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.
Young Derks says
Fluffy, excellent texture, presentable and nutritious.
Another excellent work by the author!
Nisha Melvani, RDN says
So happy to hear they turned out to your liking! Thank you.
Bernadette says
Please tell me what quantity in grams of flaxseeds or psyllium I need for the red lentil bread. Thank you.
Nisha Melvani, RDN says
About 14 grams of psyllium husks.
Bernadeta Filip says
Please tell me the amount of psyllium husks in grams equivalent to one cup of psyllium. The same for flax seeds. 14 grams of psyllium is too little for your recipe. I don't know the capacity in grams of a cup, because in the EU we use grams for measurement, not cups. Thank you a lot.
Nisha Melvani, RDN says
1 cup psyllium husks ≈ 85–90 g
1 cup whole flaxseeds ≈ 160–170 g
1 cup ground flaxseed ≈ 110–120 g
Bernadette says
Thank you a lot.
Nisha Melvani, RDN says
You are so welcome.
tammy sabol says
I took these rolls to a dinner party. In order for eight rolls to go further, than the number of guests there, I sliced each roll like a mini loaf of bread, arranging it on a small platter with a jar of local honey. Everyone loved the "bread" and asked for your recipe...which shared with them.
Nisha Melvani, RDN says
Awww such a lovely idea! Thank you for letting me know you enjoyed them.
Jane says
How long will it take if I use the bake setting in my air fryer?
Nisha Melvani, RDN says
Should be the same.
teri Paradiso says
I made these rolls and followed directions without any substitutions. My rolls look beautiful just like yours but are dense. Is there anything I can do now that they are already baked to make them less dense. What if I bake them more or any information you can give me will be helpful. Thanks!
Nisha Melvani, RDN says
You might try kneading them less.
Jock says
This recipe is great and so easy to make. Just a couple of points. My little mixer couldn't cope with how stiff the mixture became and so my mixer overheated and stopped working, so keep checking on how tight the mixture is getting.
The side effects of the lentils has been belching! Excessively! But don't be put off. I learned later that lentils are known for causing gas and bloating because they are high in what’s called raffinose. Raffinose family oligosaccharides (RFO) are known to cause stomach discomfort and bloating because the human body lacks the enzyme required to break them down within the digestive tract. Instead of being digested, these RFOs can sit in the intestines and ferment, causing gas and uncomfortable stomach distention. My stomach wasn't used to it, yours might be.
I decided to eat just half a roll followed by flat leaf parsley which I read helps digestion and my stomach was happy with that. It's such a lovely recipe, and has an excellent texture.
Nisha Melvani, RDN says
I do not get any gas as my body os very used to lentils:) Glad they worked out.
Laura Steele says
Can you explain the flax seed option better? Do you add those ingredients to the original, or is something replaced? Thanks!
Nisha Melvani, RDN says
Hi. It comes out a bit dense with the flax but still okay. Soak the lentils for 3 to 4 hours maximum, not overnight. Sub the psyllium husks for 1 cup golden flaxseed meal. Use ¼ cup water, and include the oil. Add seasonings to taste. Bake at 360ºF for about 17 minutes, or until golden brown.
Eszter says
Hi Nisha, I have a question: as psyllium husk usually is not very good for my belly ( it feels like I have swallowed a cabbage in whole), and flax seed behaves not as bad but similar, I wonder if I could use chia seeds as well?
Thank you for your assessment 💚
Nisha Melvani, RDN says
Hi. There are breads made with chia seeds and I will do one soon but I ma not sure of the amount you would need with this recipe as I have not tested it.
Sally says
I love these, thank you! I accidentally bought psyllium husk powder (having previously had great success using whole psyllium). Can I still use it in this recipe? Thanks.
Nisha Melvani, RDN says
The texture will be off, but it will work. It will be much more dense.
Beth says
I was craving something like a roll and this was more than perfect! I love them warm right out of the oven (waiting 10 minutes, of course!) or reheated later. Thanks so much for sharing your expertise!
Nisha Melvani, RDN says
I am so glad you enjoyed them. Thank you.
Ellen says
Could you use canned lentils?
Nisha Melvani, RDN says
No the texture will be off.
Lynne says
As many have said I was pleasantly surprised these worked out so well. Im not an expert with food processors so made the mistake of using the mixing attachment initially. However after swapping out it all came together as described.
They're rich and fluffy, and now that I've made them once I'll fiddle with the flavours next time and likely lengthen the baking time for my oven.
They're very filling and so I needed only one with your green hummous for dinner. V yumm. I'm going to try freezing the remains. A very nutritious alternative to wheat rolls!
Nisha Melvani, RDN says
Let me know how the freezing goes. Glad you enjoyed them!
Carolyn says
Pleasantly surprised with light and tasty rolls.
Nisha Melvani, RDN says
So happy to hear! Thank you.
Lea says
What a great way to incorporate more lentils into my diet! I thought the rolls were delicious with a little butter and I also enjoyed them with herb cheese. I did increase the cooking time to make sure they were cooked
at the bottom.
Nisha Melvani, RDN says
Thank you for sharing. So glad you enjoyed them.
Jen says
Hi. Thanks for the recipe. I made it a bit more difficult as I only had green and yellow lentils. I had to add extra water and couldn’t quite get a smooth dough but they actually turned out lovely.
I already picked up red lentils for the next batch.
Nisha Melvani, RDN says
Hi. Yes it is much easier with red lentils. Glad they worked out.
