Name: Simple Blender Red Lentil Bread
Ingredients: 1½ cups dry red lentils — Forms the base of the batter and gives the bread its hearty texture and protein.; 3 large eggs — Binds the batter together and adds structure and protein.; ½ cup plain Greek yogurt — Adds moisture and a subtle tang.; 2 tbsp extra-virgin olive oil — Adds richness and helps keep the crumb tender.; 1 tsp baking powder — Helps the loaf rise and stay light.; ½ tsp baking soda — Works alongside the baking powder for lift.; 1 tbsp fresh lemon juice — Reacts with the baking soda and adds subtle brightness.; ½ tsp garlic powder — Adds savory depth throughout the loaf.; ½ tsp onion powder — Adds mild, savory flavor.; ½ tsp Italian seasoning — Reinforces the savory herb flavor.; ¼ tsp black pepper — Adds a subtle, warm bite.; ½ tsp kosher salt — Enhances all the other flavors.; 2–4 tbsp water, as needed — Loosens the batter to the right consistency if needed.; 1 tbsp sesame seeds — Adds a classic bread topping with a bit of crunch.; 1 tbsp sunflower seeds, optional — Adds extra texture and nutty flavor.; 1 tbsp pumpkin seeds, optional — Adds extra crunch and visual appeal.; 1 tbsp chopped fresh parsley — Adds a fresh, herbal finish.; ¼ tsp Italian seasoning — Reinforces the savory flavor on top.

Ingredients

Scale

Here’s a breakdown of what goes into this hearty blender bread and why each ingredient earns its place.

1½ cups dry red lentils — Forms the base of the batter and gives the bread its hearty texture and protein.
3 large eggs — Binds the batter together and adds structure and protein.
½ cup plain Greek yogurt — Adds moisture and a subtle tang.
2 tbsp extra-virgin olive oil — Adds richness and helps keep the crumb tender.
1 tsp baking powder — Helps the loaf rise and stay light.
½ tsp baking soda — Works alongside the baking powder for lift.
1 tbsp fresh lemon juice — Reacts with the baking soda and adds subtle brightness.
½ tsp garlic powder — Adds savory depth throughout the loaf.
½ tsp onion powder — Adds mild, savory flavor.
½ tsp Italian seasoning — Reinforces the savory herb flavor.
¼ tsp black pepper — Adds a subtle, warm bite.
½ tsp kosher salt — Enhances all the other flavors.
2–4 tbsp water, as needed — Loosens the batter to the right consistency if needed.

For the Topping

1 tbsp sesame seeds — Adds a classic bread topping with a bit of crunch.
1 tbsp sunflower seeds, optional — Adds extra texture and nutty flavor.
1 tbsp pumpkin seeds, optional — Adds extra crunch and visual appeal.
1 tbsp chopped fresh parsley — Adds a fresh, herbal finish.
¼ tsp Italian seasoning — Reinforces the savory flavor on top.

Instructions

This recipe comes together in a series of simple steps. Here’s exactly how to make it.

Step 1: Soak the Lentils Place the dry red lentils in a large bowl and cover them with plenty of water. Let them soak for 4–6 hours, or overnight. Drain and rinse thoroughly.

Step 2: Prepare the Oven Preheat the oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper, leaving some overhang for easy removal.

Step 3: Blend the Lentils Add the soaked and drained red lentils, eggs, Greek yogurt, olive oil, and lemon juice to a high-speed blender. Blend until very smooth, scraping down the sides as needed.

Step 4: Add the Seasonings Add the baking powder, baking soda, garlic powder, onion powder, Italian seasoning, black pepper, and salt.

Step 5: Adjust the Batter Blend briefly until everything is combined. If the batter is extremely thick and difficult to blend, add water 1 tablespoon at a time until you have a thick but pourable batter.

Step 6: Transfer to the Pan Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 7: Add the Toppings Sprinkle the top with sesame seeds, optional sunflower and pumpkin seeds, fresh parsley, and Italian seasoning.

Step 8: Bake Bake for 40–50 minutes, or until the top is golden and firm and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 9: Cool Let the loaf cool in the pan for 10–15 minutes. Lift it out using the parchment and transfer it to a wire rack.

Step 10: Slice Allow the bread to cool completely before slicing with a serrated knife. This helps the center finish setting and gives you cleaner slices.