Ingredients
This recipe makes 1 loaf, perfect for slicing and enjoying throughout the week.
For the Bread
- 1½ cups (300 g) dry red lentils
- 1 cup (240 ml) water, for blending as needed (plus extra water for soaking)
- 2 tablespoons (14 g) ground flaxseed
- 1 tablespoon (12 g) chia seeds
- 2 large eggs, to help bind the loaf
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon lemon juice or apple cider vinegar
For the Seeded Topping
- 1 tablespoon sunflower seeds
- 1 tablespoon pumpkin seeds
- 1 teaspoon sesame seeds
- 1 teaspoon flaxseeds
- 1 teaspoon chia seeds, optional
Instructions
Place the dry red lentils in a large bowl and rinse them thoroughly under cool running water. Rinsing removes excess starch and any dust.
Cover the lentils with plenty of water and soak for 3–4 hours, or overnight in the refrigerator if that is more convenient. The lentils should become softer and easier to blend. Once soaked, drain them well and rinse again. Discard the soaking water rather than using it in the batter.
Preheat your oven to 350°F (175°C). Line a standard loaf pan, approximately 8 × 4 inches (20 × 10 cm), with parchment paper. Leave a little overhang on the sides so you can lift the finished loaf out easily. Lightly grease any exposed parts of the pan if needed, then set it aside while you prepare the batter.
Add the drained, soaked red lentils to a blender or food processor along with the 1 cup (240 ml) of water. Blend until the mixture is smooth and thick, stopping occasionally to scrape down the sides so no large pieces remain.
The mixture should resemble a thick batter rather than a watery liquid. If your blender struggles, pause, scrape the sides, and continue.
Transfer the blended lentil mixture to a large mixing bowl. Add the ground flaxseed, chia seeds, eggs, baking powder, salt, olive oil, and lemon juice or apple cider vinegar. Stir until everything is evenly combined.
Let the batter rest for 5–10 minutes so the flaxseed and chia seeds can absorb moisture and thicken the mixture. The batter should be thick but spreadable. If it is extremely runny, give it a little more resting time before moving on.
Pour the batter into the prepared loaf pan and use a spatula to spread it evenly into the corners. Gently tap the pan on the countertop to release any large air pockets and level the surface. Avoid overfilling the pan, and leave a little space at the top for expansion during baking.
In a small bowl, combine the sunflower seeds, pumpkin seeds, sesame seeds, and flaxseeds. Sprinkle the mixture evenly over the top of the batter, then gently press the seeds into the surface with your fingertips or the back of a spoon so they stick during baking.
For extra visual appeal and crunch, distribute the larger pumpkin and sunflower seeds first, then finish with the smaller sesame and flaxseeds.
Place the loaf pan in the preheated oven and bake for approximately 50–65 minutes. The top should look set, the edges should be lightly golden, and the loaf should feel firm rather than wet in the center. Baking time varies depending on your pan, your oven, and the moisture in the lentils.
If the seeds begin browning too quickly, loosely cover the loaf with foil during the final part of baking. Before removing the loaf, check that the center is fully cooked. If it still looks wet or soft in the middle, continue baking in 5–10 minute increments.
Remove the loaf from the oven and let it rest in the pan for about 10–15 minutes. Carefully lift it out using the parchment paper and transfer it to a wire rack. Allow it to cool completely, ideally for another 45–60 minutes.
This cooling time matters. Flourless lentil bread firms up as it cools, so slicing too early can leave you with a crumbly, gummy result.
Use a sharp serrated knife to cut the cooled loaf into even slices. Enjoy it plain, lightly toasted, or topped with avocado, hummus, cottage cheese, nut butter, or your favorite savory spread.