A colorful loaf made with red lentils and beets—no flour, no yeast, and no kneading. The beets give it a reddish-purple color and a moist texture. All you need is a food processor, a baking sheet, and an oven or air fryer.
\nA heads-up on texture: This is a very dense, hearty, moist bread—not a soft, airy loaf like traditional bread. That density is part of its character, and a quick trip through the toaster makes a big difference (see the serving tip below).
Before you start: Soak the lentils overnight in plenty of water, then rinse and drain thoroughly. The 10-minute prep time doesn't include soaking. This recipe calls for 2 cups of dry lentils, measured before soaking.
Ingredients for 1 Loaf (About 12 Slices)
- 2 cups dry red lentils, about 400 g (14 oz), measured before soaking; soak overnight, rinse, and drain
- 2 medium cooked beets, about 200 g (7 oz) total; vacuum-packed cooked beets work well
- 3 tablespoons water
- 1 heaping teaspoon psyllium husk powder
- 1 packet baking powder, about 10 g (0.35 oz); check for a gluten-free label if needed
- 1 teaspoon silan (date syrup)
- A little salt
- A little olive oil for drizzling on top (the nutrition estimate allows for 1 teaspoon per loaf)
Optional Add-Ins
- For a sweeter loaf: 3 handfuls of dried cranberries.
- For a savory loaf: a handful of dried herbs, such as thyme or basil.
If you're using an add-in, mix it in during step 2. The nutrition estimates below are for the basic recipe and don't include these extras.
Instructions
- Process the base: Place the soaked, drained lentils, cooked beets, and 3 tablespoons of water in a food processor—not a blender. Process until the mixture is evenly combined and as smooth as possible.
- Add the remaining ingredients: Add the psyllium, baking powder, silan, and salt. Mix thoroughly until fully incorporated.
- Shape the loaf: With damp hands, shape the mixture into a loaf and place it on a parchment-lined baking sheet or in a suitable air fryer basket.
- Score and drizzle: Use a sharp knife to make diagonal slashes across the top of the loaf, then drizzle with a little olive oil.
- Bake: Bake in a preheated oven or an air fryer on its bake setting at 180°C (350°F) for 30–40 minutes, until the loaf is firm and baked through. Baking time may vary depending on the thickness of the loaf and your appliance.
- Cool and slice: Remove the bread and let it cool completely before slicing. Cooling helps the loaf firm up.
My best serving and storage tip: This bread is naturally very dense. Let it cool completely, cut it into fairly thin slices, and freeze in an airtight container with the slices separated so they don't stick together. For the best results, pop a frozen slice straight into the toaster or toaster oven for a quick toast. It develops a crisp crust, loses some of that moisture, and tastes so much better.
Estimated Nutrition
These estimates are based on 2 cups of dry lentils, about 400 g (14 oz), 2 cooked beets, about 200 g (7 oz), 1 teaspoon silan, 1 teaspoon olive oil, 1 heaping teaspoon psyllium, and 1 packet baking powder. Soaking doesn't change the lentils' calorie total. Values will vary with the weight of the beets, the size of your measuring cup, and the amount of oil you actually use.
| Nutrient | Whole Loaf | Per Slice (1 of 12) |
|---|---|---|
| Calories | About 1,560 kcal | About 130 kcal |
| Protein | About 96 g (3.4 oz) | About 8 g |
| Carbohydrates | About 268 g (9.5 oz) | About 22.3 g |
| Fat | About 9 g | About 0.7 g |
| Fiber | About 48 g | About 4 g |
Frequently Asked Questions
Is lentil bread suitable for people with celiac disease?
Yes. This recipe contains no flour or gluten, but make sure the baking powder is labeled gluten-free and avoid cross-contact with gluten in your kitchen.
Can I make this bread without beets?
You can, but the beets provide moisture, color, and a subtle sweetness. Without them, the mixture will be drier, so add an extra 2–3 tablespoons of water in their place.
How long does the bread keep?
It keeps in an airtight container in the refrigerator for up to 4 days. For longer storage, slice and freeze it for up to a month. Frozen slices can go straight into the toaster.
Why can't I use a blender?
The mixture is very thick, so it gets stuck in a blender and doesn't blend evenly. A food processor fitted with an S-blade handles it easily.
How much protein is in each slice?
Each slice (when the loaf is cut into 12) provides about 8 g of protein, 130 calories, and 4 g of fiber—a bigger protein and fiber boost than you'd typically get from regular bread.
Watch the Recipe Video
Watch the recipe video on Instagram
