This healthy 4 ingredient lentil bread has become one of your favourites—with over 4 million views across my channels, it’s clear you’re loving it! Made with just 4 wholesome ingredients and no yeast, this high-protein, high-fibre loaf is a budget-friendly and gluten-free alternative to regular bread.
The star ingredient? Red lentils. Not only are they rich in nutrients, but they give the loaf a naturally earthy flavour and satisfying texture. Simply soak, blend, and bake—no fancy equipment or kneading required.
I love to slice this healthy lentil bread thin, toast it in the air fryer until crisp, and enjoy it for breakfast with my favourite toppings. Avocado, hummus, or cottage cheese all work beautifully. Whether you’re after a gut-friendly breakfast or a wholesome savoury snack, this easy, gluten-free loaf ticks all the boxes.
Why This Healthy Lentil Bread Is Good for You
Nutrient-packed and high in plant protein
Lentils are a fantastic source of plant-based protein, making them a perfect ingredient for anyone following a vegetarian or vegan diet. Just 100g of cooked red lentils provides around 9g of protein.
Great source of fibre for gut health
Lentils are a great source of fibre, supporting gut health, blood sugar control, and heart health. A fibre-rich diet also helps you feel fuller for longer. Learn more about the health benefits of lentils and fibre from the NHS official guidelines.
Naturally gluten-free and budget-friendly
Lentils are naturally gluten-free and incredibly affordable, making them an accessible staple for wholesome, allergy-friendly cooking.
Good source of iron and folate
Red lentils are rich in folate and iron—two nutrients especially important for energy, brain health, and women’s health in particular.
Sustainable and low-impact crop
Lentils have a low carbon footprint compared to animal-based protein sources. They also enrich the soil with nitrogen, making them a more environmentally friendly crop.
Tips
- Soak overnight: Soaking the red lentils overnight softens them for easier blending and improves digestibility.
- Drain really well: After soaking, make sure to drain the lentils thoroughly—any extra water can make the batter too wet and affect the bake.
- Blend until smooth: Blitz the mixture until completely smooth, scraping down the sides of the food processor as needed.
- Line the tin: Use baking paper to prevent sticking and make it easier to lift the loaf out of the tin.
- Cool before slicing: Let the bread cool fully on a wire rack before slicing—it helps avoid crumbling and gives a better texture.
- Air-fry to crisp: Toast slices in the air fryer for 5–6 minutes at 180°C for a golden, crunchy crust.
Swaps
Red lentils: Yellow split lentils can be used, but the texture and bake time may vary. I haven’t tested this version myself).
Oil: Olive oil, avocado oil, or melted coconut oil work too—note coconut oil will slightly alter the flavour.
Baking powder: Use 1 tsp bicarbonate of soda plus 2 tsp lemon juice or vinegar as a substitute.
Add-ins: Mix in herbs (like rosemary or thyme), spices (such as cumin or turmeric), or seeds (sunflower, pumpkin, chia) for added flavour and nutrition.
Storage
Room temperature: Store in an airtight container for up to 2 days.
Fridge: Keeps well in the fridge for up to 5 days.
Freezer: Freeze for up to 2 months. Defrost at room temperature, then toast in the oven or air fryer for best texture.
More Bread Recipes
4-Ingredient Lentil Bread (Gluten-Free, Easy, No Yeast)
Ingredients
- 400 g red lentils from dry
- 2 tbsp baking powder
- 60 ml oil
- 5 g salt
Instructions
- The night before, add the lentils to a bowl and add water in it so the lentils are completely submerged. Leave it to soak overnight.
- Rinse the lentils well under water, use a sieve. Let the water drain completely. Make sure to remove the water completely.
- Once all the water has drained off, add the lentil into the large bowl of @Magimixuk food processor (mine is 3200XL), it takes second with this machine. Then add oil, baking powder and salt.
- Blitz, scrape the sides with a spatula if necessary and blitz again. When you reach the consistency you see in the video, transfer the lentil mix into a baking tin (with baking paper in it).
- I added a sprinkle of sesame seeds too, but this is optional.
- Bake at 180C for 55mins to 1 hour. Once it is ready transfer the bread onto a cooling rack and let it cool down.
- I used this bread almost every day the past weeks, I love it! I hope you will too.
Video
Notes
- This healthy lentil bread is naturally gluten-free, yeast-free, and high in plant-based protein and fibre.
- It’s made with just 4 simple ingredients and no flour or dairy—perfect as a nutritious bread alternative.
- I love air-frying the slices for 5–6 minutes for a crisp, golden crust.
- Versatile, budget-friendly, and ideal for meal prep.