flourless Lentil Bread (Gluten-Free, High-Protein & Easy)
A gluten-free, high-protein flourless lentil bread that’s simple, nutritious, and perfect for breakfast, snacks, or meal prep.
Ingredients
- 1 cup dry red lentils (rinsed & soaked for at least 2 hours)
- 2 tbsp fresh dill, chopped (or substitute parsley/thyme)
- 1 cup Greek yogurt (or thick sour cream)
- 2 medium eggs (or 2 flax/chia eggs)
- 2 tbsp olive oil (or melted coconut oil)
- ½ tsp black pepper
- 1 tsp baking powder
- 1 cup grated cheddar cheese (or dairy-free alternative)
- 2 tbsp sesame seeds
- 1 tsp salt
Instructions
Step 1 — Soak the Lentils
- Rinse the lentils well under cold water.
- Place them in a bowl and cover with water.
- Soak for at least 2 hours (or 30 minutes using hot water).
Step 2 — Blend the Base
- Drain the lentils completely.
- Blend them in a food processor until smooth and creamy.
Step 3 — Prepare the Batter
- Transfer the lentil purée to a mixing bowl.
- Add eggs, Greek yogurt, olive oil, baking powder, black pepper, salt, dill, and grated cheddar.
- Mix until the batter is smooth and unified.
Step 4 — Prep the Pan
- Preheat oven to 400°F (200°C).
- Line an 8×4-inch loaf pan with parchment paper.
Step 5 — Fill & Bake
- Pour the batter into the loaf pan and smooth the top.
- Sprinkle sesame seeds over the surface.
- Bake 45–50 minutes, or until golden and a toothpick comes out clean.
Step 6 — Cool, Slice & Serve
- Cool in the pan for 10 minutes.
- Transfer to a board, slice, and enjoy!
Notes
- Soaking time determines texture—don’t shortcut it.
- Fresh herbs improve aroma and flavor.
- Allow the loaf to cool before slicing for cleaner pieces.
- Works beautifully for meal prep and freezes well.