Gluten-Free Tomato-Lentil Bread with Sun-Dried Tomatoes & Pumpkin Seeds

Sometimes the simplest ingredients create the most satisfying results. This tomato-lentil bread is one of those recipes! Rustic, nourishing, and naturally packed with flavor. Red lentils bring a tender texture, sun-dried tomatoes add an aromatic richness, and a crisp layer of pumpkin seeds finishes the whole bread with a beautiful crunch.

It’s the kind of recipe that works anywhere: sliced thick for lunch, served warm with a spread, or eaten cold straight from the fridge when you want something quick but still wholesome. This bread also holds its shape perfectly, making it great for meal prep.

With no gluten, dairy, or added oils, it keeps things clean and simple. There are just whole ingredients doing the work. It's a savory loaf that feels homemade, tastes comforting, and fuels you well. 

Exactly the kind of recipe you can return to again and again! :)

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Tomato & Red Lentil Bread 

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Prep Time: 20 minutes

Baking Time: 50–55 minutes

Total Time: 1 hour 15 minutes

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Ingredients:

• 1 cup red lentils, cooked and drained

• 3/4 cup oat flour

• 1 1/4 cup coconut flour

• 1/2 tsp baking soda

• 1 1/2 tsp baking powder

• 1/2 tsp salt

• 1/2 tsp garlic powder (optional)

• 1 tsp dried basil or oregano

• 1/2 cup unsweetened almond milk (or other plant milk)

• 2 tbsp apple cider vinegar

• 1/2 cup tomato puree (or finely chopped sun-dried tomatoes rehydrated)

• 2 tbsp olive-free flax or chia egg (2 tbsp ground flax/chia + 6 tbsp water, let sit 5 min)

Add-ins:

• 1/2 cup chopped sun-dried tomatoes, soaked 10 minutes in warm water and well drained
  (If they’re the dry kind, soak longer. If packed in oil, rinse and pat dry.)

Topping:

• 3–4 tbsp pumpkin seeds

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Instructions

1. Preheat oven: 180°C (350°F) and line a loaf pan with parchment paper.

2. Cook lentils: Rinse red lentils and cook until soft (about 15 minutes). Drain excess water.

3. Prepare flax egg: Mix ground flax/chia with water and let sit for 5 minutes.

4. Mix dry ingredients: In a large bowl, combine oat flour, coconut flour, baking soda, baking powder, salt, garlic powder, and herbs.

5. Mix wet ingredients: In another bowl, blend cooked lentils, almond milk, vinegar, tomato puree, and flax egg until smooth (you can leave some texture if desired).

6. Combine: Pour the wet mixture into the dry ingredients. Mix well until a thick batter forms.

7.  Add: chopped sun-dried tomatoes inside.

8. Transfer to pan: Spoon batter into the lined loaf pan and smooth the top. Sprinkle generously with pumpkin seeds, press lightly so they stick.

9. Bake: 50–55 minutes, until the top is golden and a toothpick comes out clean.

10. Cool: Let cool for 15 minutes in the pan, then transfer to a wire rack.

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Nutritional Information (per slice, approx., 12 slices)

• Calories: 120 kcal

• Protein: 5 g

• Carbohydrates: 20 g

• Sugars: 2 g

• Fiber: 4 g

• Fat: 2 g

• Net carbs: 16 g

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