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.)
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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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Lentil Bread (Vegan)
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)
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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 only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Jodi says
This recipe is perfect! The buns have a lovely soft ‘bready’ texture on the inside, and a crunchy crust on the outside. I make these weekly to have with soup, snacks and to go in school lunchboxes. A batch is in the oven right now for our breakfast to have with avocado and sauerkraut. Thank you Nisha for yet another wonderful recipe.
Nisha Melvani says
Makes what I do so worthwhile. Thank you!
nancy miller says
i LIKE SOME SWEETNESS. CAN I ADD AND WHAT AMOUNT?
Nisha Melvani says
You can add 2 teaspoons maple syrup or agave
vicki Blanchard says
Delicious. However the problem I had was that after soaking overnight 2 cups expanded to much much more. Is the best ratio 2 cups AFTER soaking? Tx so much. A delicious recipe.
Nisha Melvani says
Hi. Use all of the soaked red lentils for making the bread (2 cups dry). I have updated the blog post to make this clearer. Thank you!
Mel says
Could you add extra liquid and make flatbread or a naan type bread?
I made the rolls and they were great, lots of flavour.
Nisha Melvani says
I'm so glad you enjoyed the rolls. I haven't tested making flatbreads, but it's worth a shot!
Béa Marlic says
Super recette !
Facile, excellente, déclinable et originale,
merci
Nisha Melvani says
Thank you so much!
Kay says
Made for the first time for a group. Received rave review. Will make it again, for sure!
Nisha Melvani says
I am so thrilled it was a hit. Thank you.
Nancy says
Hello.
Can you tell me if this recipe is suitable for people on a keto diet please ?
These look delicious and I’m hoping they will be classed as keto.
As soon as it’s confirmed I will make them to see how they fare.
Many thanks .
Nancy.
Nisha Melvani says
Hi. The percent of carbohydrates is under 12%, so technically, yes. Except, I do find the labeling of keto foods misleading as maintaining a state of ketosis is highly individualized. Some people may be in ketosis on 40 grams of carbs per day while others can eat significantly more carbohydrates while maintaining a fat-burning state.
Michele says
I made the Lentil Rolls, I found the recipe very easy to follow. I don’t use oil,but the rolls still turned out great 👍. I especially love them toasted with some smashed avocado. Delicious. I highly recommend them.
Nisha Melvani says
I'm so glad they were a hit! Thank you for commenting. Have a great week.
Debra Norton says
So you just left the oil out. No replacement? I was glad to hear this.
Nisha Melvani says
It is optional.
Suja says
Hi! This recipes sounds great and I will be trying it in the near future Do you think chickpea flour will work instead of whole lentils? Thanks!
Nisha Melvani says
Hi. Chickpea flour can certainly be used to make gluten-free bread but I am not sure about the proportions with the psyllium husks as I have not tested it as yet.
Elle says
I didn’t have Psyllium husks so I used Flaxseed ( not the golden variety) It did have a strong flavour at the end and was more of a dense bread ( which you noted it would be) We still enjoyed it tho, topped it off with Everything but the Bagel seasoning before cooking.
We will definitely try with Psyllium Husk next time. Thanks for this creative healthy recipe!
Elle
Nisha Melvani says
I'm so glad you enjoyed it. I do prefer it will psyllium but golden flaxseeds is also enjoyable! Milder flavor.
Vivian says
It is a hardy bread! Really great to eat as a sandwich bread. I will make it again! I was wondering if I could use yeast instead of baking soda? My daughter does not like the taste of baking soda.
Nisha Melvani says
Hi. I'm so glad you enjoyed it. I have not tested it with yeast as yet.
Nisha Melvani says
You can add more seasonings to the recipe.
Sofia says
Hi again...the lentil bread the 8p has 282kcal together or the 1p? And how many gr must be the weight of the piece of bread and calories then?
Nisha Melvani says
Nutrition info is per serving. Per one roll. Divide the dough as equally as possible. One roll is very satisfying. You can also half the recipe.
Laurence Durand says
What an amazing recipe! Thank you. I used the flax seeds option and followed your recommendations and it came out perfectly.
This will be on the weekly must-do!
Nisha Melvani says
Awww makes me so happy to hear that. Thank you for leaving a comment.
Catharina Klie Dupont says
Can I replace red lentil for Green lentils? Thanks for your attention!!
Nisha Melvani says
Yes but make sure to soak overnight. I recommend using whole psyllium husks.
Paula says
Hi. Does the total fat listed pertain to the olive oil? I have to follow a low fat diet so I left the olive oil out and was wondering if that was where the listed amount was from. Thanks!
Nisha Melvani says
Yes! It is from the oil.
Paula Diorio says
Is the amount of fat listed based on the olive oil? I left it out of the recipe so I am trying to figure out how much fat would be in one roll. I have to follow a low fat diet. Thanks!
Nisha Melvani says
Yes. It is from the oil.
Laura says
This is delicious! I added cilantro and parsley for extra flavor. Great gluten free bread alternative.
Nisha Melvani says
I'm thrilled you enjoyed it! Great additions!
Sravanthi says
Please share link for psyllium husk brand and vegan Khimchi brand
Thank you
Nisha Melvani says
I used Organic India Whole Psyllium Husks. I also recommend the NOW foods brand https://a.co/d/g31yul8 as it is much more budget-friendly. I used Wildbrine kimchi. It's so good!
Dale Wheeler says
Made these yesterday , I enjoyed them very different but tasty.
Thank you for the amazing recipes your post.
Dale
Nisha Melvani says
I'm so glad you enjoyed them. Thank you!
Aisha Suleman says
Hi... thanks for the recipe...I don't have physillium husks...can I use the powder instead...
Nisha Melvani says
I have not tested it with the powder.
Priya says
Would whole red lentils (with the skin) work? I have a whole bag of them and trying to use them up!
Nisha Melvani says
I think they would if you soaked them overnight.
Cigale says
Hello & thank you !!!
Could it be possible for you to add quantities in grams ?
Thanks a lot by advance 🙂
Nisha Melvani says
I think this is correct: 380 grams dried red lentils, 73.5g psyllium husks, 6 grams baking soda, 4.5 grams salt or to taste
Marisa Farpon says
I would like to make this rolls, but it doesn’t give the temperature of the oven and I know that is important. Will you please let me know?
Nisha Melvani says
Hi. The recipe card has the temperature. It is 360ºF.
Mary says
Did you measure the lentils after they soak?
Nisha Melvani says
No. Before rinsing.
Lin says
Do you think I can use green gram split also known as mung dal?
Nisha Melvani says
I do believe they will work. Soak them overnight before using.
Beth says
Will brown lentils work? Thanks!
Nisha Melvani says
I have not tested them but I believe they will. Soak them for at least 8 hours.
Morgan says
Hi,
Is it possible to use regular vinegar or rice vinegar instead of Apple cider vinegar?
Nisha Melvani says
Use fresh lemon juice instead.