Flourless Lentil Bread Recipe

• Lentils – use uncooked lentils and soak them for at least 1 hour, or overnight if you have time.
• Dill – a fresh herb that works beautifully with the lentils and cheese.
• Feta cheese – adds a salty, tangy flavor and gives the bread a lovely lift.
• Yogurt – helps create a moist texture and supports the fermentation-style flavor.
• Soda bicarbonate and baking powder – help lighten the texture and give the bread a softer crumb.
• Red pepper – adds sweetness, color, and extra flavor.
• Pumpkin seeds – optional, but a healthy addition if you want more texture.
• Olives – add saltiness and a Mediterranean flavor that works very well here.
• Eggs – use room-temperature eggs if possible; they help bind the bread.
• Spring onions or scallions – add freshness. You can lightly fry them first for a deeper flavor.
• Cheddar cheese – adds richness and a delicious savory finish. You may increase the amount if you prefer a cheesier loaf.
• Sesame seeds – sprinkle over the top before baking, or mix some toasted seeds into the batter.
• Chili flakes – add as much or as little as you like for gentle heat.
• Salt – use only if needed, as feta and olives already add saltiness. Celtic or kosher salt works well.
• Olive oil – optional, but it adds moisture and flavor.
• Psyllium husk powder – optional, useful if the mixture seems too runny or if you prefer a denser bread.

📖 Substitutions

• Lentils – red lentils work beautifully, but you can use other varieties such as green, yellow, brown, black beluga, or green mountain lentils. Use the type you enjoy and are used to cooking with.
• Fresh herbs – replace dill with flat-leaf parsley, thyme, oregano, or a mix of dried herbs.
• Vegan option – replace the eggs with chia seeds, flax eggs, or aquafaba, and use plant-based yogurt and plant-based cheese. Nutritional yeast can add extra savory flavor.
• Cheddar cheese – parmesan can be used instead for a sharper flavor.
• Eggs – eggs give structure and help the loaf hold together. Vegan substitutes can work, but the bread may be softer and more delicate.
• Yogurt – cottage cheese can be used instead. Blend it with the lentils so the texture stays smooth.

🌶 Variations

• Spicy – add more chili flakes, long pepper, or finely chopped chili for extra heat.
• Mushroom version – add finely chopped mushrooms for a more savory, protein-rich variation.
• Kid-friendly – leave out the chili flakes and serve with potatoes, chips, or a mild dip.
• Flatbread version – spoon some batter into a lightly oiled pan, spread it into a thin layer, and cook over medium heat for about 5 minutes on each side.
• Indian or Sri Lankan-inspired version – add paneer, green chilies, cilantro, mustard seeds, cumin, fresh curry leaves, ginger, turmeric, and ground coriander.
• Sweet version – remove the savory ingredients and add honey, vanilla, chopped dates, cinnamon, and raisins.
• Topping – replace sesame seeds with bagel seasoning if you prefer.
• Rolls or bars – bake the mixture in a muffin tin, ramekins, or a baking sheet and cut it into squares or bars.

3. Add the pureed lentils to a large bowl with the yogurt, eggs, olive oil, black pepper, baking powder, soda bicarbonate, chili flakes, and salt if using. Mix until fully combined.

4. Add the chopped olives, spring onions or scallions, crumbled feta, grated cheddar, fresh dill, and diced red pepper.

Yes, lentils are naturally gluten-free. They are legumes and do not contain gluten, which is the protein found in wheat, barley, and rye. If you have gluten sensitivity or celiac disease, check packaging carefully because processed lentil products may be exposed to cross-contamination.

Yes, this bread can be frozen. For best results, slice it first, place parchment paper between the slices, and freeze for up to 2 months. Thaw slices in the refrigerator overnight before serving.

Yes. Reheat slices in a hot nonstick pan, with or without a small drizzle of olive oil. Add the slices only once the pan is hot to reduce sticking. The slices can also be toasted.

Yes. Pour the batter into lined muffin tins for individual portions. Start checking them after about 25-30 minutes because smaller portions bake faster than a loaf.

It has a mild, slightly earthy flavor from the lentils, a savory taste from the cheese and olives, and a soft, moist crumb. It is versatile enough to serve with dips, soups, salads, or toppings.

The top should be golden and firm to the touch. A skewer inserted into the center should come out mostly clean. Let the bread cool fully in the tin before slicing so it firms up.