4-Ingredient Easy Lentil Bread (Vegan), made with red lentils for extra protein. The perfect texture every time. Healthy, delicious and dairy-free. This protein-rich red lentil bread is flourless, making it a suitable choice for people with gluten sensitivity or celiac disease. (Grain-free, soy-free, nut-free, and refined sugar-free.)
These no-yeast, vegan, gluten-free lentil rolls pack in both soluble and insoluble fiber, keeping you satisfied for hours. Plus, they actually taste good! These vegan rolls are deliciously crusty on the outside, and perfectly soft and springy on the inside. Even kids love them.
Enjoy these as a healthy snack paired with hummus and kimchi. Or shape them into sandwich rolls and make mini sandwiches. They keep well for up to 2 days on the counter, and can be frozen for later use.
This lentil bread recipe was inspired by my 2-Ingredient Flaxseed Crackers, and these Easy Lentil Quinoa Flatbreads on my site.
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👩🏼🌾 Ingredients
- Red lentils are a nutrition powerhouse. (I used split red lentils for this recipe.) These tiny gems are packed with protein, iron, and fiber. Plus, lentils have a low glycemic index, which means they cause a gradual increase in blood sugar levels. By incorporating red lentils into bread, you add nutritional diversity to your diet, making it more balanced and wholesome. (Read my Vegan Protein Guide with Recipes for more high-protein plant-based foods.)
- Baking soda reacts with apple cider vinegar creating carbon dioxide bubbles that allow the bread to rise. Baking soda is the best leavening agent for these lentil gluten-free rolls. A little bit goes a long way, so it does not change their wholesome flavor. This is a yeast-free and gluten-free bread recipe.
- Oil contributes to the overall texture of the bread, giving it a smoother and more even crumb structure. I recommend adding some but it is optional.
- Sesame seeds are a decorative element, but can be omitted.
- Psyllium husks are a worthwhile investment for making healthy breads. Many gluten-free flourless bread recipes require psyllium husk for the best texture. It guarantees a good crumb structure and the bread holds together very well. Use whole psyllium husks and not the powdered variety. It is widely available at health food stores, and online. Not only are they great for baking, psyllium husks may improve digestive health, heart health, and colon health, and are also beneficial for weight management and blood sugar control.
See recipe card for quantities.
🥖 Substitutions
- Psyllium husks - You can substitute the husks with flaxseed meal (see recipe for quantities). Use golden flaxseed meal for this recipe as it has a milder flavor, and soak the red lentils for a maximum of 4 hours. I much preferred the springy texture with psyllium husks, but it does work with flaxseed meal. The bread will be more dense, and the dough is stickier, but don't panic, it bakes well. Add seasonings to taste.
- Red lentils - brown and green lentils will work but soak them for at least 8 hours beforehand
- Olive oil - use any neutral flavored oil, or omit entirely
- Sesame seeds - substitute with everything bagel seasoning, sunflower seeds, or omit entirely
- Dried herbs and spices - add onion powder, garlic powder, paprika, or dried herbs for more flavor
Serve with my Easy Creamy Mushroom Soup for a hearty and protein-packed meal. Visit my Vegan Breakfast Recipes page for more gluten-free snack ideas.
📖 Instructions
Rinse the lentils: Transfer the red lentils to a medium bowl and add water to cover. Use your hands to rinse them thoroughly. Drain the lentils using a mesh sieve and discard of the cloudy water.
Step 1. Soak the lentils: Add the lentils to a medium bowl with water to cover by about 2-inches high. Soak them for at least 3 hours, but preferably overnight.
Step 2. Drain the lentils and discard the water.
Preheat the oven to 360ºF.
Step 3. Transfer the lentils, psyllium husks, oil, water, and baking soda to the canister of a food processor. Then pour the apple cider vinegar directly onto the baking soda. The bubbling reaction between these two ingredients is what allows for the dough to rise, so it is important to move quickly from this point on. Process the ingredients until just combined.
Step 4. Remove the lentil dough from the canister and transfer it to a cutting board. Roll the dough into a ball and divide it into two roughly equal parts. Shape both parts in two logs and cut each log into 4 roughly equal parts for a total of 8 pieces. (Use a sharp knife or a bench scraper.)
