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Homemade 3-ingredient red lentil sandwich bread sliced into pieces, showing the tender, dense crumb of a flourless lentil loaf.

3-Ingredient Red Lentil Sandwich Bread

Easy flourless red lentil bread made with just three ingredients. No yeast, wheat flour, or kneading required.
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Ingredients Method Notes

Ingredients
  

  • 1½ cups approximately 300 g dry split red lentils
  • ¾ cup 180 ml fresh water, plus more for soaking
  • 2 teaspoons baking powder
  • Optional: ½ teaspoon salt

Method
 

  1. Place red lentils in a bowl and cover generously with cool water.
  2. Soak for 3–4 hours, until softened.
  3. Drain thoroughly and rinse. Discard soaking water.
  4. Preheat oven to 350°F (175°C).
  5. Line an 8 × 4-inch loaf pan with parchment paper.
  6. Blend soaked lentils with ¾ cup fresh water until smooth.
  7. Add baking powder and pulse briefly to combine.
  8. Pour batter into the prepared loaf pan and smooth the surface.
  9. Bake for 40–50 minutes, until firm and cooked through.
  10. Cool in the pan for 15 minutes.
  11. Transfer to a wire rack and cool completely.
  12. Slice into approximately 10 pieces and serve.

Notes

Use split red lentils for the smoothest batter. Drain thoroughly after soaking. Allow the bread to cool completely before slicing to help prevent a gummy texture. Baking time may vary depending on the oven and batter moisture.
Storage: Refrigerate for up to 3–4 days or freeze sliced bread for up to 2 months.