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.
Janine says
I made this recipe last week. It took longer to cook then the 20 minutes but maybe because I had my oven on convection. The buns are a little on the dense side and very filling. I dipped it into oil and balsamic and enjoyed every morsel.
Nisha Melvani, RDN says
Sounds like a delicious combination! Thank you for letting me know:)
Ginette says
Hi there! Is the flax seed option one to replace psyllium?
Nisha Melvani, RDN says
Yes!
Cristina says
This looks amazing and I can't wait to try it! Am not a baker, but this looks so easy to make 🙂 Are the calories estimated per 100g, or for the whole quantity cooked? e.g. 282 calories for all 8 rolls/buns? That's more of a general question across alll recipes, so that I know how to read calories. Thanks so much!
Nisha Melvani, RDN says
Hi, It is for 1 roll. They are large and very satisfying!!!
Michele says
Greetings from Australia! I have to tell you, I decided to make these rolls out of curiosity more than anything else, but thought I would halve the recipe to see if they worked out. Well, I halved the lentils, then forgot to halve the rest of the ingredients! I put them in the oven anyway, nothing to lose, and they turned out delicious! I'll keep some in the freezer from now on, using the whole recipe! I honestly couldn't tell the difference in taste or texture from ordinary bread! Thanks for such delightful recipes!
Nisha Melvani, RDN says
I'm so glad it worked out!!! Good to know. Thank you for leaving a comment:)
Laura Humphreys says
Hey Nisha, loving your recipes! I appreciate it takes a lot of time adjusting recipes, but I wondered if there was an alternative to the psyllium husk? As I really cant tolerate it. Maybe xanthum gum or something? I just wouldn’t know how the quantities would work out 🤔
Nisha Melvani, RDN says
Hi. I would have to create a new recipe. I am working on one.
Irene Hersk says
I wondered how these would go I had so much red lentils stored - amazing - came out perfect - ate 2 with a friend and froze the rest - I will do again - and to think how much I spent on inferior store gluten free rolls - never again 🙂
Nisha Melvani, RDN says
I'm thrilled they were a hit! Thank you so much for commenting.
Janise J says
So these taste great! I think I goofed and bought regular red lentils instead of split which resulted in a heavier more grainy bun (soaked for 3hrs) but still tastes yum. Will definitely be making these again! I really appreciate your recipes.
Nisha Melvani, RDN says
So glad it worked out! Thank you.
Anh says
My bread is like a falafel. ☹️ I tried the flax seed version. Have you any advice why it didn’t turn out fluffy like usual bread?
Nisha Melvani, RDN says
I'm not sure without knowing more about your process. The lentil one is much easier to make well.
Anna Tennis says
To me the taste of these is reminiscent of dense, homemade whole wheat bread. Really, really good.
I ended up soaking my lentils for about a day and a half because I didn't get to the recipe as soon as I thought I would. I figured the lentils had absorbed enough water that I shouldn't add any to the recipe, and I think that was the right call. It was a really wet dough.
My only thing is I would love to get that pulling apart effect that you have in your photos, that makes it look like actual roles. Any tips?
Thanks for a fantastic recipe.
Nisha Melvani, RDN says
Hi. Thank you for our comment. The pulling apart was form the baking soda and time in oven. I'm not sure why it did not happen in your case. Maybe try it again with the same timing as the recipe.
Lynda Johnson says
This is delicious, and the texture is so nice and soft. Very surprising. I used the psyllium and green lentils since I didn’t have red lentils.
I used a blender because I didn’t have a food processor. I mixed half the recipe at a time, stopping to shake the blender from time to time, and it worked just fine. The texture probably wasn’t a smooth as it could’ve been with the food processor. But it was still very good, and this recipe will become a staple in my kitchen.
Nisha Melvani, RDN says
This is so helpful! Thank you for leaving this comment for other users! I'm so glad they worked out!
Beth says
Made these with red split lentils, they were perfect! Do you think it would work with green lentils?
Nisha Melvani, RDN says
Hi, I think it might but I haven't tested it. You would need to soak them overnight.
Beth says
It worked with the green lentils 🙂 but I doubled the other ingredients as soaked volume of 2 cups of green lentils was quite a lot! Thanks for this recipe!
Nisha Melvani, RDN says
This is good to know! Thank you.
Jen says
Made these today. The only thing different was that I didn’t use split lentils because I bought the wrong kind. They were way too wet to roll so I spooned them onto a pan. They came out very lumpy and dense. They didn’t puff up at all. I think they could be great with a little more salt and flavoring. I’d like to try them again but want them to turn out better. Any suggestions?
Nisha Melvani, RDN says
Hi. Use split lentils next time. The recipe will work well.
Vicky says
These were so good! Love the texture and they taste amazing.
Nisha Melvani, RDN says
I'm so glad you enjoyed them. Thank you.
Sc says
I tried it and they looked so beautiful; unfortunately they collapsed and didn’t look like yours. Is there a way you can add the measurements? Because the flavor is delicious.
Nisha Melvani, RDN says
Hi, The measurements are at the bottom in the recipe card. Please scroll down until you see the recipe card. Thank you.
Sandy says
I have convection and regular oven….which should I use for this recipe? Does it matter?
Nisha Melvani, RDN says
Either should be fine!
DD says
For some reason my dough came out too runny, how can I fix it next time?
Nisha Melvani, RDN says
Hi, What type of psyllium husk did you use?
Eva Haughey says
Is the nutritional information per roll or per 100g?
Nisha Melvani, RDN says
It's per roll. They are very satisfying:)
Steven Lench says
Are these suitable for low carb diet?
Does the protein help metabolize slower into the blood?
Nisha Melvani, RDN says
Hi. I cannot say if this would be suitable for your diet. Please speak to a registered dietitian about your specific situation. Thank you.
Ya says
My whole family loved it! I used flaxseed meal and adjusted the amount of water according to your instructions. It was too moist and sticky to roll, so I used a large spoon and portioned out 8 rolls. They didn't look like your gorgeous dinner rolls, but my family is forgiving ;-). Any suggestions on what I can do to make the dough less sticky with flaxseed meal? Also, I was wondering if chia seeds might be an alternative, and, if so, what ratio would work? Again, thanks so much for the recipe! It's delicious and a wonderful alternative to red-lentil flatbread.
Nisha Melvani, RDN says
HI. If you dust the surface with a bit of flour (any type) to reduce the stickiness. I have not tested it with chia seeds but I will soon! I'm so glad you enjoyed it.
Jayne says
Great recipe! Easy to follow! Will make again!
Nisha Melvani, RDN says
Yay! Thank you. I'm so glad.
Alliyah says
So I have a question. The recipe created beautiful bread but collapsed as soon as I took them out of the oven. I didn’t substitute any of the ingredients ( all were within date too) so I’m wondering what could potentially be the problem 😅
Nisha Melvani, RDN says
Hi. I am not sure why this happened in your case. Was the baking soda fresh? Or maybe the oven was too hot.
Mickaël says
I’ve used powdered psyllium husk, my bad. They turned out great until I took them out of the oven. They then collapsed :/ but they do taste great! Will try again for sure!
Nisha Melvani, RDN says
Hi. Exactly. Do not use powdered psyllium husk:)