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Pan-cooked lentil bread Calories
Pan-cooked lentil-based bread, rich in plant protein and fiber.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Pan-cooked lentil bread (70 g) has 126 calories. That works out to 180 calories per 100 g. It contains 19.9 g of carbs, 7.8 g of protein, 1.9 g of fat and 5 g of fiber. Its 115.5 µg of Folate covers 29% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Pan-cooked lentil bread Nutrition Facts
Selected: 1 piece (medium) · 70 g
126
KCAL / 70G
Carbs
19.9g
· 7% DV
Protein
7.8g
· 16% DV
Fat
1.9g
· 2% DV
Fiber
5g
· 18% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 62% · Protein 24% · Fat 14%
Pan-cooked lentil bread nutrition facts table · 1 piece (medium) (70 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 126 kcal | |
| Total fat | 1.9 g | 2% |
| Saturated fat | 0.27 g | 1% |
| Trans fat | 0 g | |
| Sodium | 126 mg | 5% |
| Total carbohydrate | 19.9 g | 7% |
| Fiber | 5 g | 18% |
| Protein | 7.8 g | 16% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Medium Pan-cooked lentil bread?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 70 g | 126 kcal |
| 1 slice (thin) | 35 g | 63 kcal |
| 1 piece (small) | 40 g | 72 kcal |
| 1 slice (thick) | 60 g | 108 kcal |
| 1 serving (medium) | 70 g | 126 kcal |
| 100 g | 100 g | 180 kcal |
| 1 piece (large) | 100 g | 180 kcal |
| 1 piece (extra large) | 130 g | 234 kcal |
| 2 piece (double) | 140 g | 252 kcal |
Calculated from 180 calories per 100 g.
Frequently Asked Questions About Pan-cooked lentil bread
How do you make pan-cooked lentil bread?
Pan-cooked lentil bread is usually made by blending soaked lentils with water and seasonings, then cooking the batter in a lightly oiled pan. Spread it evenly and cook until the surface firms before turning, so it holds together.
Does pan-cooked lentil bread need yeast?
No, pan-cooked lentil bread does not need yeast in the usual soaked-lentil recipe. It cooks as a flat, dense bread rather than rising like a yeasted loaf; baking powder is an optional variation, not a requirement.
Can you make pan-cooked lentil bread with dry lentils?
Not directly in the typical blender-batter method. Soak the lentils first so they soften enough to blend smoothly; using dry lentils without adjusting the recipe can leave gritty bits and an unevenly cooked bread.
Why is my pan-cooked lentil bread gummy inside?
Pan-cooked lentil bread can turn gummy if the layer is too thick or the pan is too hot, browning the outside before the centre cooks. Spread a thinner layer and use moderate heat so it cooks through without scorching.
How do you make pan-cooked lentil bread flexible enough for wraps?
For flexible pan-cooked lentil bread, blend the batter until completely smooth and spread it in a thin, even layer. Avoid cooking it until crisp; a softer finish bends more easily around fillings after a brief rest.
Can pan-cooked lentil bread replace regular bread?
Pan-cooked lentil bread can stand in for regular bread in sandwiches or as a side, but it has a denser, softer texture and does not behave like a fluffy loaf. Use pieces that are fully cooled if you want to fill or fold them.
What seasonings go well in pan-cooked lentil bread?
Cumin, black pepper, garlic, and chopped herbs all work well in pan-cooked lentil bread. Add dry spices to the blended batter; fresh herbs are best finely chopped so they distribute evenly and do not make the bread tear.
How should you store pan-cooked lentil bread?
Store pan-cooked lentil bread in a sealed container in the refrigerator once it has cooled completely. Separate stacked pieces with parchment to prevent sticking, and reheat them in a pan or toaster before serving.
Can pan-cooked lentil bread be frozen?
Yes, pan-cooked lentil bread freezes well when packed in separate portions. Cool it fully, place parchment between pieces, and seal them in a freezer-safe container; thaw before reheating to help the texture stay intact.
How do you reheat pan-cooked lentil bread without drying it out?
Reheat pan-cooked lentil bread in a covered pan over low heat, or briefly in a toaster if you prefer crisp edges. A cover helps warm the centre without over-browning the surface; avoid prolonged heating, which can dry it out.
Pan-cooked lentil bread Vitamins & Minerals
Vitamins
Folate
115.5µg · 29% DV
B1
0.13mg · 11% DV
B5
0.39mg · 8% DV
B6
0.13mg · 8% DV
Minerals
Copper
0.18mg · 20% DV
Phosphorus
133mg · 19% DV
Manganese
0.39mg · 17% DV
Iron
2.17mg · 12% DV
Potassium ⭐
252mg · 7% DV
Sodium
126mg · 5% DV
Pan-cooked lentil bread Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pan-cooked lentil bread
To burn the 126 calories in 1 piece (medium) (70 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Pan-cooked lentil bread?
Pan-cooked lentil bread is a simple, flat bread made by blending lentils—often soaked first—with water and seasonings, then cooking the mixture in a pan. It is better understood as a flexible home-cooking recipe than as a dish with one established regional origin; ingredients and thickness vary from kitchen to kitchen.
The texture can be soft through the middle, with a lightly browned surface. Serve it warm for breakfast or a snack, or alongside soup, salad or a dip. Lentils make it a source of plant protein and fibre, so it can be more filling than many plain breads. For a lighter result, use little oil in the pan and pair it with fresh vegetables.
How Nutritious Is Pan-cooked lentil bread?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Pan-cooked lentil bread Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Pan-cooked lentil bread Contain Allergens?
No known major allergens
Which Diets Is Pan-cooked lentil bread Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Pan-cooked lentil bread Fat Profile
SATURATED
0.27g
MONOUNSATURATED
0.43g
POLYUNSATURATED
0.86g
Omega 6:3 ratio 13.5:1
Above the ideal 4:1 (13.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.