Step 5. Roll each piece into a ball and transfer them to a large baking sheet, leaving about 2 inches between each ball. Sprinkle sesame seeds onto each ball, if using.
Step 6. Bake at 360ºF for about 20 minutes on the middle rack, or until golden brown. Set aside to cool for at least 10 minutes before slicing. Serve these Easy Gluten-Free Vegan Rolls with your favorite spread or nut butter.
💡 Expert Tips
- To make lentil bread with flaxseed meal, use 1 cup flaxseed meal, ¼ cup water, and include the oil. The dough will be sticky but don't panic. It works. Bake at 360ºF for about 17 minutes, or until golden brown. Use golden flaxseed meal for a milder flavor. (Soak the lentils for 3 to 4 hours maximum or the dough will be too wet.)
- Use all of the soaked lentils to make the bread. The initial amount is 2 cups dried lentils, but this will expand upon soaking. Transfer the whole amount after soaking and draining to the food processor.
- Baking soda reacts with apple cider vinegar creating carbon dioxide bubbles that allow the lentil bread to rise. Work quickly to get the bread into the oven once you see this reaction happening. Make sure your baking soda is not expired or they will not rise well.
- Use a nonstick baking sheet or line a large sheet with parchment paper.
- Storage: Store any remaining Easy Gluten-Free Vegan Rolls in an airtight container for up to 2 days. Do not refrigerate. You can freeze them in a freezer-safe container for up to 3 months.
🙋🏽♀️ Recipe FAQs
Yes! Transfer the dough to two parchment-lined standard loaf pans. Or make one-half of the recipe and use one loaf pan. Bake for about 30 minutes, or until golden brown on top.
Psyllium husks add gut-healthy fiber to baked goods, and also improve their texture by acting as a binding agent. They are often used in gluten-free baking, adding structure and volume to the final product. They are a game changer in gluten-free baking. Use the husks instead of the powder for the best flourless baked goods.
Lentil breads tend to have a more favorable nutritional profile compared to many store-bought gluten-free breads. They are typically higher in protein and fiber due to the lentils, which keeps you feeling fuller for longer, potentially helping with weight management. Lentils are also packed with iron and antioxidants.
Lentils to do not require soaking like other pulses. Rinse your lentils with fresh water before boiling to remove any dust or debris. Cook on a stovetop, using 3 cups of liquid (water, or stock) to 1 cup of dry lentils.
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📖 Recipe
Lentil Bread (Vegan)
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Ingredients
- 2 cups dry split red lentils soaked, and drained*
- ½ cup whole psyllium husks
- 2 tablespoons neutral flavored oil (optional)
- ½ cup water
- ¾ teaspoon salt or to taste
- 1 ¼ teaspoons baking soda
- 1 tablespoon apple cider vinegar or lemon juice
- 2 teaspoons sesame seeds for garnish (optional)
Instructions
- Rinse the lentils: Transfer the red lentils to a medium bowl and add water to cover. Use your hands to rinse them thoroughly. Drain the lentils into a mesh sieve and discard of the cloudy water.
- Soak the lentils: Rinse the bowl. Return the lentils back to the bowl and add water to cover by about 2 inches high. Soak them for at least 3 hours, but preferably overnight before draining. Discard of the water.
- Preheat the oven to 360ºF.
- Process: Transfer the lentils, psyllium husk, oil, water, salt, and baking soda to the canister of a food processor. Then pour the apple cider vinegar directly onto the baking soda. The bubbling reaction between these two ingredients is what allows for the dough to rise, so it is important to move quickly from this point on. Process the ingredients until just combined.
- Remove the lentil dough from the canister and transfer it to a cutting board. Roll the dough into a ball and divide it into two roughly equal parts. Shape both parts in a log, and cut each log into 4 roughly equal parts for a total of 8 pieces. (Use a sharp knife or a bench scraper.)
- Roll each piece into a ball and transfer them to a large nonstick baking sheet, leaving about 2 inches between each ball. Sprinkle sesame seeds onto each ball, if using.
- Bake for about 20 minutes on the middle rack, or until golden brown on top. Set aside to cool for at least 10 minutes before slicing.
Notes
- For 4 rolls: Simply half the quantities listed in the recipe. It works equally well.
