25+ Healthy and Tasty Red Lentil Bread Recipes You Must Try

If you’re looking for a unique and nutritious way to add variety to your baking routine, red lentil bread might be just what you need.

Red lentils are packed with protein, fiber, and essential nutrients, making them a fantastic ingredient to elevate your homemade bread recipes.

Whether you’re seeking gluten-free options, hearty savory loaves, or even sweet indulgent treats, red lentils can bring an unexpected richness and texture to your bread.

In this collection of 25+ red lentil bread recipes, you’ll find a variety of creative ways to incorporate this versatile legume into your baking, from classic loaves to more adventurous flavors like pumpkin, sun-dried tomato, and herb-infused breads.

Let’s dive into the world of red lentil bread and discover delicious recipes that are as wholesome as they are satisfying.

25+ Healthy and Tasty Red Lentil Bread Recipes You Must Try

Red lentil bread is a great way to introduce more plant-based protein and fiber into your diet while exploring exciting and flavorful new recipes.

Whether you’re a seasoned baker or just starting out, these 25+ red lentil bread recipes offer something for everyone.

From sweet banana bread to savory herb loaves, the possibilities are endless, and each recipe brings its own unique twist to traditional bread making.

With the added health benefits of lentils, these breads not only taste good but also offer a nourishing option for any meal.

So, gather your ingredients and get ready to bake some wholesome, protein-packed bread that will impress your taste buds and support your well-being!

Red Lentil Flatbread

This red lentil flatbread is a nutritious and versatile option for any meal. Made with red lentils, it is gluten-free and packed with protein, making it a great alternative to traditional flatbreads. Perfect for wraps, dips, or as a side to your favorite dishes, this bread is easy to prepare and can be customized with various herbs and spices.

• Ingredients:
  • 1 cup red lentils, rinsed and soaked for 2 hours
  • 1/4 cup water (or as needed)
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder (optional)
  • 1 teaspoon cumin (optional)
  • Olive oil for cooking
• Instructions:
  1. Drain and rinse the soaked lentils. In a blender, combine the lentils, water, salt, garlic powder, and cumin. Blend until smooth and creamy, adding more water if necessary to achieve a batter-like consistency.
  2. Heat a non-stick skillet over medium heat and lightly coat it with olive oil.
  3. Pour a ladleful of the lentil batter into the skillet, spreading it into a thin, even layer. Cook for about 3-4 minutes until the edges begin to lift and the bottom is golden brown.
  4. Flip and cook the other side for another 2-3 minutes. Repeat with the remaining batter, adding more oil to the skillet as needed.
  5. Serve warm with your favorite dips or fillings.

This red lentil flatbread is not only delicious but also incredibly healthy. The lentils provide a wealth of nutrients, including fiber, protein, and essential vitamins. Enjoy this flatbread with hummus, yogurt, or even as a base for a vibrant vegetable wrap. It’s an excellent choice for a nutritious lunch or dinner, and its adaptability makes it a staple in any kitchen.

Spiced Red Lentil Bread

This spiced red lentil bread is a hearty loaf that boasts a rich flavor profile thanks to the addition of aromatic spices. With its dense texture and nutritious ingredients, this bread is perfect for sandwiches or toasting. Its delightful crunch and spiced aroma will make it a favorite for both savory and sweet toppings.

• Ingredients:
  • 1 cup red lentils, cooked and mashed
  • 1 cup whole wheat flour
  • 1/2 cup water
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 tablespoon olive oil
  • Sesame seeds for topping (optional)
• Instructions:
  1. Preheat the oven to 375°F (190°C). Grease a loaf pan and set aside.
  2. In a large bowl, combine the mashed lentils, whole wheat flour, baking powder, salt, coriander, and cumin.
  3. Gradually add water and olive oil, mixing until a dough forms. If the dough is too dry, add more water, one tablespoon at a time.
  4. Transfer the dough into the greased loaf pan, smoothing the top. Sprinkle sesame seeds on top, if desired.
  5. Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  6. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This spiced red lentil bread is a nutritious option that brings warmth and flavor to your meals. The unique spices add depth and aroma, making each slice a delight. Whether enjoyed with a hearty soup, spread with butter and jam, or as the base for your favorite sandwich, this bread will impress and satisfy. Moreover, the use of red lentils enhances the protein content, making it a fulfilling choice for any time of the day.

