The Softest Red Lentil Bread (No Flour, 17g Protein)

This Red Lentil Bread is made with soaked red lentils and ground pumpkin seeds instead of flour. With 16.5 g of protein per 100 g, it contains roughly twice as much protein as regular white bread. It's naturally gluten-free, flourless, rich in fiber, and incredibly easy to make.

Made with just a handful of wholesome ingredients, this no-knead bread is also dairy-free, grain-free, oil-free, egg-free, and yeast-free. Simply blend, bake, and enjoy! Perfect for sandwiches, toast, soups, or your favorite spreads.

Full recipe in the video! Turn on subtitles in your language!

Printable recipe with instructions, substitutions, nutrition facts, and lots of helpful tips:

https://elavegan.com/red-lentil-bread/

You will need:

1 cup (200 g) dried red lentils (not canned)

½ cup (120 ml) water

1 ½ Tbsp (20 g) apple cider vinegar or lemon juice

¾ heaped cup (100 g) raw pumpkin seeds

3 Tbsp (30 g) psyllium husk powder (not whole husks)

¾ tsp salt

1 ½ tsp baking powder

½ tsp baking soda

Optional: Seasonings of choice (Italian seasoning, garlic powder, etc.)

Watch the entire video for the full instructions and helpful tips.

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Chapters:

0:00 Intro

0:17 Ingredients & Substitutes

1:09 Rinse & Soak the Lentils

1:38 B