Easy Lentil Bread With Yeast

Let me show you how I made this simple lentil bread with yeast that turns out soft, hearty, and so satisfying… It is gluten-free, high-protein, made with no flour, and honestly, I love how simple this bread recipe is.

This is the kind of healthy bread recipe that feels extra exciting because the ingredient list is so short, but the result still feels like real homemade bread. Let’s be honest, how can you not love that?

Be sure to check out the video below to see exactly how I make this lentil bread with yeast from start to finish… and if you enjoy this healthy bread recipe, give the video a like and subscribe to my YouTube channel for more gluten free bread and high-protein bread recipes.

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Why you’ll love this lentil bread with yeast

This lentil bread recipe is simple, filling, and made with ingredients you can actually recognize. No flour, no complicated steps, no long list of extras, just a handful of basics and a little time for the bread to rise.

I also love how flexible it is. You can bake it in one regular 9×5-inch loaf pan, or do what I did and divide it between two smaller loaf pans if that is what you have.

Texture + flavor of this lentil bread

This lentil bread with yeast is soft inside with a nice, hearty bite. The flavor is mild and savory, with a light, earthy taste from the red lentils, but it is not too strong at all.

The top turns golden as it bakes, and if you add sesame seeds, you get a little extra texture and flavor too. It feels like a good homemade loaf, not heavy or dry, which I love in a healthy bread recipe.

Red lentil bread ingredients

• 2 1/2 cups dry red lentils (500 g), soaked overnight
• 3 tablespoons olive oil or avocado oil (40 ml)
• 1/2 teaspoon salt
• just under 1/2 cup lukewarm water (100 ml), for the yeast
• 2 1/4 teaspoons active dry yeast (7 g)
• 1 teaspoon sugar
• sesame seeds, for sprinkling on top

Top Tip: Soak the dry red lentils in a large bowl with plenty of water overnight, then drain them really well before blending so the batter does not end up too wet.

Equipment

• blender or food processor
• mixing bowl
• spoon
• spatula
• parchment paper
• one 9×5-inch loaf pan, or two smaller loaf pans
• kitchen towel

Let me show you how I make this lentil bread with yeast

Step 1: Add 2 1/2 cups of soaked and drained red lentils to a mixing bowl. Then add 1/2 teaspoon of salt and 3 tablespoons of olive oil. Make sure the lentils are drained really well so the mixture does not get too wet.

Top Tip: If your lentils still look watery after draining, let them sit in a strainer for a few extra minutes before blending. That small step really helps the batter stay thick.

Step 2: Use a blender or food processor to blend the lentils until the mixture is smooth, thick, and creamy. A few tiny bits are fine, but you do not want it chunky.

Step 3: Add 2 1/4 teaspoons of active dry yeast to just under 1/2 cup of lukewarm water. Then add 1 teaspoon of sugar and stir it with a spoon until the yeast starts to dissolve. Let it sit for about 10 minutes, until the top gets foamy.

Note: If the yeast does not get foamy, the water may have been too hot or too cool, and the bread may not rise as well.

Step 4: Pour the yeast mixture into the blended lentils and mix until nicely combined.

Step 5: Line your loaf pan with parchment paper, then scoop the batter into it. You can use one regular 9×5 inch loaf pan, but I did not have the proper size loaf pan, so I used two smaller loaf pans and divided the batter between them.

Step 6: Because the batter is quite thick, spread it with a spatula so it is evenly distributed in the pan. Smooth the top as best you can so the loaf bakes more evenly.

Step 7: Cover the loaf pan, or loaf pans, with a kitchen towel and leave in a warm spot for about 1 hour. They are ready when the batter looks puffier and has risen a little.

Top Tip: A slightly warm oven that is turned off can be a great place to let the bread rise, especially if your kitchen runs cool.

Step 8: I like to sprinkle some sesame seeds on top before baking for a little crunch and extra flavor. They also give the bread a nice finished look once baked.

Step 9: Bake at 356°F (180°C) for 30 to 35 minutes, until your kitchen smells absolutely amazing and the top is golden brown. If you are using two smaller loaf pans as I did, start checking a little earlier because smaller pans can bake faster.

Step 10: Once the bread is ready, remove the pan from the oven and let it cool for a bit before taking it out of the loaf pan. This makes it easier to remove the parchment paper cleanly.

Related Recipe: If you want another easy, healthy bread recipe, be sure to check out this easy lentil bread rolls video here also.

Storage

Once the bread is fully cool, store it in an airtight container in the fridge for up to 4 days. You can also slice it and freeze it for longer storage.

Common mistakes to avoid

• not draining the lentils well enough
• using water that is too hot for the yeast
• expecting the batter to be thin
• not giving the bread enough time to rise
• overbaking, especially if using smaller loaf pans

More healthy bread recipes

If you love healthy recipes like this lentil bread, be sure to check out more healthy bread recipes below too…

• The Ultimate Low-Carb Flaxseed Bread Recipe – A hearty, nutritious bread made primarily with flaxseeds, giving it a naturally low-carb and gluten-free profile. It’s dense, satisfying, and perfect for sandwiches or toast.
• My Grandmother’s Malt Loaf Recipe – A traditional, slightly sweet loaf made with malt extract and dried fruit. This old-fashioned recipe creates a rich, moist bread that’s perfect with butter and a cup of tea.
• Sweet Potato Bread Recipe – Soft, naturally sweet bread made with mashed sweet potatoes for extra moisture and flavor. It’s a wholesome option that works beautifully for breakfast, snacks, or toast.

And if you make this bread, leave a comment below or ask your questions in the YouTube video comments. I’ll do my best to reply to all of them.