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.
Christina says
First time attempting to make gluten free buns. So delicious with bagel seasoning 😍. My kids are also all over it. Thank you for this recipe!
Nisha Melvani, RDN says
I'm so glad you enjoyed them. Thank you for commenting.
Q says
Wonder if this would work with buckwheat, I'm on a mostly paleo diet with some modifications for medical reasons. And I don't digest legumes or grains well do u think buckwheat would work?
Nisha Melvani, RDN says
It would be best you search for a buckwheat grain-free bread recipe. I'm going to come up with one soon!
Deborah Findley says
I had an issue processing. Too dry or bulky. I used ground flax. I added a T spoon of water to get the process going and maybe didn't process long enough. I had some lentils inside the bread. It did not rise enough or feel fluffy like yours. Stodgy as they say. Flavor is great. I will try again. I am a fan.
Nisha Melvani, RDN says
Sorry about that. Maybe process it in batches as your food processor may be finding it too much to handle.
Sarah says
Really nice rolls and so quick to make. I am just wondering if the provided nutrition information is per roll or per 100g.
Nisha Melvani, RDN says
Hi. Yes. They are very satisfying and filling!
Andreas says
I accidentally bought *powdered* husks due to my store changing brands and me not paying attention. After finding a previous comment listing the weight of the psyllium husk in the recipe and doing some googling, I was able to figure out approximately how much to use (reduce amount by 80% - 60g).
The buns turned very dark brown pretty much immediately in the oven, almost looking like they were burnt. They were the same color on the inside, looking like dark rye bread. They ended up quite soft on the outside, which I don't mind, and tasted great. Will try again later with whole husks, but this version worked for me as well.
Nisha Melvani, RDN says
I'm so glad you shared that. Thank you. A lot of people had this question. So glad you enjoyed them.
Margaret says
FANTASTIC buns! Whole family enjoyed them with a hearty autumn veggie stew! Excellent recipe and can’t wait to try with variations such as the suggested flax seed. These are a lot of fun to make, bake and especially to eat!
Nisha Melvani, RDN says
I'm so glad you enjoyed them. Thank you. Have fun creating more variations!
Ellen Hess says
I would love to try the vegan version listed with the flaxseed meal, but am a little confused. Are the ingredients listed for the vegan version in place of some of the original recipe items, or do you just add what is listed as the vegan version to the original recipe.
Nisha Melvani, RDN says
Hi. Sorry for the confusion. Both versions are vegan. Follow the lentil bread recipe as written but add the flax and water to the original lentil bread recipe. It is not in place of. Add these additional ingredients to the soaked lentils. Do not soak the lentils for more than 3 to 4 hours in this version. (The original recipe is also vegan.)
Valerie Voutsas says
This recipe looks wonderful and I am soaking the lentils now! Have you tried making it as a loaf in a loaf pan? Thanks!
Nisha Melvani, RDN says
I think it will work as two loaves. Let me now how that goes!
Molly says
Can these be frozen and reheated successfully?
Nisha Melvani, RDN says
I haven't tested this but I think it should be fine.
Janet says
Yay! I just made these, and they are great! Your recipe is easy to follow. They came out with a beautiful crust outside, but pretty soft inside. Since changing how I eat I've missed breads made with flour. The texture was spot on. The lentil flavor is very mild and I can see myself trying an cranberry orange bread. Thank you for sharing your recipe!
Nisha Melvani says
Cranberry orange sounds delicious! I may need to try that too! I'm glad you enjoyed them. Thank you.
Judy says
These were amazing …easy and delicious. I added from my garden fresh oregano, chives, a few shakes of garlic powder and dried dill. I will make these again as we don’t eat wheat bread.
Nisha Melvani says
Love your additions! I'm so glad you enjoyed them. Thank you!
Lesley Coster says
Can I use tapioca starch instead of the psyllium husk?
Nisha Melvani says
Hi. I have not tested this and I don't image it will work.
Manal says
This recipe is a game changer! Quick and simple with amazing results! Even when I added the wrong measurements (was only making half but added the measurements for the 2 cups of lentils) it still came out amazing! Thank you for a an amazing recipe that exceeded my expectations
Nisha Melvani says
Awww I'm thrilled you like them! Thank you.
Nikki says
I loved the receipt. Weird question but can I cook the lentils before making this insted of soaking?
Nisha Melvani says
Hi. I haven't tested it that way.
Sally says
Super easy & tasty, love these! My kids love them too, I've made them twice in one week. Great recipe.
Nisha Melvani says
I'm so happy to hear that you are enjoying them. Thank you.
Karen says
Made as described However they rose slightly, but we’re not brown like yours and they did not split on the top like yours. Will try again as maybe my baking soda wasn’t as fresh as it should be. Wish I could add a picture!
Nisha Melvani says
Hi. They should rise well. Make sure the baking soda is fresh.
Elly says
Hi, can I use Chia Seeds as binder instead of psyllium husk/ flax meal? If yes, how much chia seeds and water as substitution please?
Nisha Melvani, RDN says
Hi. I have not tested it with chia seeds so I cannot recommend it.
Sally says
Super easy & tasty, love these!
Nisha Melvani says
Thank you so much. So glad to hear that!
Vonny says
I made those buns today for the first time. They are easy to make and delicious, simply amazing. I have to eat GF and have never before made a GF recipe I loved so much that I would make it again. But I will make those probably every week from now on. Thank you for this amazing recipe!!! For me as a student, this will be a life changer. 🥰
Nisha Melvani says
Awww I'm so glad that you enjoyed them! Have a great week. Thank you.
Lisa says
I don’t have food processor and, unfortunately, my Vitamix wasn’t up for the challenge of mixing the dough.
Nisha Melvani says
Yes, it works much better with a food processor.
Sarah says
I first used my blender, but that didn't work to well and than I finished with an immersion blender (the thing you hold in your hand) and that did the job.
Nisha Melvani, RDN says
So glad it worked out! Good to know:)
Ashley says
These came out delicious. I followed the recipe exactly and was pleasantly surprised by the results. Thank you for posting the recipe!
Nisha Melvani says
I'm so glad they worked out. Thank you for commenting. Have a great week.
Eva Haughey says
I haven’t tried these yet, so can’t give a rating. Before I do, could you let me know whether the nutritional information is for one roll?
Nisha Melvani says
Hi. Yes, it is. They are very satisfying!
Alice Philips says
Excellent!! I have been experimenting with spices and put in some fresh garlic today. Delicious. So great to eat something that has bread texture and is so healthy. Thanks!
Nisha Melvani says
What a fabulous idea. That must be so delicious. Thank you.
Andrea says
Could this work with canned lentils? Or would it be too moist?
Nisha Melvani says
It would be too moist.
Carol says
Really enjoyed these!! I didn't have the red lentils, so I used what I had (they were either brown or green) - either way, they worked! Also, just dipped into black sesame seeds (what I had) and couldn't wait for the last 30 secs of the timer. I pulled one out and tore into it 🙂 Wonderful!
Nisha Melvani says
Makes my day to hear how much you are enjoying them. Thank you!
Stephanie says
These rolls are so easy to make, delicious and the texture is dense but soft. Won't be buying supermarket gluten free bread again!
Nisha Melvani says
Yayyy so glad you enjoyed them!