Ingredients
- 1 cup (190 to 200 g) dried red lentils
- 2 large eggs
- ¼ cup (60 ml) water, plus more if needed
- 1 teaspoon baking powder
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder, optional
- 1 tablespoon sesame seeds, optional, for topping
The lentils replace traditional flour in this recipe. Eggs help bind the loaf, while baking powder gives it a little lift.
🧐 A Closer Look at the Ingredients
Dried red lentils. The star of the recipe. Red lentils are small, split, and cook quickly, and they soften beautifully when soaked. Once blended, they create a smooth, thick batter that bakes into a tender loaf. Look for whole, dry red lentils that are clean and free of debris. Rinse them well before soaking to remove dust and any loose skins.
Eggs. Two large eggs bind the batter and help the loaf hold its shape. They also add richness and structure, which is especially important because there is no gluten in the recipe.
Water. A small amount of water helps the blender move and gives the batter a pourable consistency. Add more only if the mixture is too thick to blend, one tablespoon at a time.
Baking powder. Gives the loaf a little lift so it is lighter and less dense. It is added at the end and blended briefly. If you need the bread to be gluten-free, check that the baking powder is certified gluten-free.
Olive oil. Adds moisture, flavor, and tenderness. It also helps the loaf release from the pan if you grease it.
Salt. Brings out the flavor of the lentils. Without salt, the bread tastes bland.
Garlic powder (optional). Adds a savory, subtle flavor that works well for sandwiches and toast.
Sesame seeds (optional). Sprinkled on top, they add a nutty flavor, extra texture, and a bakery-style look.
Instructions
Place the dried red lentils in a bowl and rinse thoroughly under cold running water. Swirl them with your hand and drain until the water runs mostly clear.
Cover with plenty of fresh water and soak for 1½ to 2 hours, until the lentils have softened. Drain them thoroughly before blending. Use a fine-mesh strainer so none of the small lentils escape. 🫘
Preheat your oven to 350°F (175°C).
Line a small loaf pan with parchment paper or lightly grease it with olive oil. Parchment makes it easier to lift the loaf out after baking.
Add the drained lentils, eggs, water, olive oil, salt, and garlic powder (if using) to a blender.
Blend until the mixture is as smooth as possible, scraping down the sides when necessary.
Add the baking powder and blend briefly just until combined. The batter should be thick but pourable. If it is too thick to blend, add a little water, one tablespoon at a time.
Pour the batter into the prepared pan and smooth the surface with a spatula.
Sprinkle sesame seeds over the top if desired for extra texture and a nutty finish. 🌰
Bake for 35 to 45 minutes, or until the top is lightly golden and the center is set.
Insert a toothpick into the middle. It should come out without wet batter. If the loaf still looks moist in the center, bake for another 5 to 10 minutes, checking regularly.
Remove the loaf from the oven and let it rest in the pan for 10 minutes.
Transfer it to a wire rack and allow it to cool completely before slicing. This helps the crumb firm up and prevents the bread from becoming gummy.
Cut into slices using a sharp serrated knife.
Enjoy it as it is, or toast lightly until the edges are golden and crisp. Add your favorite toppings for a wholesome breakfast or satisfying sandwich! 🍞🌿