Red Lentil Banana Bread

For a twist on traditional banana bread, this red lentil banana bread combines the natural sweetness of ripe bananas with the health benefits of red lentils. This moist and flavorful loaf is perfect for breakfast or a midday snack, offering a unique blend of flavors that will delight your taste buds.

• Ingredients:
  • 1 cup red lentils, cooked and mashed
  • 3 ripe bananas, mashed
  • 1/2 cup honey or maple syrup
  • 1/4 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon (optional)
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, combine the mashed bananas, cooked lentils, honey or maple syrup, oil, and vanilla extract. Mix well until smooth.
  3. In a separate bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

This red lentil banana bread is a delightful and healthy option for those seeking a nutritious snack or breakfast. The combination of sweet bananas and protein-rich lentils creates a moist loaf that is both satisfying and nourishing. Enjoy a slice with a cup of tea or coffee, or spread some almond butter on top for an extra boost. This recipe is not only a great way to use up overripe bananas but also an excellent introduction to the versatility of red lentils in baking.

Red Lentil and Herb Focaccia

This red lentil and herb focaccia is a wonderfully fluffy and flavorful bread that makes an excellent side dish or appetizer. Packed with protein from red lentils and infused with aromatic herbs like rosemary and thyme, this bread is perfect for dipping in olive oil or serving with soups and salads. The crispy exterior contrasts beautifully with its soft interior, offering a satisfying bite with every slice.

• Ingredients:
  • 1 cup red lentils, soaked and cooked
  • 2 cups all-purpose flour
  • 1 cup warm water
  • 2 teaspoons active dry yeast
  • 1 tablespoon sugar
  • 2 tablespoons olive oil (plus more for drizzling)
  • 1 teaspoon salt
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried thyme
  • Sea salt for sprinkling
• Instructions:
  1. In a small bowl, mix the warm water, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
  2. In a large bowl, combine the flour, salt, and cooked red lentils. Add the yeast mixture and olive oil, and stir to form a dough.
  3. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for 1 hour, or until doubled in size.
  4. Preheat the oven to 400°F (200°C). Grease a baking sheet or line it with parchment paper.
  5. Punch down the dough and transfer it to the prepared baking sheet. Spread it out into a rectangle, about 1-inch thick.
  6. Drizzle olive oil over the top and sprinkle with rosemary, thyme, and sea salt.
  7. Bake for 20-25 minutes, or until golden brown and crispy on the edges.
  8. Let the focaccia cool slightly before slicing and serving.

This red lentil and herb focaccia is a fantastic way to incorporate more plant-based protein into your diet while enjoying the comforting taste of homemade bread. The combination of fragrant herbs and red lentils makes this bread a unique addition to any meal. Serve it as a starter or alongside a salad, and watch it disappear quickly from the table.

Red Lentil and Carrot Loaf

This red lentil and carrot loaf is an incredibly nutritious bread, combining the fiber and protein of red lentils with the natural sweetness of carrots. It’s a wholesome loaf that pairs well with both savory and sweet spreads. The grated carrots add moisture and a pop of color, making this bread not only healthy but also visually appealing.

• Ingredients:
  • 1 cup red lentils, cooked and mashed
  • 2 medium carrots, grated
  • 2 cups whole wheat flour
  • 1/4 cup olive oil
  • 1/2 cup water
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 tablespoon apple cider vinegar
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, combine the cooked lentils, grated carrots, olive oil, water, and apple cider vinegar.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cumin.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the loaf cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.

