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Craving bread? Then head to the pantry and grab a bag of lentils to make my rustic, 2-ingredient lentil flax bread ! It is vegan, oil-free, high in protein (8.5 g per wedge), gluten-free, and ready in under an hour.
Sliced 2-Ingredient Lentil Flax Bread on a Wire Cooling Rack

Easy Rustic Flatbread Made with Lentils

Lentil tortillas are one of my favorite tortillas to make and eat (second only to my chickpea flour tortillas). I am not alone. 

When I posted my 1-ingredient red lentil tortilla recipe two years ago, I was hoping some of you might enjoy it, too. You did! Exceeding all of my expectations, the recipe is now in the top 5 of most visited recipes on power hungry! Go lentils!

A handful of readers asked if the same batter could be baked into a single, thicker flatbread. Making the tortillas can be a bit tricky and time consuming, so I decided it was worth a try.

I blended and baked a succession of lentil bread rounds. Each had a texture reminiscent of medieval prison fare. Yet I persevered. Eventualy I had an equally minimalist lentil bread recipe worth sharing (and most importantly, worth eating): my 2-Ingredient Lentil Flax Bread.

overhead shot of sliced 2-ingredient lentil flax bread on wire cooling rack
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Lentil Bread is Power Bread

True, this humble, skilet flatbread bears no resemblance to the gorgeous loaves appearing on Instagram these days. Yet it is charming in its simplicity, and its production is simple, swift and successful every time. That’s my kind of bread.

But the proof of this bread is in the eating. It is wholesome, tender and flavorful, and munching it makes me feel happy, satisfied, and, well, POWERFUL. I named this blog power hungry for a reason :).

Recipe Benefits

The many charms of this bread include the following:

  • Vegan
  • Oil-free
  • Grain-free
  • Gluten-free
  • High protein (8.5 grams per serving)
  • High fiber (9.7 grams per serving)

Recipe Ingredients

Making this bread requires two central ingredients: 

  1. Lentils
  2. Flaxseed Meal
overhead photo of lentils and flaxseed meal for the lentil flax bread

You will also need some regular tap water and (optional) salt. I strongly suggest adding salt, but it can be omitted and/or adjusted according to your needs and preferences.

I used the common variety of lentils (brownish-tan) from the supermarket, but you can use an equal amount of any variety of lentils–red, green, black, split–that you have on hand..

No flaxseed meal? I have options for using whole flax seeds or chia seeds in the recipe notes.

Step by Step Directions for Lentil Flax Bread

Good news: this bread requires no advance planning and zero bread-baking experience. The batter is made in a blender and baked in a cast-iron skillet with no fuss and minimal muss.

Step One: Preheat Oven & Prep Skillet

Preheat the oven to 400F (200C). Spray a 9-inch (22.5 cm) cast iron skillet with nonstick cooking spray (or lightly grease with vegetable oil).

Step Two: Fast-Soak the Lentils

Measure the lentils and then give them a rinse under cold water to remove any dust or debris. Place the lentils in a medium bowl and add 1 cup of boiling water.

Let the lentils stand for 15 minutes. That’s all it takes for the lentils to absorb a majority of the water and plump up. Do not drain the lentils.

Lentils that have been fast-soaked in boling water in preparation for making lentil flax bread

Step Three: Blend the Batter

Pace the lentils, with their soaking water, into a blender along with the flaxseed meal, an additional 1 cup of water, and the (optional) salt. 

Blend on high speed, stopping once or twice to scrape down the sides of the blender,  until the batter is completely smooth.

batter in a blender for 2-ingredient lentil flax bread

Step Four: Spread the Batter in Skillet

Spread the batter in at the prepared skillet, smoothing the top. 

Step Five: Bake the Bread

Bake the bread in a preheated oven for 25 to 30 minutes until the surface of the bread looks dry and the center of the bread feel set to the touch.

The bread should feel soft. Do not overbake or the bread will become dry and tough.

Step Six: Cool the Bread

Allow the bread to cool for 10 minutes before removing from the skillet and cutting into wedges. It is best enjoyed warm or at room temperature.

Taste and Texture of the Bread

This wholesome bread is tender and dense, with a hearty flavor akin to whole wheat bread. It is perfect plain, especially as an accompaniment to soups and salads, or topped with everything from cashew cream cheese, roasted carrot dip, peanut butter, or my frugal hummus. 


This bread loves additional flavors, especially strong herbs and spices, such as rosemary, oregano, peppercorns, cumin, chili powder, and more. Great possibilities await!

How to Store the Bread

Store the completely cooled 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.

