Ingredients
You need just seven ingredients, most of which are probably already in your pantry.
- 1½ cups dry red lentils: the base of the loaf. Red (split) lentils cook quickly and blend smoothly.
- ¾ cup raw pumpkin seeds (pepitas): for moisture, richness, and a mild nutty flavor.
- 1 cup water: for the right batter consistency.
- 2 tablespoons olive oil: for softness and a golden top.
- 1 tablespoon apple cider vinegar: activates the baking powder and brightens the flavor.
- 1 teaspoon baking powder: for lift.
- ½ teaspoon salt: essential for flavor, since lentils taste flat without it.
Ingredient Tips
Use red lentils, not green or brown. Red lentils are hulled and split, so they break down into a smooth batter. Green and brown lentils hold their shape and produce a coarser, grittier loaf.
Choose raw, unsalted pumpkin seeds. Roasted or salted seeds change the flavor and can make the bread too salty. Raw green pepitas work best.
Check your baking powder. Old baking powder is a common cause of flat, dense loaves. If yours has been open for more than six months, test it in hot water first. It should fizz vigorously.
Instructions
Rinse the red lentils in a fine-mesh sieve until the water runs mostly clear. Place them in a bowl, cover with plenty of water, and soak for at least 3 hours or overnight. They’ll absorb water and swell. Drain them very well afterward.
Soaking is what makes the batter smooth and the bread tender, so don’t skip it.
Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper, leaving a little overhang on the long sides so you can lift the loaf out later. Lentil bread can stick, and parchment makes removal easy.
Add the drained lentils, pumpkin seeds, 1 cup of water, olive oil, apple cider vinegar, baking powder, and salt to a high-speed blender.
Blend until you have a thick, mostly smooth batter. Stop and scrape down the sides a couple of times so everything is incorporated. A few tiny flecks of pumpkin seed are fine and add character. The batter should be thick and pourable, like a heavy pancake batter or a loose cake batter.
Pour the batter into the lined loaf pan and smooth the top with a spatula. Tap the pan gently on the counter once or twice to release large air bubbles.
Bake for 45 to 55 minutes, until the loaf is firm to the touch and lightly golden on top. A toothpick inserted in the center should come out mostly clean, with perhaps a few moist crumbs.
This step matters most. Let the bread cool completely in the pan or on a wire rack before slicing. Lentil bread continues to set as it cools. Cut it too early and the center can seem gummy. Wait, and you’ll get clean slices and a soft, tender crumb.