lentil bread recipe
The Best lentil bread recipe
I love this recipe because it’s simple but feels special. It’s not like store-bought bread—it’s fresh, whole, and made with real ingredients. My family loves it for all kinds of things, whether it’s a quick lunch or a dinner side. My husband always says it’s the perfect bread to pair with soups or stews, and my kids swear by it for their school lunches. It’s also a great way to use up extra lentils from a big batch we cook, so it’s practical and budget-friendly. And the health benefits? Oh, it’s a no-brainer. Lentils are loaded with plant-based protein, which keeps you full longer, and they’re rich in iron and folate. It’s a whole grain that doesn’t skimp on nutrients, making it a smart choice for anyone looking to eat cleaner without sacrificing flavor. Plus, it’s easy to customize—add herbs, spices, or even some cheese if you want a little extra indulgence. It’s the kind of bread that makes you feel good inside and out.
Lentil and Herb Bread
A hearty, protein-rich bread infused with lentils and aromatic herbs, perfect for sandwiches or toast. Packed with fiber and plant-based nutrition.
🥘Ingredients
- 1 cup cooked green or brown lentils (cooled)
- 2 cups all-purpose flour (or whole wheat flour)
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp black pepper
- 1/2 cup warm water
- 1 tbsp olive oil
- 1 tbsp dried mixed herbs (thyme, oregano, parsley)
- 1/2 cup grated Parmesan cheese (optional)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1 tbsp olive oil
- 1/2 tsp garlic powder
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan. -
2
In a mixing bowl, combine cooked lentils, flour, salt, baking powder, baking soda, black pepper, warm water, olive oil, and mixed herbs. Mix until a dough forms. -
3
Transfer the dough into the prepared loaf pan and press gently to fill the pan evenly. Sprinkle grated Parmesan (if using) over the top. -
4
Preheat oven to 375°F (190°C). Bake for 40-45 minutes, or until a toothpick inserted comes out clean. -
5
For the topping: Mix chopped parsley, chives, olive oil, and garlic powder in a small bowl. Spread evenly over the warm bread. -
6
Let the bread cool for 10 minutes before slicing.
🔧Equipment
- Mixing bowls
- Whisk or spoon
- Measuring cups and spoons
- Oven
- Loaf pan (9×5 inches)
- Whisk or spoon for topping
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add 1/2 cup finely chopped spinach or kale to the dough.
- Substitute whole wheat flour for a higher fiber option.
- Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week.
Watch Video Of How Lentil and Herb Bread Works
❓ Frequently Asked Questions About Lentil and Herb Bread
1. What is the best way to store homemade lentil bread to keep it fresh longer?
Store your lentil bread in an airtight container or wrap it tightly in plastic wrap or aluminum foil. For longer freshness (up to 5 days), refrigerate it. If you want to keep it for weeks, freeze it by wrapping individual slices in parchment paper and placing them in a freezer bag. To reheat, toast it in a toaster or warm it gently in the oven at 350°F (175°C) for 5–10 minutes.
2. Can I use dried lentils instead of canned lentils in this recipe?
Yes, you can use dried lentils, but they require a bit more preparation. Rinse and sort them, then cook them in a pot with enough water (about 3:1 ratio of water to lentils) until tender (around 15–20 minutes). Drain well and let them cool before using them in the bread recipe. Dried lentils may result in a slightly denser texture, but they work perfectly.
3. What substitutions can I make if I don’t have chickpea flour or all-purpose flour in the recipe?
If you don’t have chickpea flour, you can substitute 1:1 with whole wheat flour or a mix of whole wheat and all-purpose flour (e.g., 60% whole wheat, 40% all-purpose). For a gluten-free option, use a blend of rice flour and tapioca starch (1:1 ratio) or a commercial gluten-free flour mix. Ensure the final texture remains moist by adding a little extra liquid (like water or yogurt) during mixing.
4. How can I make this lentil bread more flavorful?
To enhance flavor, consider adding spices like cumin, turmeric, or smoked paprika, or mix in cooked and mashed chickpeas for extra protein. A pinch of salt, garlic powder, or a spoonful of tahini can also boost taste. For a savory twist, fold in finely chopped herbs like parsley, cilantro, or dill. If using a sweet version, add a touch of cinnamon or a drizzle of honey after baking.
5. Why does my lentil bread turn out crumbly or dense instead of soft and airy?
A few common reasons include overmixing the dough, which develops gluten and makes it tough. Instead, mix just until combined. If the dough is too dry, add 1–2 tablespoons of water or yogurt to loosen it. Ensure your lentils are well-cooked and drained—uneven cooking can affect texture. For extra softness, try adding 1–2 tablespoons of mashed banana or applesauce to the batter. If using a gluten-free blend, some recipes require a bit more liquid to prevent dryness.
