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.
Cindy says
What can I use in place of psyllium husk?
Nisha Melvani, RDN says
Flaxseed meal. This option is in the expert tips section.
Ellen Hess says
I have made these twice. They are such a great replacement for bread. I store extras in the freezer, and have toasted them in my toaster oven. Thanks for the recipe.
Nisha Melvani, RDN says
Awww so glad you are enjoying them.
Julide says
Very delicous and turned out great!
Nisha Melvani, RDN says
So glad! Thank for letting me know. Have a great week.
Heather says
These look great! I only have whole red lentils at the moment (not split). Do you think this would still work? Thank you
Nisha Melvani, RDN says
It should. I believe others have had success.
Jennifer says
Wow! Such a clever recipe!! And so tasty! I think I overmixed the dough because it was a right sticky mess, but they still turned out. They just weren’t as beautiful looking as yours. My husband and I called them artisanal… 😁. Thanks for sharing this recipe. We will definitely be making them again!
Nisha Melvani, RDN says
Artisanal is a good thing:) I'm so glad you enjoyed them. Thank you for leaving a comment.
Jennifer says
Success! Made these again today, paying particularly close attention to mixing until “just combined”. So much better and they were beautiful! This is a keeper recipe for sure!
Nisha Melvani, RDN says
So happy they worked out. Thanks for letting me know. Have a great week.
melinda says
Great recipes with alternatives for people with allergies.
Nisha Melvani, RDN says
Thank you. I'm so glad you are enjoying them.
Cooper says
Tastes pretty good, but I can't believe the mess I made in my kitchen. I followed the flax seed substitution instructions, and "sticky" doesn't begin to describe the dough, which dried quickly to cement on all parts of my blender, my counter, and every nearby utensil. Took a lot of water to get things clean, but now I'm relaxing with my warm lentil rolls. Happy.
Nisha Melvani, RDN says
Oh gosh! Sorry. I don't recall that happening to me. Glad you are enjoying them.
Marcelina Myk says
Can I make it without a food processor ?
Nisha Melvani, RDN says
I have not tested this. Pulsing in a blender may work.
Oya Anzan says
I used an immersion blender and it worked great!
Nisha Melvani, RDN says
Good to know! Thank you.
Amanda says
Revolutionary! These are absolutely beautiful. What a wonderful protein-packed gluten free alternative to run-of-the-mill bread rolls. I’ll definitely be experimenting with this recipe with herbs and spices. Thank you so much.
Nisha Melvani, RDN says
I'm thrilled you tried the recipe and it was a success! Thank you for your comment:)
Karin says
Love this recipe. It tastes great but mine turned out very dense, not like the video that shows a nice pillowy texture. Can you share some insight as to how to correct the problem.
Nisha Melvani, RDN says
Hi. Did you get ot in the oven soon after adding the baking soda? Also, is your baking soda fresh?
Mah says
The VERY FIRST bread that finally works for me! I'm so happy and proud of me! I'm new to plant-based, so everything is my first try! I didn't pay attention to the notes and used only 2c of the lentils already soaked and not the whole amount. It worked great.
It does have a light taste of raw lentils. Next time, I'll add some seasoning. Thank you, Nisha!
Nisha Melvani, RDN says
Congrats!!! I'm so happy they worked out and even with fewer lentils. Good to know! Thank you and come back soon!
Marie Falkenberg says
I made the rolls and they were quite good. Pretty reminiscent of pumpernickel bread, so the next time I make it, I think I will put a few caraway seeds in it or on top to add a little more flavor. The only comment I would add for my taste was a little more salt, but otherwise, the recipe is great. I had leftover so lentils, and I found a recipe to make lentil tortillas with just the lentils and water, and they came out good as well
Nisha Melvani, RDN says
Caraway seeds will be delicious. Thank you.
Elaine says
I've made this using a blender (nutribullet and also super duper blender) and worked well. Just a bit more work to scrape out the dough. Thanks for an easy, quick, gf bread and no yeast required.
Nisha Melvani, RDN says
So good to know it worked out! Thank you.
Lois says
Forgot to leave my rating! Thanks again.
Nisha Melvani, RDN says
Thank you!
Lois says
I have to admit to being a bit sceptical, so was pleasantly surprised at how good these are. Don't mind that they’re a bit dense, because I like a good dense bread. I am glucose intolerant, so it's great to have a GF bread that gives a protein boost too….and is very easy to make. Thanks, Nisha!
Nisha Melvani, RDN says
I'm so happy you enjoyed them. Thank you.
Erika says
These rolls are kinda magical..I really was surprised that the dough actually turned into rolls! I know the recipe says don't try to use psyllium powder, but that's what I had so used it instead of husks. I'll try it with psyllium husk next to see if they come out even better! This was genius, Thank you!
Nisha Melvani, RDN says
I'm thrilled they were a hit even with the powder. Thank you.
Ana says
Is it possible to make these without a food processor? I don't own one. I could probably process the lentils in my blender, but I wouldn't be able to mix dough in the blender.
Nisha Melvani, RDN says
You can try. Or purchase a small food processor like this one. https://amzn.to/3SlKHjO
Jennifer says
Can you use green lentils? I can’t get red in my area
Nisha Melvani, RDN says
Hi. Yes. Some people have successfully made them with green lentils. Read the comments to see.
Rebecca says
Do you think I could use dry chickpeas for this recipe?
Nisha Melvani, RDN says
I have never tested this.
Charles says
It’s amazing these buns turned out having the texture of bread even though the recipe doesn’t call for flour. Over all they turned out pretty well, a little dense, but you really have to season them - which I didn’t - and they just tasted like red lentils. I would make the seasoning more than just a suggestion. That said, they are satisfying, filling (good for me because I always seem to be starving), and I will be making them again - with way more spices.
Nisha Melvani, RDN says
I'm glad you enjoyed the recipe. Keep us posted on your seasonings!
Ashley says
Can you use other kinds of lentils?
Nisha Melvani, RDN says
See the comments from other readers. Some have made them with green lentils.
Natalie says
I’m new to healthy eating after being knocked down with my health, your recipes are so easy to understand and put together, thank you for your time and knowledge, I appreciate you sharing!!
Nisha Melvani, RDN says
Thanks for being here! Enjoy!
Brian says
Really like these rolls. I substituted unsweetened apple sauce for the oil and it seemed to make the rolls lighter, plus no oily taste. I freeze them then toast when needed. Chewy, filling, and good for lunch meat.
Nisha Melvani, RDN says
Sounds delicious. Thank you for sharing.
Mel says
Just made this with flax meal. Came out great. I made thin red lentil patties and added beet hummus and sliced apples to the buns. Sounds off but it came together nicely. Thanks!
Nisha Melvani, RDN says
It actually sound delicious!!! Thank you for sharing.