This grain-free & vegan fresh herb lentil bread will easily become your go-to bread of the summer! Made from regular lentils, coconut flour, and a heap of fresh herbs, it is oil-free, gluten-free, yeast-free, added sugar free, and ideal for snacking and sandwiches.
Hello, everyone! I have another grain-free bread on offer, and it is reliable for all kinds of straightforward, breezy summer eating. It is loaded with fresh herbs, as well as a bit of kick from greens onions and garlic.
Curiosity sparked the idea for this bread: I wanted to know if regular, tan-green lentils would work in place of red lentils in myred lentil sandwich bread recipe.
The answer is a resounding yes! Further, when I made the sandwich bread with the regular lentils, it had a faint green tint. Why not make it especially-green? I blended in cilantro, basil, parsley and a bit of mint, plus a green onion and some garlic.
YUM! It is so satisfying!
Nourishing Highlights of Fresh Herb Lentil Bread
Like the red lentil sandwich bread, this lovely loaf boasts all of the following qualities:
- Grain-free
- Vegan
- Gluten-free
- Sugar-free
- Nut-free
- Yeast-free
- Hearty
- Filling
- Tender
- Versatile
How to Make Fresh Herb Lentil Bread
This lentil bread is also a breeze to prepare.
First, soak the lentils for several hours until most of the liquid is absorbed.
Next, blend the lentils, along with the remaining ingredients, in a high-speed blender until smooth. Spread the batter in a 9-inch square pan, and into the oven it goes!
You may have a flash of disappointment when the bread emerges from the oven, as it is no longer bright green.
But the disappointment turns to delight as soon as you slice into the bread, because the interior is still especially green!
Lots of Fresh Herbs, Which Can Be Varied
The bread has a LOT of fresh herbs–1 and 1/2 packed cups–all of which you can vary.
I used roughly 1/2 cup each of parsley, cilantro, and basil, adding in a few mint leaves from the garden for good measure. You can stick with all of one herb, except, perhaps mint; I suspect that would taste odd, don’t you?
Happy baking, everyone!
More Lentils Recipes to Try & Love:
- Coconut Flour Lentil Cookies {grain-free, vegan}
- Grain-Free Lentil Loaf {vegan, high-protein}
- 3-Ingredient Tomato Lentil Soup {vegan, high-protein, oil-free}
- Grain-Free Red Lentil Granola {vegan}
- 3-Ingredient Carrot & Red Lentil Soup {vegan, oil-free}
Fresh Herb Lentil Bread {Grain-Free, Vegan}
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 16 pieces
Ingredients
- Water for soaking
- 1 cup uncooked common lentils tan-green, rinsed and drained
- 1 and 1/2 cups water for blending
- 1 and 1/2 cups packed fresh herbs (combination of cilantro, parsley, mint and/or basil)
- 1/4 cup coconut flour
- 1 tablespoon baking powder
- 1/4 teaspoon fine sea salt
Method
- Place the rinsed lentils in a medium bowl or other container; loosely cover. Cover with enough water to cover by 1 inch (2.5 cm). Let stand, at cool room temperature, for at least 3 hours or up to 24 hours (much of the water will be absorbed).
- Preheat oven to 350F (180C). Line a 9-inch (22.5 cm) baking pan with parchment paper ; spray or grease exposed sides.
- Drain the lentil, discarding soaking water.
- Place the drained soaked lentils 1 and 1/2 cups water and herbs in a high-speed blender . Blend on HIGH speed until completely smooth (no tiny bumps) stopping once or twice to scrape down the sides of container.
- Add the remaining ingredients to the blender; blend until combined, stopping to scrape down once or twice. Spoon and spread into prepared pan, smoothing the top.
- Bake in the preheated oven for 25 to 30 minutes or until bread is risen, appears dry on the surface, and a toothpick inserted near center of bread comes out clean.
- Cool bread in pan on a wire rack for 10 minutes. Use parchment to remove bread from pan and cool completely, or serve warm. Cut into 16 squares.
Notes
Tip: An equal amount of red lentils (whole or split) can be used in place of the tan-green lentils.
Fresh Herb Lentil Bread {Grain-Free, Vegan}
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 16 pieces
Ingredients
- Water for soaking
- 1 cup uncooked common lentils tan-green, rinsed and drained
- 1 and 1/2 cups water for blending
- 1 and 1/2 cups packed fresh herbs (combination of cilantro, parsley, mint and/or basil)
- 1/4 cup coconut flour
- 1 tablespoon baking powder
- 1/4 teaspoon fine sea salt
Method
- Place the rinsed lentils in a medium bowl or other container; loosely cover. Cover with enough water to cover by 1 inch (2.5 cm). Let stand, at cool room temperature, for at least 3 hours or up to 24 hours (much of the water will be absorbed).
- Preheat oven to 350F (180C). Line a 9-inch (22.5 cm) baking pan with parchment paper ; spray or grease exposed sides.
- Drain the lentil, discarding soaking water.
- Place the drained soaked lentils 1 and 1/2 cups water and herbs in a high-speed blender . Blend on HIGH speed until completely smooth (no tiny bumps) stopping once or twice to scrape down the sides of container.
- Add the remaining ingredients to the blender; blend until combined, stopping to scrape down once or twice. Spoon and spread into prepared pan, smoothing the top.
- Bake in the preheated oven for 25 to 30 minutes or until bread is risen, appears dry on the surface, and a toothpick inserted near center of bread comes out clean.
- Cool bread in pan on a wire rack for 10 minutes. Use parchment to remove bread from pan and cool completely, or serve warm. Cut into 16 squares.
Notes
Tip: An equal amount of red lentils (whole or split) can be used in place of the tan-green lentils.
