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Fresh Herb Lentil Bread {Grain-Free, Vegan}

This grain-free & vegan fresh herb lentil bread will easily become your favorite bread of the summer! Made from regular lentils, coconut flour, and a heap of fresh herbs, it is ideal for snacking, sandwiches, & as an entrée accompaniment.

fresh herb lentil bread, cut in half, and topped with hummus and sliced tomatoes


Hello, everyone! I have another grain-free bread on offer, and it is perfect for all kinds of easy, 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 my red lentil sandwich bread recipe.

a pile of tan lentils on a piece of white parchment paper

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 super-green? I blended in cilantro, basil, parsley and a bit of mint, plus a green onion and some garlic.

YUM! It is so delicious!

close up of fresh herb lentil bread on a silver cooling rack , with a colorful napkin beneath

Healthy 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!

batter for herb lentil bread spread in a square pan with a pink spatula

You may have a flash of disappointment when the bread emerges from the oven, as it is no longer bright green.

freshly baked fresh herb lentil bread on a cooling rack, uncut

But the disappointment turns to delight as soon as you slice into the bread, because the interior is still super green!

square of herb lentil bread on a wire cooling rack

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!

3 stacked squares of fresh herb lentil bread on a white plate

More Lentils Recipes to Try & Love:

  1. Coconut Flour Lentil Cookies {grain-free, vegan}
  2. Grain-Free Lentil Loaf {vegan, high-protein}
  3. 3-Ingredient Tomato Lentil Soup {vegan, high-protein, oil-free}
  4. Grain-Free Red Lentil Granola {vegan}
  5. 3-Ingredient Carrot & Red Lentil Soup {vegan, oil-free}



Fresh Herb Lentil Bread {Grain-Free, Vegan}

Fresh Herb Lentil Bread {Grain-Free, Vegan}

Yield: 16 pieces
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This vibrant, verdant, grain-free & vegan bread will easily become your favorite bread of the summer! Made from regular lentils, coconut flour, and a heap of fresh herbs, it is ideal for snacking, sandwiches, & as an entrée accompaniment.


  • 2 cups water, divided
  • 1 cup uncooked common lentils (tan-green), rinsed and drained
  • 1/4 cup olive oil (or vegetable oil of choice)
  • 1-1/2 cups (packed) combination of cilantro, parsley, mint and/or basil
  • 1 medium green onion,end trimmed, cut into pieces
  • 1 clove garlic, peeled
  • 1/4 cup coconut flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon fine sea salt


  1. Combine 1 cup water and rinsed lentils in a medium bowl or other container; loosely cover. Let stand, at cool room temperature, for at least 3 hours or up to 24 hours (much of the water will be absorbed).
  2. Preheat oven to 350F. Line a 9-inch baking pan with parchment paper; spray or grease exposed sides.
  3. Do not drain lentils.
  4. Add the entire contents of bowl (soaked lentils and any remaining liquid), remaining 1 cup water, olive oil, herbs, green onion and garlic to 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.
  5. 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.
  6. 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.
  7. 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.


Tip: An equal amount of red lentils (whole or split) can be used in place of the tan-green lentils.

Nutrition Information
Serving Size 1 square
Amount Per Serving Calories 60Total Fat 3.7gSaturated Fat 0.6gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 116mgCarbohydrates 6.5gFiber 3.6gSugar 0.7gProtein 2.9g

Did you make this recipe?

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Sunday 4th of August 2019

I am going to make this bread, and the red lentil one, but I would prefer to not use the soaking water ( completely drain it off) ) as it contain the enzyme inhibitors. Do you know how much water I would then add?


Sunday 4th of August 2019

Hi Cheryl, I am probably not going to remake this in the next few days (to test the amount of water needed) but here is what you can do: drain the liquid from the soaked lentils into a glass measuring cup so that you can see how much you need to add back in fresh water. Cheers, Camilla


Monday 18th of June 2018

Hello again Camilla

Given that I have allergies to nuts, yeast, and especially Gluten, which of your books whould you recommend me to get?

Many thanks.

Made the chocolate ice cream - it is unbelievable GREAT, creammy, tasty...just the real deal.

Also why is it not possible to post comments after some of your recipes? - not a big deal, but, if there is a way around it I owuld like to know.


Tuesday 12th of June 2018

thank you so much for your kiindness in posting these recipes.

I just popped this one in the oven, - and I am hoping..

Unfortunately, I had a problem with the red lentil sandwich bread. It wouldnt bake. I put iit in the pre heated oven for 20 mins, - raw, left it for another 20, - top a lovely golden colour, bottom raw.

Put it in again for another 10 mins, bottom still raw.

Where did i go wrong. I followed instructions exactly. Used my Vitamix to blend the lentils on High speed. Added remaining ingredients, and blended again. I admit I used high speed again for second blend - is this too much. The mixture 'poured' into the tin, I didnt need to scrape anything. The taste of the top bit which is baked, is wonderful and I woulld love to get this right.

Many thanks for any pointers.


Tuesday 12th of June 2018

Hi Marie!

Oh my, that is very strange. Are you sure it was not a problem with your oven? This bread sets up in the oven quite quickly (it should already begin to be close to done at 10-12 minutes, just needs that extra bit of time to completely set up. I have made this bread so many times now, I cannot imagine it being raw after baking for so long. It might be worth trying again; I know that sometimes I am sure I followed all of the instructions for baking but in fact I overlooked something. But again, I am so sorry it did not work out on this run through (also: the blending should not make a difference; I use my vitamix, too. High speed is fine. By scraping, I just mean to use a spatula to get any remaining bits of batter off of the sides/bottom)


Monday 11th of June 2018

Love this recipe Camilla! Question for u - can I make this with sprouted lentils that I’ve soaked drained and sprouted myself? Thank you!


Tuesday 12th of June 2018

Hi Diana! I admit, I do not do any sprouting, but I love eating sprouted breads and such. From what I have read about sprouting lentils, that should work well for this bread!


Sunday 10th of June 2018

Thank you for so many great recipes. Every time you send one out I want to print it and make it. Are you planning on a new cookbook any time soon. I first became a fan and follower when I bought the Chickpea Flour cookbook. I had become Vegan after seeing some disturbing movie and then I found that for health reasons I had to really limit my carbs and I could not handle gluten. I was really in a funky mood -- then I found your book and I could enjoy pancakes, waffles, bread muffins-- what a joy. Thank you so much.


Tuesday 12th of June 2018

Oh Maureen, what a kind and generous message! I am so happy to know that my recipes are working for your new way of eating; I have a lot of fun concocting them :) Yes, I have been thinking abut a new book, something along the line of my last few months of creations. I will share more info here on the blog as it progresses! Thank you again, Maureen :)

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