Use as a Lentil Flax Pizza Crust

You can also use this bread as a pizza crust! Prepare as directed, baking for 15 minutes. Add your favorite sauce(s), vegan cheeses, roasted vegetables, and more, and then bake for 10 to 15 minutes longer. 

Hppy baking, everyone!

More Easy, Grain-Free & Vegan Breads to Love:

overhead shot of sliced 2-ingredient lentil flax bread on wire cooling rack

2-Ingredient Lentil Flax Bread {vegan, oil-free, grain-free}

Yield: 8 wedges
Prep Time: 5 minutes
Cook Time: 30 minutes
Inactive Time: 15 minutes
Total Time: 50 minutes

Craving bread? Then head to the pantry and grab a bag of lentils to make my rustic,  2-ingredient lentil flax bread ! It is vegan, oil-free, high in protein (8.5 g per wedge), gluten-free, and ready in under an hour.


  • 1 cup (140 grams) uncooked lentils (see notes)
  • 1 cup (250 mL) boiling water
  • 2/3 cup (70 g) flaxseed meal
  • 1 cup (250 mL) water (room temp or cold)
  • Optional/adjustable: 1/2 teaspoon fine sea salt


  1. Preheat the oven to 400F (200C). Lightly spray or grease a 9-inch cast iron skillet.
  2. Rinse the lentils in a sieve or colander to remove any dust or debris.
  3. Combine the lentils and boiling water in a medium bowl. Let stand 15 minutes to soften. DO NOT DRAIN.
  4. Place the lentils and their liquid, flaxseed meal, additional 1 cup water, and (optional) salt in a blender. Blend on high speed until completely blended and smooth. Spread in prepared skillet.
  5. Bake in the preheated oven for 25 to 30 minutes until the surface of the bread appears dry and the center feels set to the touch.
  6. Cool the bread in the skillet for 10 minutes before removing and cutting into wedges.


Storage: Store the completely cooled 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.

Lentil Options: I used common brown/tan lentils, but an equal amount of any other lentils will work (e.g., red, split red, yellow, green or black lentils).

Flax Options: 7 tablespoons (70 grams) of whole flax seeds or 6 tablespoons (70 grams) whole chia seeds can be used in place of the flaxseed meal.

Note: Nutrition calculations were made without the optional salt.

Nutrition Information
Yield 8 Serving Size 1 wedge (1/8 of recipe)
Amount Per Serving Calories 135Total Fat 3.5gSaturated Fat 0.3gCholesterol 0mgSodium 0mgCarbohydrates 18.7gFiber 9.7gSugar 0.5gProtein 8.5g

Did you make this recipe?

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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  1. This is quite staisfying! I did add thyme, rosemary, garlic powder and onion powder to give it more flavor. It’s super easy to make! Will continue to make this.

  2. Thank you for the recipe! I cooked this tonight, and the bread was well done right on time, and it tasted great just plain out of the pan! I used red lentils and an immersion blender. I love your creative and minimalistic recipes, and I appreciate that your posts are so clear, to-the-point and helpful – and I’m always so intrigued that I can’t resist trying out one or two new recipes anytime I check out this site!

  3. I take 1/3 cup flax meal, 1/3 cup ground sunflower seeds, 1 egg and 1 teaspoon baking powder. Mix well. (adjust with a tiny bit of water if needed) Don’t get it sloppy! Pour into an oven safe bowl and bake at 350 for 40-45 minutes. Take out and cool on a rack. I eat it daily with cold mint tea.

  4. Hello, I wanted to let you know that I made this and it taste like health food, but I mean that in the best way. No blood sugar spike, and I feel healthy and strong after eating it I will make it again.

  5. I had moderate expectations for the bread but had the ingredients so gave it a shot. I cannot believe how much I like it! it is very satisfying and also toasted well (cut in wedge, slice in half)

  6. Hi, this bread looks great, but I think I’ve done something wrong! The bread stayed very soggy. I’m using UK cups and I’m wondering if I should be using US cups Do you think that could be it? thank you

    1. Hi Shel,

      Oh no, sorry the bread is not fully cooked. The difference between uk and us cups should not be a problem. If the bread is still soggy after baking at 400F (200C) it might be an oven temperature issue? Or perhaps you were using a smaller size of pan? Did you use a 9-inch cast iron skillet or something else? If the pan is smaller, the batter will be thicker and will require more time to bake (but it is best to stick to 9 inches/22.5 cm, the bread is best on the thinner, not thicker, side).

  7. Hi, I’ve made several of your recipes and loved them all. I was going to try this one, what do you think would happen if I added baking powder? I thought that would make it rise a bit, but I’m new to some of these ingredients. PS even my picky son liked the almond cookies! Stunner!