- To make vegan lentil bread with flaxseed meal, use 1 cup golden flaxseed meal, ¼ cup water, and include the oil. The dough will be sticky but don't panic. It works. Add seasonings to taste. Bake at 360ºF for about 17 minutes, or until golden brown. Use golden flaxseed meal for a milder flavor. Soak the lentils for 3 to 4 hours maximum, or the dough will be too wet.
- *Soak rinsed lentils in water to cover by about 2 inches high for at least 3 hours, but preferably overnight. Drain and rinse.
- Use all of the soaked lentils to make the bread. The initial amount is 2 cups dried lentils, but this will expand upon soaking. Transfer the whole amount after soaking and draining to the food processor.
- Use psyllium husks, and not psyllium powder.
- Make sure your baking soda is not expired or they will not rise well.
- Storage: Store any remaining rolls in an airtight container for up to 2 days. Or freeze in a freezer-safe container for up to 3 months.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Jessica Gonzalez says
I absolutely love this bread recipe! This recipe is a delicious way to meet my daily protein needs. I like to make my own infused olive oil with herbs, salt, and garlic, and it pairs perfectly with the lentil bread. A big thank you for sharing such amazing recipes
I really appreciate it!
Nisha Melvani, RDN says
I appreciate you taking the time to comment. Thank you. The infused oil sounds delicious.
Tanzi says
I was a little skeptical about the flavor. I love bread but wanted a healthier and hight protein and high fiber option. I had added a bit extra water but a little bit of bread flour did the trick.
Thank you for this recipe!!
The buns are perfect for meal prep and honestly delicious!
Nisha Melvani, RDN says
So happy to hear! Thank you.
Someone says
My lentils did not turn brown in the oven and they tasted like raw lentils after baking them, what did I do wrong?
Nisha Melvani, RDN says
What type of lentils did you use? Did you soak them?
Eileen Shirley says
This recipe was sooooo good. I used black and red lentils because I didn't have enough red lentils for the recipe. They look very cool after being baked. The taste is lovely. I can't eat gluten and these made me feel like there was nothing I was missing about eating wheat breads. Thank you for sharing.
Nisha Melvani, RDN says
The color must be awesome with the mixed lentils! Thank you for commenting.
Nancy Alemany says
These are great - the dough is a bit soft and really requires damp hands to form into balls. Their texture reminded me of my mother’s cake donuts I had as a kid, so I fiddled with the recipe adding 1 cup date paste, 1/2 cup date soaking water (from soaking the cup of dates for paste) instead of plain water and adding 1 to 2 tsp of ground nutmeg, eliminating the salt so I didn’t blunt the sweet taste of the dates. Bake 20 minutes. The best part is they taste like mom’s donuts without the grainy, oily mouth feel of the original fried donuts. Thanks for the basic recipe!
Nisha Melvani, RDN says
OMG I need to try this!
Elise W says
Nancy, thank you for this suggestion! I split the "dough" so I could make 1/2 savory and 1/2 sweet. For the sweet, I used 1/2c dates, 1/4c date soaking water, 1/4c cacao powder and 1/4c mini chocolate chips. They are SO good!
Nisha Melvani, RDN says
What a great idea!
Marylou says
These are great! I’m trying to up my daily protein and fiber so this recipe fits the bill.
Nisha Melvani, RDN says
Yay! So glad you enjoyed these rolls. Thank you.
Jodi Herring says
WOW! I'm gluten free and this is 100x better than any gluten free bread products that are available at the grocery store- no corn starch or rice flour AND high protein, high fiber content, and CHEAP. I will be making these again. Next time I'll try forming them into bagels with everything seasoning. Here are a few things I noted from my first attempt at this recipe:
-I realized after I started to make these that I had purchased psyllium powder instead of Psyllium seed husks. I saw online that you can use the powder at 80% of whatever the recipe called for in whole seed husks. I sprinkled it in layers over the lentils in the food processor to keep it from clumping into a gel
-I wanted to add the oil, but forgot it. I don't think it had any negative effects on the recipe as the ingredient was listed as optional
-Wait to cut them until they are cool! My spouse and I sampled one immediately out of the oven and felt it was just ok. We let the rest cool completely, sliced them, and reheated them in the oven for a few minutes. The flavor really developed to taste like bread and the texture changed, too. We loved them!
Nisha Melvani, RDN says
Thank you for taking the time to write such a helpful and detailed comment. So glad you enjoyed these rolls!
