Lentil Protein Bread with Walnuts and Seeds

I wanted a homemade bread with great texture, slices that hold together, and plenty of nutritional staying power. Soaked red lentils, walnuts, sunflower seeds, and coconut flour come together in a loaf packed with healthy fats, fiber, and rich flavor—with no wheat flour or gluten.

A scoop of soy protein powder gives every slice a protein boost without taking over the flavor. Between the spices, silan (date syrup), and nuts, you won’t even notice it. Prefer to skip the protein powder? No problem: just reduce the water by about 1/4 to 1/2 cup to keep the dough at the right consistency. With a crunchy everything bagel seasoning topping and a hint of sweetness, this bread is right at home in a post-workout meal, toasted until crisp, or topped with whatever spread you love.

Shop unflavored Impact Soy Protein Powder, 500 g (17.6 oz) ←
Use discount code: Haggai

Ingredients

• 1 cup red lentils, measured after soaking overnight and draining
• 1 scoop unflavored Impact Soy Protein Powder (discount code: Haggai; optional—see the note above)
• 1/2 cup coconut flour
• 1 tablespoon whole flaxseeds
• 1 tablespoon psyllium
• 1/2 cup sunflower seeds
• 1/2 cup chopped walnuts
• 1/4 cup pure silan
• 1 tablespoon baking powder
• 1 tablespoon paprika
• 1 tablespoon granulated garlic
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 to 2.5 cups water

For the Topping

• A little olive oil, for drizzling
• Everything bagel seasoning

Instructions

1. Blend the base: Place the soaked, drained lentils in a food processor or blender with 2 cups of water, the olive oil, and the silan. Blend until smooth.
2. Mix in the remaining ingredients: Transfer the batter to a large bowl. Add the soy protein powder, coconut flour, psyllium, whole flaxseeds, baking powder, paprika, granulated garlic, salt, sunflower seeds, and walnuts. Mix thoroughly until everything is evenly incorporated.
3. Let the mixture hydrate: Let stand for 1 hour so the psyllium and coconut flour can absorb the liquid. If the dough feels too dry or stiff after an hour, gradually mix in about another 1/2 cup of water until it’s easy to work with.
4. Fill the pan and add the topping: Preheat the oven to 180°C (350°F). Line a loaf pan with parchment paper and pour in the mixture. Smooth the top, drizzle with a little olive oil, and sprinkle generously with everything bagel seasoning.
5. Bake and cool: Bake for 40–50 minutes, until the loaf is firm, browned, and dry on the surface. Let it cool completely before slicing so the slices hold together nicely.

Estimated Nutrition

Per Loaf

• Calories: about 2,040 kcal
• Protein: about 90 g (3.2 oz)
• Carbohydrates: about 190 g (6.7 oz)
• Fat: about 113 g (4.0 oz)
• Fiber: about 57 g (2.0 oz)

Per Slice (12 Equal Slices per Loaf)

• Calories: ~170 kcal
• Protein: ~7.5 g
• Total carbohydrates: ~15.8 g (including about 11 g net carbs)
• Fat: ~9.4 g
• Fiber: ~4.75 g

Looking for a colorful version with no flour at all? Try my beet and red lentil bread—dense, moist, and made for the toaster.