The red lentil and carrot loaf is a delightful combination of wholesome ingredients that delivers both taste and nutrition. The carrots bring a natural sweetness and softness to the bread, while the red lentils offer a boost of plant-based protein. This loaf is ideal for toasting and topping with hummus or avocado for a nourishing snack or breakfast.

Red Lentil Pumpkin Bread

Red lentil pumpkin bread is a seasonal twist on a classic pumpkin loaf, adding extra nutrition with the inclusion of red lentils. The natural sweetness of pumpkin blends seamlessly with the earthy flavors of lentils, creating a moist and flavorful bread that’s perfect for autumn. Enjoy it as a snack, dessert, or breakfast option, especially with a warm cup of tea or coffee.

• Ingredients:
  • 1 cup red lentils, cooked and mashed
  • 1 cup pumpkin puree
  • 1/3 cup honey or maple syrup
  • 1/4 cup vegetable oil or melted coconut oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together the mashed lentils, pumpkin puree, honey or maple syrup, oil, eggs, and vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This red lentil pumpkin bread is the perfect treat for fall, offering all the warm, spiced flavors of pumpkin with the added benefit of red lentils. Each slice is moist, rich, and packed with nutrition, making it a guilt-free indulgence. Serve it as a healthy snack or even as a dessert with a dollop of whipped cream or a drizzle of honey.

Red Lentil Zucchini Bread

This red lentil zucchini bread is a wholesome, nutrient-dense loaf that combines the subtle sweetness of zucchini with the protein-packed goodness of red lentils. The lentils create a moist texture, while the zucchini adds a light, refreshing flavor. Ideal for a snack, breakfast, or even dessert, this bread is a great way to sneak some extra veggies into your diet.

• Ingredients:
  • 1 cup red lentils, cooked and mashed
  • 1 medium zucchini, grated
  • 1 1/2 cups whole wheat flour
  • 1/3 cup honey or maple syrup
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, mix the cooked lentils, grated zucchini, honey, oil, and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  4. Slowly fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This red lentil zucchini bread is perfect for those who enjoy a moist, lightly sweetened loaf filled with nutritious ingredients. With the added protein from the lentils and the subtle flavor of zucchini, this bread is a wonderful snack or breakfast option. It’s versatile enough to pair with sweet or savory toppings, making it a must-try for anyone looking to add more veggies and protein to their diet.

Red Lentil Oat Bread

Red lentil oat bread is a hearty, fiber-rich loaf that’s perfect for those who enjoy dense, wholesome breads. The combination of red lentils and oats provides a satisfying texture and boosts the nutritional profile with plenty of protein and fiber. This bread is perfect for breakfast toast, sandwiches, or served alongside soups and salads.

• Ingredients:
  • 1 cup red lentils, cooked and mashed
  • 1 1/2 cups rolled oats
  • 1 1/2 cups whole wheat flour
  • 1/4 cup olive oil
  • 1 cup water
  • 1 tablespoon honey
  • 1 tablespoon active dry yeast
  • 1 teaspoon salt
• Instructions:
  1. In a small bowl, dissolve the yeast in warm water with the honey. Let it sit for 5-10 minutes until frothy.
  2. In a large bowl, mix the cooked lentils, oats, and olive oil.
  3. Add the yeast mixture to the lentil and oat mixture, stirring to combine.
  4. Gradually add the whole wheat flour and salt, mixing until a dough forms.
  5. Knead the dough on a floured surface for about 8-10 minutes, or until smooth and elastic.
  6. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  7. Preheat the oven to 375°F (190°C). Punch down the dough and transfer it to a greased loaf pan.
  8. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This red lentil oat bread is a dense, flavorful loaf that combines the nutritional power of lentils and oats. Whether toasted with a bit of butter or served alongside a warm bowl of soup, this bread is hearty and satisfying. The oats add texture, while the lentils bring protein and a mild flavor, making it a nourishing choice for any meal.

