Ingredients
- 1½ cups (300 g) dry red lentils
- ¾ cup (180 ml) fresh water, plus water for soaking
- 2 teaspoons baking powder
You will also need:
- A large bowl, for soaking
- A blender
- An 8 × 4-inch (20 × 10 cm) loaf pan
- Parchment paper
- A wire cooling rack
🧂 Ingredient Notes and Smart Substitutions
Dry red lentils
Red lentils, sometimes sold as split red lentils, are the best choice for this bread. They are the quickest to soften, they blend into a smooth batter, and they give a soft, even crumb. Look for lentils that are bright orange-red, dry, and free of debris. Rinse them before soaking to remove any dust.
Substitutions: Yellow split lentils also work well and give a similarly mild flavor. Green or brown lentils are firmer, take longer to soften, and give a darker, earthier loaf with a coarser texture, so this recipe is not tested with them. If you try them, soak longer and blend until very smooth.
Water for soaking
Soaking softens the lentils so they blend smoothly and bake evenly. Use plenty of water, so the lentils stay submerged as they swell. Lentils absorb water and grow in volume, so a big bowl is helpful.
Fresh water for blending
The ¾ cup of fresh water brings the batter to a thick, pourable consistency. Do not use the soaking water, which can have a stronger flavor. Always use fresh water for the best taste and an accurate texture.
Baking powder
Baking powder is the only leavening in this recipe. It gives the loaf a little lift and helps keep the crumb from being too dense. Check that your baking powder is fresh. If it is more than 6 months old or has been exposed to moisture, it may have lost its strength. A quick test is to stir ½ teaspoon into hot water. It should fizz right away.
Optional flavor additions
The basic recipe uses only three ingredients, so it tastes mild and earthy. If you want more flavor, you can add garlic powder, herbs, cumin, or sesame seeds, as your recipe notes. A small pinch of salt also helps, though it adds a fourth ingredient. See the variations below.
Instructions
Place the dry red lentils in a large bowl and cover with plenty of water. Soak for 3 hours, or until softened. Drain thoroughly and rinse well.
Tip: Lentils expand as they soak, so use a bowl large enough to hold them and at least two to three times their volume in water. Draining well is important, because excess water can make the batter too thin.
Add the drained lentils and ¾ cup (180 ml) fresh water to a blender. Blend for 1 to 2 minutes, scraping down the sides as needed, until you have a thick, smooth batter.
How to tell it is ready: The batter should look like a thick pancake or cake batter, with no visible whole lentils or chunks. Rub a little between your fingers. If it still feels gritty, blend another 30 seconds.
If your blender struggles: Stop and stir, scrape the sides, and blend in short bursts. You can add a tablespoon of water if the blades will not catch, but try to keep the batter thick.
Transfer the batter to a bowl. Gently fold in the baking powder until evenly combined. Avoid overmixing, so the batter keeps a little of its air.
Preheat your oven to 350°F (175°C). Line an 8 × 4-inch (20 × 10 cm) loaf pan with parchment paper, leaving a little overhang on the long sides for easy removal. The parchment is important, because lentil bread can stick to the pan.
Pour the lentil batter into the prepared pan. Smooth the top with a spatula. Tap the pan gently on the counter to settle the batter and release large air bubbles.
Bake for 45 to 55 minutes, or until the loaf is firm, lightly golden, and a toothpick inserted into the center comes out mostly clean. If the top browns too quickly, loosely cover it with foil.
Doneness tip: The loaf should feel set when you press the top gently, and the edges will start to pull slightly from the sides of the pan. Because lentil bread must bake fully, if the toothpick comes out wet, give it another 5 to 10 minutes.
Remove the loaf from the oven and let it rest in the pan for 10 minutes. Lift it out using the parchment paper and transfer it to a wire rack. Allow it to cool completely before slicing for the best texture. Cutting too early may make the inside seem gummy.
Slicing tip: Use a serrated knife and a gentle sawing motion. Slice the loaf into 8 to 10 slices. For even easier slicing, chill the cooled loaf in the refrigerator for an hour first.