Lentil Bread Recipe

Read Reviews
4.5 3 3
Publisher Photo
Lentils pack a little extra protein and fiber to this fragrant and flavorful brad shared by Mike Buescher from Ft. Wayne, Indiana. Writes Mike, "I grew up on a farm where bread was baked weekly...and have been making my own bread for over 20 years. I like to experiment with all types of grains and flours to make very hearty loaves. This is a favorite."
TOTAL TIME: Prep: 70 min. + rising Bake: 35 min.
MAKES:36 servings
TOTAL TIME: Prep: 70 min. + rising Bake: 35 min.
MAKES: 36 servings


  • 3/4 cup lentils, rinsed
  • 1-1/2 cups water
  • 4-1/2 teaspoons finely chopped onion
  • 1 garlic clove, minced
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1-1/2 cups warm fat-free milk (110° to 115°)
  • 1/4 cup olive oil
  • 1/4 cup sugar
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon salt
  • 1 cup whole wheat flour
  • 6 to 7 cups bread flour

Nutritional Facts

1 slice: 118 calories, 2g fat (0 saturated fat), 0 cholesterol, 205mg sodium, 22g carbohydrate (0 sugars, 2g fiber), 0 protein. Diabetic Exchanges: 1-1/2 starch.


  1. In a saucepan, combine the lentils, water, onion and garlic; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until lentils are tender. Cool slightly. Transfer mixture to a blender or food processor; cover and process until smooth. Cool to 110°-115°.
  2. In a large bowl, dissolve yeast in warm water. Add the milk, lentil mixture, oil, sugar, Parmesan, salt, whole wheat flour and 3 cups bread flour. Beat until smooth. Stir in enough remaining bread flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface. Divide into thirds; shape into loaves. Place in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 35-45 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (12 slices each).
Originally published as Lentil Bread in Light & Tasty February/March 2003, p53

Reviews for Lentil Bread

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MMSI User ID: 5986933 45845
Reviewed Dec. 22, 2012

"turned out well , must let it rise higher"

pagunning User ID: 2507267 66524
Reviewed Dec. 30, 2011

"Made this bread just before Christmas. Kept one loaf and gave other two away. Great taste, very moist. Loaves sunk a little on top, but I think I need to work more flour into the loaves next time. Will definitely make again!"

franbwitch User ID: 5711789 45835
Reviewed Mar. 29, 2011

"This is great! I used 2 cups leftover lentil soup (buzzed in the blender) and the loaves were good tasting with a nice crumb. I'm making it again today."

Loading Image