Amrita says
great recipe. i followed all the instructions but somehow my buns taste soapy. wondering what could it be.
Nisha Melvani, RDN says
You probably need to rinse the lentils more thoroughly.
amrita says
Thanx... Tried them again turned out great...!!!
Nisha Melvani, RDN says
So happy to hear. Thank you so much for leaving a comment.
Anne Boyd says
I made again and added some caraway seeds and sundried tomatoes. I used pysllium husk this time and I think they turn out pretty much the same, texture wise, as when I used ground pysllium husk. The first time I found the dough to be manageable although very sticky and I shaped rolls as in the recipe. This time, the dough was very wet and so I dropped by large spoonfull on to the baking sheet (lined with parchment). They were like jagged biscuits or scones. These rolls are a healthy alternative and because they are packed with protein are very filling.
Nisha Melvani, RDN says
Love your additions!!! Thank you for sharing.
Janine says
I’m not sure if I did something wrong. My mixture was soooo sticky, I ended up adding wholemeal flour (I don’t need them GF) and it was still sticky but they did come up ok, density of scones but delicious nonetheless. Is the stickiness normal or have I blended too much?
Nisha Melvani, RDN says
Hi. It will be sticky but works out in the end. No need to add flour!
Anne Boyd says
These turned out fantastic and I can't wait to try again with some herbs and I wonder how they would turn out with cranberries or dried olives or tomatoes. I do think I may have used pysllium powder however, as I later noticed that my container of pysllium husk said 'ground'. I can't wait to try again with the husk. My family loved them, and they were incredibly easy to make.
Nisha Melvani, RDN says
So happy to hear! I bet they would be great with olives! Or dried cranberries!
Mia says
These look amazing! Are there substitutes for the psyllium husk? Thank you!
Nisha Melvani, RDN says
You really need the psyllium for them to have the best texture. However, read the comments for substitutions others have made.
JANET says
Hi!
I was wondering what I could use in place of the oil if I wanted to put flaxseed in? Applesauce? Make a Flax egg with the flaxseed? I don't use oil, but would like to try it with flaxseed as well. Thanks so much in advance.
Janet
Nisha Melvani, RDN says
I would try it with a flax egg!
Ashley says
Great recipe! Made as instructed w/out any variations, and took the recommendation of adding the oil. Will definitely make these again. Wonder if I add more baking soda and a sweetener (e.g. sugar, honey, applesauce) if this recipe could be converted to a muffin recipe? Would love to add some fruit and nuts to this as a breakfast or snack option.
Nisha Melvani, RDN says
That might work. Let me know! Thank you for commenting.
Katharina says
I followed the recipe exactly and used red split lentils, but somehow my rolls turned out almost black (through and through) like pumpernickel bread 🤔 Still yummy! But what might I have done wrong? Could it be the brand of the baking soda? But delicious otherwise! I was just hoping for that light red color. Thank you in advance!
Nisha Melvani, RDN says
I'm baffled why they were black. It might be the baking soda!
Rav says
Hi. Some psyllium husk/powder brands are known to turn food purple so it could be the psyllium husk which turned your bread into a darker hue.
Nisha Melvani, RDN says
Interesting. Thanks
Amy says
Awesome recipe! Made a half batch into burger buns. Only had psyllium powder(by accident) and they turned out great. They weren't dense at all and the texture was on point. We couldn't believe it wasn't "bread" bread and made of oats! Thanks for the great recipe 🙂
Nisha Melvani, RDN says
So happy to read it worked with the powder! Thank you.
Kim says
Can regular red lentils be used instead of split red lentils ?
Nisha Melvani, RDN says
Yes but soaking time will be longer. See the comments for people who used brown and green lentils.
Natalia says
Amazing, cannot believe this recipe has no flour. So easy and perfect results. Thank you so much!
Nisha Melvani, RDN says
Yay! So glad you enjoyed these rolls! Thank you!
Carol says
Can I make this bread without oil?
Nisha Melvani, RDN says
Yes!
shanel smith says
Wow these came out even better than I expected! Using this as a base recipe for custom flavor combinations is what I'll try next!
Nisha Melvani, RDN says
So happy to hear that! Thank you for letting me know.
Cass says
Perfect recipe...I use this all the time
Nisha Melvani, RDN says
Awww so glad to hear. Thank you.