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5-Ingredient Lentil Sandwich Bread {grain-free, vegan}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 1 loaf (14 slices) 1x


Amazing 5-ingredient lentil sandwich bread that is grain-free, sugar-free, and vegan! Made with whole lentils, it looks and tastes like whole wheat bread.




  1. Rinse the lentils to remove any debris and then place in a large bowl. Fill the bowl with enough water to cover the lentils by at least 1 inch (2.5 cm). Soak for at least 2 hours or up to 24 hours. Drain the lentils and transfer to a blender.
  2. Preheat oven to 400F (200C). Line a 9×5-inch (22.5 x 12.5 cm) loaf pan with parchment paper (leaving an overhang). Grease or spray exposed interior sides of pan.
  3. Add the 1/2 cup water, oil and salt to the blender with the lentils. Process, stopping several times to scrape sides and bottom of blender, until completley smooth.
  4. Scoop the lentil mixture into a large bowl. Stir in the tapioca starch, psyllium husk and baking powder until completely blended. Spoon batter into prepared pan, smoothing the top. Give the loaf pan a bang on countertop to release any large bubbles. Re-smooth the top, if needed.
  5. Bake in the preheated oven for 48 to 53 minutes until golden brown and bread sounds hollow when tapped.
  6. Remove bread from pan and cool completely on a wire rack. Slice and eat as desired!


Storage: Store the cool bread, tightly wrapped, in an airtight container at room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Other Lentils: You can use other varieties of lentils in place of the common brown/tan variety (e.g., split red lentils, green lentils, black lentils). For best results, measure 300 grams of lentils rather than going by cups.

Oil-free Option: The oil gives the bread tenderness, but if you do not eat oil, replace with an equal amount of water. You may want to consider replacing the 1/2 cup plus 1 tablespoon water with an equal amount of nondairy milk (one that has some fat in it) to make up for the missing oil. If you choose to use full-fat, canned coconut milk, I recommend replacing no more than 2 tablespoons of water.

Psyllium Substitutes: Psyllium husk works best in this recipe, giving much needed structure in the absence of grains, gluten and eggs. If you do not have it, use 4 teaspoons of flaxseed meal or ground chia seeds. The finished bread may dip–just a little bit–in the center with these substitutes.

Tapioca Starch Substitutes: An equal amount of potato starch can be used in place of the tapioca starch. I have not made this with arrowroot, but an equal amount of arrowroot powder should work, too.

  • Category: Bread
  • Method: Baking


  • Serving Size: 1 slice (1/14 of loaf)
  • Calories: 103
  • Sugar: 1.3 g
  • Sodium: 186 mg
  • Fat: 1 g
  • Saturated Fat: 0.1 g
  • Carbohydrates: 17.4 g
  • Fiber: 5.6 g
  • Protein: 5.8 g
  • Cholesterol: 0 mg
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