Savoury Red Lentil Bread with Labneh and Parsley

Swap regular wheat bread for this healthy, satisfying, high-fiber, protein-rich lentil bread! It’s naturally gluten free, budget friendly and packed with nutrients thanks to the wholesome ingredients like red lentils, labneh, Parmesan, eggs, olive oil and parsley. The lentil bread usually stays fresh for about 3 days when stored in an airtight container at room temperature. You can slice and freeze them though. Soak the red lentils for at least 4 hours, preferably overnight.

270 g Red lentils (whole or split)
3 Large eggs
150 g Labneh
1 tsp Sea salt
1 tsp Garlic granules
3/4 tsp Paprika powder
50 g Freshly grated Parmesan cheese
2 tbsp Fresh parsley, chopped (or dill, chives and oregano)
30 g Olive oil
15 g Baking powder
2 tsp Sesame seeds for the topping

Place red lentils in a large bowl and cover them with water. Let sit for a few hours. I left mine overnight.
Preheat the oven to 180C/350F. Line a 20-22cm loaf pan with baking paper.
Drain the lentils and rinse under running water and drain again. Return them to the bowl and add in eggs and labneh. Blend the mixture with an immersion blender until smooth.
Season the mixture with sea salt, garlic powder and paprika powder. Add the freshly grated Parmesan, chopped parsley, olive oil and baking powder. Mix well.
Pour the batter into the prepared baking pan. Sprinkle with sesame seeds. Bake in the middle of hot oven for 50-60 minutes.

24 comments:

DEZMOND 6/1/26 13:11: I make lentil bread once a week, but I have never tried this recipe with eggs, it is usually just lentils, a bit of water, baking soda, but I will have to try this one with eggs as it is probably more dense and spongy.
Shashi 6/1/26 13:30: I have made lentil pancakes but never lentil bread - wow - the texture on this is phenomenal! This I need to try soon! Thanks Angie and Happy New Year!
Lola Martínez 6/1/26 13:52: Muy buen aspecto el de ese pan, sin duda está buenísimo.
Brian's Home Blog 6/1/26 14:14: That bread is so pretty and I'm sure it tastes wonderful too.
Tom 6/1/26 14:32: ...Angie, you come up with some amazing creations.
Christine 6/1/26 15:13: Yummy
Cocoa and Lavender 6/1/26 16:02: This is a great use of red lentils< Angie -- one I definitely want to try. ~ David
Kathy G 6/1/26 16:42: As written your recipe states "150 Labneh ". Is that a liquid or a weight measurement?
Linda's Relaxing Lair 6/1/26 19:00: This looks beautiful!
Angie's Recipes 6/1/26 19:24: Hi, Kathy, it's 150 grams. Thanks :-))
Pam 6/1/26 19:25: Delicious!!!
Raymund | angsarap.net 6/1/26 19:52: This lentil bread looks fantastic, Angie, such a clever way to turn simple red lentils into something hearty, protein‑rich, and genuinely satisfying. Yum
eileeninmd 6/1/26 20:16: The homemade bread looks delicious, thanks for sharing.
Take care, enjoy your day!
Stefania 6/1/26 22:07: Il pane fatto in casa è buonissimo, ma alle lenticchie non l'ho mai assaggiato
🇺🇸Baking with Nessa🇺🇸 6/1/26 23:27: What a lovely recipe ; One of my friends did a savory bread with parsley this week and it seemed terribly delicious. I love your version with the lentils and labneh: It is ful of nutrients. ~Nessa
My name is Erika. 7/1/26 00:48: I love reading about the "alternative" baking and bread making items you use like the lentils. This bread looks tasty. Hope it was a good day.
J.P. Alexander 7/1/26 01:24: Gracias por la receta. Te mando un beso.
DeniseinVA 7/1/26 03:31: I never thought of putting lentils in bread and now I do! Thank you Angiel, it really looks delicious!
peppylady (Dora) 7/1/26 03:58: I never heard of lentil bread.
Anonymous 7/1/26 04:51: The crust has such a lovely colour.
Tandy (Lavender and Lime) https://tandysinclair.com
Garfield 7/1/26 05:15: Quanto mais carboidratos melhor. rsrsrsrs

Nova tirinha publicada. 😺

Abraços 🐾 Garfield Tirinhas Oficial.
Margaret D 7/1/26 07:05: Looks good, Angie.
David M. Gascoigne, 7/1/26 12:12: It looks terrific. It is always interesting to try new breads.
Ananka 7/1/26 19:03: That looks amazing :-D