High-Protein Red Lentil Bread

Vegan High-Protein Red Lentil Bread is nutty, dense, and very delicious. It’s easy to make, made with just a handful of ingredients, it’s naturally plant-based and gluten-free, and it’s a lovely way to add a little extra protein and fibre to your breakfasts.

This High-Protein Red Lentil Bread recipe is a really cool one. It’s a dense, but fluffy bread that’s packed with protein and has a lovely, nutty flavor. It is not like an airy sourdough or a light sandwich bread, but it’s still surprisingly soft and fluffy inside.

It’s a very flavorful bread fresh out of the oven and the next days, but I love it most when I toast the slices (once they get a little stale). The edges get nice and crispy while the inside stays soft, making it perfect for pretty much any topping.

This bread recipe is also very customizable. You can add extra spices and flavors to your batter, and use fun toppings like nuts, seeds, sliced olives or fried onions. You can bake it into a large loaf, or make smaller portions in muffin tins or as individual rolls.

High-Protein Red Lentil Bread is….

• vegan and completely plant-based
• naturally gluten-free
• high in protein
• easy to make
• made with simple ingredients
• dense but soft and fluffy
• nutty and flavorful
• great for breakfast, lunch, or snacks
• delicious toasted
• easy to customize
• perfect for meal prep

How to make Red Lentil Bread

Start by soaking your red lentils overnight. Drain and rinse them well, then add them to a blender together with psyllium husk, olive oil, garlic powder, baking powder, salt, and water. Blend until completely smooth.

Line a loaf pan with parchment paper and pour in red lentil batter. Sprinkle the top with mixed seeds or nuts, then let the batter rest for 15-30 minutes. This makes the psyllium husk absorb the liquid, plus helps the bread in general to firm up before baking.

Bake your bread in a preheated oven for about an hour, or until a toothpick inserted into the center comes out clean. Let it cool completely before slicing.

Red Lentil Bread freezes well. Once it’s completely cooled down, you can slice it and freeze the slices in an airtight container. Then just take out and toast individual slices whenever you need them.

How to serve High-Protein Red Lentil Bread

This bread is great with pretty much anything you’d normally put on toast. Try it with hummus, avocado, vegan cream cheese, pâté, dips, or whatever is your favorite sandwich filling. You can also serve it alongside soups, salads, or stews instead of regular bread.

I especially like it toasted with a little vegan butter and some savory toppings.

Some make sure to not throw it away, once the bread starts getting a little stale. Just toast it! It gets crispy on the outside while staying soft in the middle. Yum!

Customize it the way you like it!

• You can add all sorts of extra flavors to your bread: onion powder, chili powder, fresh or dried herbs, turmeric, smoked paprika or nutmeg are all delicious here

• Play around with your toppings as well! A mix of nuts and seeds are always a good choice, or try sliced olives, diced sun-dried tomatoes, everything bagel seasoning, fried onions, or pesto

• You can bake the bread in one large loaf form, or make smaller, individual bread rolls in muffin tins

More vegan lentil recipes to try:

• Easy Vegan Lentil Nuggets
• Beluga Lentil and Pumpkin Salad w/ Sweet Mustard Dressing
• Roasted Carrot Soup with Lentils and Coconut
• Simple Red Lentil Spread
• Vegan Balsamic Lentil Stew
• Red Lentil Falafel with Cashew Tzatziki
• Loaded Fries with Pumpkin, Lentils & Tahini Sauce
• Simple Vegan Lentil Stew

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