Meaux says
Delish! Will be making on repeat. I used green lentils soaked 24 hours. Seasoned with garlic powder, smoked paprika and dried parsley. Topped with pumpkin seeds before baking for 30-35 minutes.
Nisha Melvani, RDN says
Thanks for sharing. Many ask about green lentils!
Sandra C. says
This recipe is AMAZING! I followed all the steps, and I ended up with a delicious healthy bread. I will make this bread forever!
Nisha Melvani, RDN says
Thank you for your kind comment. So glad you enjoyed the rolls!
Laurie Kudoba says
Delicious and so easy to make! Such a nice flavour and so nutritious!
Nisha Melvani, RDN says
Thank you so much for your comment. Glad you enjoyed the rolls.
Cathy says
I made these tonight and they turned out very well. I baked them for 24 minutes at 360 F. Next time I will add some dried herbs and seasonings.
Also just a note about one of your notes: it is my understanding that baking soda does not expire (baking powder does).
Thank you for the recipe!
Nisha Melvani, RDN says
Thanks for your note! So glad you enjoyed them.
TexasKat says
I have to be honest, I had low expectations. I've been working on my GF baking for 5 years now, having tried all kinds of flour from pseudo-grains, to brown rice to millet. I do have a successful recipe for GF sourdough foccacia but it takes two days to make and contains 200+ grams of starches so I blow up the next day like a balloon! However, these rolls, aside from the long soaking (8 hours) were insanely easy! They puffed up, were very soft and yummy with our favorite vegan butter. Curious to see how they taste on day two and look forward having them with favorite soups in the fall. Oh, I did bake a bit longer than recommended and glad I did. Being very familiar with psyllium husks, there was still a tiny bit of gumminess on the bottom of the rolls but another 5 minutes in the oven (30 total) will resolve. Thank you so much for this amazing and easy recipe using pantry staples.
Nisha Melvani, RDN says
I am so happy they turned out just how you like them. I truly appreciate you taking the time to leave such a detailed comment. It's so nice to read about my audience enjoying the recipes. It makes my work even more fulfilling. Thank you.
Tommie Coleman says
My tummy does not like psyllium husks. I use flax in most recipes that call for fiber. Will it work for this recipe?
Nisha Melvani, RDN says
You can make them with flaxseed meal instead. See the recipe notes sections. The dough will be sticky but don't panic. It works.
Shayla says
Fantastic whole wheat like texture and so healthy. Very pleased!
Nisha Melvani, RDN says
So happy to hear! Thank you.
Christine says
I made these and thought they turned out better than any other gluten free rolls I’ve tried so far. I’m definitely making them again. (I was surprised your nutrition information listed them as having 11 grams of fat per roll — that must be for the flax meal version.)
Nisha Melvani, RDN says
Awww so so happy to hear. Thank you for leaving a comment. Very much appreciated.
Nisha Melvani, RDN says
Yes for the flax!
Leslie says
I have made these a few times with sprouted red lentils, and they're amazing every time!! I'm curious...can this recipe work with sprouted kamut as well??
Nisha Melvani, RDN says
Thank you. I am not sure about how it will turn out with kamut. If you try it, let me know!
Aparna Jain says
Do you think black lentils will work?
Nisha Melvani, RDN says
I imagine so based on other people's comments.
Te says
I would love to make these tomorrow but only have flax seeds so I'll grind some for the recipe. I am oil free so hope omitting it while using flax seed will still work. Guess I'll find out. That said, I think the majority of fat in the recipe comes from the 2 tbsp oil, doesn't it?
Nisha Melvani, RDN says
The oil is optional but I will say that the wheat germ works best.
TexasKat says
Follow up to initial review: I had two rolls left 4 days after baking. We stored in the refrigerator after day 2. I wanted something to go with a salad, so I sliced the rolls into 4 large "coins" each. Brushed with olive oil and toasted on a non-stick griddle for about 4 minutes on each side until they got crispy then sprinkled with a favorite umami mushroom spice blend. O.M.G! They stayed soft on inside and crispy on the edges and were the perfect crouton rounds for a large salad. Thank you, THANK YOU for such a versatile, GF bread recipe!
I'm ordering 10 lbs of red lentils from our co-op next month and can't wait to try with added herbs and everything bagel blend on exterior. ❤️❤️❤️
Nisha Melvani, RDN says
So good to know! This comment is very helpful! Thank you so much for taking the time to leave one.
Xica says
I just finished baking mine. They look lovely. Pleasantly soft and delicious.
Nisha Melvani, RDN says
So happy to hear! Thank you.
Shauna says
These turned out great!
I was very surprised at how nicely they rise.
I used psyllium powder as that's what I had and it worked great.
Because powder absorbs liquid faster than whole, you do have to incorporate it quickly after that!
I also added a bit of Italian seasoning.
Delicious!! Thanks for the recipe!
Nisha Melvani, RDN says
Thank for letting us know! This is very helpful. So glad they turned out well.
Ravneet Kaur says
Hi Nisha,
I just wanted to say, I'm very grateful for your recipes. They are simple, healthy, and delicious. The perfect combination. I'm very grateful for your channel and your contributions to people's good health. I have been following your channel for a while and I make your recipes or get inspiration from your recipes, pretty often. Thank you! You are awesome!
Nisha Melvani, RDN says
Thank you for being here! So so happy you are enjoying them.