High-Protein Vegan Lentil Skillet Bread (Grain-Free, Oil-Free)

High-protein vegan lentil skillet bread is a hearty, rustic, high-protein bread that is perfect on its own or with meals. Made in minutes with 4 ingredients, it is also oil-free & flourless.

Have you wondered what you can do with lentils besides make soup?

The answer is a quick and easy, high protein, high fiber bread. Yes, really! It is easy to whip up in no time, and perfect for anytime eating.

Say hello to my High-Protein Vegan Lentil Skillet Bread.

Why You’ll Love Vegan Lentil Skillet Bread

• Vegan (egg-free, dairy-free)
• Gluten-free
• Grain-free
• Oil-free
• Flourless
• High in protein (6 grams protein per piece)
• High in fiber (6 grams per protein piece)
• Frugal

Ingredients for High-Protein Lentil Skillet Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• Uncooked lentils (any variety; I used common light brown lentils)
• flaxseed meal
• lemon juice or vinegar
• 1/2 teaspoon baking soda

You will also need some water (regular tap water is fine) to make the batter. I recommend adding salt (I have given a suggested amount in the recipe), but it is always optional or adjustable.

If you would like to add some Mediterranean flavor, I also have suggestions for adding garlic and rosemary.

How to Make the Lentil Skillet Bread

Note that the complete directions are also in the recipe card below.

Step 1: Soak the Lentils

Place the lentils in a medium bowl. Cover with boiling water. Let soak for at least 20 minutes. Drain the lentils and discard the soaking water.

Alternatively, soak the lentils overnight in cold or room temperature water.

Step Two: Preheat the Oven and Prepare Skillet

Preheat the oven to 375F (190C). Line the bottom of a  9-inch (22.5 cm) cast iron skillet with a round of parchment paper (to prevent sticking). If you do not need the bread to be 100% oil-free, you can spray (with nonstick cooking spray) or grease/oil the sides of the skillet.

Step Three: Blend the Batter

In a blender process the drained lentils, 1/2 cup fresh water, lemon juice, flaxseed meal, optional garlic, and optional salt until entirely smooth, stopping several times to scrape down the sides of the container (the batter will be thick). Add the baking soda and blend to combine.

Step Four: Spread Batter in Skillet or Baking Pan

Spread the batter into the prepared skillet. If desired, sprinkle with chopped rosemary.

Step Five: Bake

Bake in the preheated oven for 20 to 25 minutes until browned and completely set at the center (the edges will start to pull away from the sides of the pan).

Step Six: Cool & Cut

Transfer to a wire rack to cool slightly or completely. Cut into wedges and serve.

• Is this Bread Similar to Traditional Bread? No, this is unlike fluffy loaf breads made from traditional grain flours. It is a dense, hearty bread that is closer in texture to Socca (French flatbread made from chickpea flour).

How to Store High-Protein Vegan Lentil Skillet Bread

Store the cooled vegan protein bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

Frequently Asked Questions (FAQ)

• Can I Make this Protein Lentil Skillet Bread Ahead of Time? Yes. The bread keeps well for several days.
• Are Lentils Food For Gluten-Free Baking? Yes! Lentils are naturally gluten-free and high in protein, which helps provide structure in baked goods without needing eggs or gums.
• Can I Use Any Type of Lentils for this Vegan Protein Bread? Yes, Any kind of dried lentils can be used to make this bread. Bread made from red lentils or yellow lentils will have a lighter flavor than bread made with brown lentils or other dark-colored lentils (e.g., black lentils or dark green lentils).
• What Can I Use in Place of the Flaxseed Meal? An equal weight of chia seeds or chia flour (ground chia seeds) can be used in place of the flaxseed meal.

Is Lentil Bread High in Protein?

Yes. Lentils are an excellent source of both protein and fiber. They have significantly more protein than wheat flour used to make traditional bread. Because this bread is made entirely from lentils and flaxseed meal, each wedge provides 6 grams of plant-based protein and 6 grams of fiber, making it a satisfying high-fiber, high-protein vegan bread option.

Related Recipes

• 3-Ingredient Chickpea Flour Vegetable Flatbread {Vegan, Grainfree}
• 4-Ingredient White Bean Flatbread {grain-free, vegan}
• 4-Ingredient Zucchini Skillet Flatbreads (V, GF)
• 3-Ingredient Lentil Soup {Vegan, High Protein}
• Almond Rosemary Granola Bars {no-bake, vegan, gluten-free}