Red Lentil and Sweet Potato Bread

This red lentil and sweet potato bread is a delicious fusion of flavors, blending the natural sweetness of sweet potatoes with the earthy, hearty taste of red lentils. The result is a moist and flavorful loaf that can be enjoyed as a snack, side dish, or even dessert. The sweetness of the potatoes pairs perfectly with the lentils’ richness, creating a bread that’s both satisfying and nutritious.

• Ingredients:
  • 1 cup red lentils, cooked and mashed
  • 1 large sweet potato, cooked and mashed
  • 1/4 cup honey or maple syrup
  • 1/4 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, mix the mashed lentils, sweet potato, honey, oil, and vanilla extract until smooth.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This red lentil and sweet potato bread is a unique combination of savory and sweet flavors that creates a moist, tender loaf. Perfect as a snack or even as a dessert with a bit of honey or butter, this bread offers a balance of nutrients and flavors. The lentils add protein, while the sweet potato gives it a natural sweetness, making it a guilt-free indulgence for any occasion.

Red Lentil Banana Bread

This red lentil banana bread is a healthy twist on a classic favorite. The addition of red lentils brings extra protein and fiber, making this banana bread more nutritious without sacrificing the sweet and comforting flavors. It’s perfect for breakfast, snack time, or as a wholesome dessert, with a soft and moist texture that will delight banana bread lovers.

• Ingredients:
  • 1 cup red lentils, cooked and mashed
  • 3 ripe bananas, mashed
  • 1/3 cup honey or maple syrup
  • 1/4 cup melted coconut oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or chocolate chips (optional)
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, mix the cooked lentils, mashed bananas, honey, melted coconut oil, eggs, and vanilla extract until smooth.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts or chocolate chips if desired.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This red lentil banana bread is a nutritious upgrade of the beloved classic, with added protein from lentils to boost its health benefits. The sweetness of the bananas blends harmoniously with the lentils, creating a soft, moist, and flavorful loaf. Whether for breakfast or as a sweet treat, this banana bread will be a hit with the whole family.

Red Lentil and Spinach Savory Bread

For those who prefer savory breads, this red lentil and spinach bread is the perfect option. Packed with wholesome ingredients like red lentils and fresh spinach, this bread offers a healthy, savory flavor profile that pairs well with soups, salads, or as a sandwich base. It’s an excellent way to incorporate greens into your diet in a deliciously satisfying way.

• Ingredients:
  • 1 cup red lentils, cooked and mashed
  • 1 cup fresh spinach, chopped
  • 2 cups whole wheat flour
  • 1/4 cup olive oil
  • 1 cup water
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon dried oregano or basil
  • 1/2 teaspoon black pepper
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, mix the cooked lentils, spinach, olive oil, and water.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, oregano, and black pepper.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This red lentil and spinach savory bread is a healthy and filling option for those who enjoy savory flavors. The lentils add protein, while the spinach brings freshness and nutrients, making this bread a perfect choice for pairing with hearty soups or salads. It’s a delicious way to enjoy a nutritious, homemade loaf.

Red Lentil and Sun-Dried Tomato Bread

This red lentil and sun-dried tomato bread is a flavorful, Mediterranean-inspired loaf that’s perfect for adding a savory, tangy twist to your meals. The sun-dried tomatoes add bursts of intense flavor, while the red lentils provide a soft, moist texture. Ideal for serving alongside pasta dishes, salads, or simply toasted with a bit of olive oil, this bread is sure to impress.

• Ingredients:
  • 1 cup red lentils, cooked and mashed
  • 1/3 cup sun-dried tomatoes, chopped
  • 2 cups all-purpose flour
  • 1 tablespoon olive oil
  • 1 cup warm water
  • 2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
• Instructions:
  1. In a small bowl, mix the warm water, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
  2. In a large bowl, combine the flour, salt, oregano, and garlic powder. Add the cooked lentils, chopped sun-dried tomatoes, olive oil, and yeast mixture, stirring to form a dough.
  3. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
  4. Preheat the oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.
  5. Punch down the dough and transfer it to the prepared loaf pan. Let it rise for an additional 30 minutes.
  6. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This red lentil and sun-dried tomato bread brings together the delicious flavors of the Mediterranean with the protein-packed power of red lentils. The sun-dried tomatoes add an intense, tangy taste that elevates the bread to something special. It’s perfect for dipping in olive oil, serving with salads, or enjoying with your favorite Italian dishes.

