High Protein Lentil Bread | No Flour, No Yeast, No Eggs
A soft, hearty high protein lentil bread made with just red lentils, baking powder, oil, and salt — no flour, no yeast, no eggs. Naturally gluten free with over 10g of protein per slice, no protein powder needed.
High protein lentil bread — soft, golden, and made with just 4 ingredients
Why You'll Love This Recipe
If you've been searching for a bread recipe that's genuinely high in protein without relying on protein powder, this is the one to bookmark.
Most high protein breads call for specialty flours, protein powder, or eggs to bind everything together. This recipe uses just red lentils — something budget friendly and available in any grocery store. No specialty store trip needed.
- ✅ Completely egg free — the lentil batter binds entirely on its own, no flax egg even needed
- ✅ No flour at all — red lentils are the only base ingredient
- ✅ No yeast — no proofing time, baking powder does all the lifting
- ✅ Naturally gluten free — lentils contain zero gluten
- ✅ Over 10g protein per slice — no protein powder needed, ever
- ✅ Budget friendly — red lentils cost a fraction of specialty flours
I've been baking eggless recipes for years and this lentil bread is one of the simplest, most affordable high protein recipes on the entire channel. It's proof that getting more protein into your day doesn't need a supplement aisle.
Ingredients You'll Need
(Full measurements in the recipe card below)
The Base
- • Red lentils, dry — the only base ingredient. Red lentils give a smooth blend and a beautiful golden-orange interior once baked.
The Leavening
- • Baking powder — replaces yeast entirely. No proofing, no waiting for dough to rise.
Wet Ingredients
- • Neutral oil — any neutral oil works. Adds moisture and helps the crumb stay soft.
Seasoning
- • Salt — just a teaspoon, but it brings out the natural nuttiness of the lentils.
Ingredient Swaps and Substitutions
| Ingredient | Swap |
|---|---|
| Red lentils | Green or brown lentils — works but gives a denser, darker loaf |
| Neutral oil | Melted coconut oil or light olive oil |
| Baking powder | Must use baking powder — baking soda alone will not work the same way here |
How to Make It — Step by Step
Soak the Lentils
The night before, add the red lentils to a large bowl and cover completely with water. Leave to soak overnight, for a minimum of 8 hours. This softens them enough to blend into a smooth batter.
Rinse and Blend
Drain and rinse the soaked lentils well under fresh water. Add to a blender with a small splash of fresh water and blend until completely smooth, with no visible lentil bits remaining.
Mix the Batter
Pour the blended lentil batter into a bowl. Add the baking powder, oil, and salt. Mix thoroughly until well combined and slightly frothy on top.
Bake
Pour the batter into a greased or parchment-lined loaf tin. Bake at 180°C / 350°F for 40–45 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Cool Before Slicing
Cool in the tin for 10 minutes, then transfer to a wire rack and cool completely, at least 1 hour, before slicing into exactly 10 slices. Slicing too early makes it soft and crumbly inside.
Tips for the Best Result
Under-soaked lentils blend grainy instead of smooth. Soaking overnight is the most convenient way to hit the full soak time.
No visible lentil bits should remain in the batter. A high powered blender gives the best crumb texture.
This keeps the protein content at over 10g per slice. Cutting into 12 slices brings each slice closer to 8.7g.
Warm lentil bread is soft and can crumble when sliced. Give it the full hour on a wire rack.
How to Store
Frequently Asked Questions
Red lentils are recommended because they blend into the smoothest batter and give the bread its signature golden-orange interior. Green or brown lentils will work but produce a denser, darker loaf with a slightly earthier flavor.
Yes. Red lentils contain approximately 26g of protein per 100g dry weight. With 400g of lentils in this recipe cut into 10 slices, each slice delivers over 10g of protein — without any added protein powder.
Yes, soaking is essential. It softens the lentils enough to blend into a smooth batter and makes them easier to digest. A minimum of 8 hours is recommended; soaking overnight is the most convenient option.
This bread has a high fiber content from the lentils, which can help support steady blood sugar levels. As always, individuals managing diabetes should consult their doctor regarding specific dietary needs.
Store in an airtight container in the fridge for up to 5 days. This bread does not contain preservatives, so refrigeration is recommended over room temperature storage.
Yes. Slice the bread first, then freeze individual slices in an airtight container or freezer bag for up to 1 month. Thaw at room temperature or toast directly from frozen.
Nutrition Per Slice
| Nutrient | Per Slice (1 of 10) |
|---|---|
| Calories | ~210 kcal |
| Protein | ~10.4g |
| Carbohydrates | ~28g |
| Fat | ~6g |
| Fiber | ~8g |
Calculated using 400g dry red lentils cut into 10 slices. Values are estimates.
Ingredients
- → 400g red lentils, dry (~2 cups)
- → 2 tbsp baking powder
- → 60ml oil (¼ cup)
- → 1 tsp salt (5g)
Instructions
- Soak red lentils in water overnight, minimum 8 hours.
- Drain, rinse, and blend with a splash of water until smooth.
- Mix in baking powder, oil, and salt until well combined.
- Pour into greased loaf tin. Bake at 180°C / 350°F for 40-45 minutes.
- Cool completely before slicing into 10 pieces.
▶ Watch Me Make It
See every step in action — including how to soak and blend the lentils and get that perfectly soft, golden crumb.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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