Red Lentil Pumpkin Bread

This red lentil pumpkin bread combines the autumnal flavors of pumpkin with the nutrient-packed benefits of red lentils. The lentils add protein and moisture to the bread, while the pumpkin and spices give it a warm, cozy flavor. Whether you enjoy it with a cup of coffee in the morning or as a snack in the afternoon, this loaf is a healthy and delicious seasonal treat.

• Ingredients:
  • 1 cup red lentils, cooked and mashed
  • 1 cup canned pumpkin puree
  • 2 cups all-purpose flour
  • 1/2 cup honey or maple syrup
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, combine the cooked lentils, pumpkin puree, honey, oil, eggs, and vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. Gradually mix the dry ingredients into the wet mixture until well combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This red lentil pumpkin bread is a delightful blend of seasonal pumpkin flavors with the health benefits of red lentils. Perfect for fall or anytime you crave something comforting and wholesome, this loaf is moist, flavorful, and packed with nutrients. Enjoy a slice with butter or a drizzle of honey for a satisfying snack.

Red Lentil and Carrot Bread

This red lentil and carrot bread offers a savory twist, combining the natural sweetness of carrots with the earthy taste of red lentils. It’s a dense, moist loaf that is perfect for pairing with soups, salads, or even enjoying on its own. The carrots provide a subtle sweetness and moisture, while the lentils contribute extra protein and fiber, making this bread as nutritious as it is tasty.

• Ingredients:
  • 1 cup red lentils, cooked and mashed
  • 1 cup grated carrots
  • 2 cups whole wheat flour
  • 1/4 cup olive oil
  • 2 eggs
  • 1/2 cup milk (or dairy-free alternative)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground black pepper
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a large bowl, combine the cooked lentils, grated carrots, olive oil, eggs, and milk.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cumin, coriander, and pepper.
  4. Fold the dry ingredients into the wet mixture until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This red lentil and carrot bread is a delicious, savory option that’s perfect for those who love hearty, wholesome loaves. The carrots add a hint of sweetness, while the lentils provide protein and moisture. Serve this bread alongside soups or enjoy it with a spread of hummus for a healthy, satisfying meal.

Red Lentil Herb Bread

For those who enjoy herbed breads, this red lentil herb loaf is a savory delight. The red lentils add protein and a soft, tender crumb, while a mix of fresh herbs like rosemary, thyme, and parsley infuse the bread with aromatic flavors. This loaf is perfect for pairing with soups, stews, or making hearty sandwiches, offering both nutrition and taste in every bite.

• Ingredients:
  • 1 cup red lentils, cooked and mashed
  • 2 cups all-purpose flour
  • 1/4 cup olive oil
  • 1 cup warm water
  • 2 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped
• Instructions:
  1. In a small bowl, dissolve the yeast and honey in warm water. Let it sit for 5-10 minutes until frothy.
  2. In a large bowl, combine the flour, cooked lentils, olive oil, salt, rosemary, thyme, and parsley.
  3. Add the yeast mixture to the flour mixture, stirring until a dough forms.
  4. Knead the dough on a floured surface for about 8-10 minutes, until smooth and elastic.
  5. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. Preheat the oven to 375°F (190°C). Punch down the dough and transfer it to a greased loaf pan.
  7. Let the dough rise again for 30 minutes, then bake for 30-35 minutes, or until the bread is golden brown.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This red lentil herb bread is a savory, flavorful option that’s perfect for any meal. The fresh herbs add a burst of aromatic flavor, while the red lentils give the bread a tender, moist texture. Ideal for serving with soups, stews, or as sandwich bread, this loaf is both delicious and nutritious, making it a versatile addition to your recipe collection.

Note: More recipes are coming soon!