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.
Alexandra says
Amazing recipe!
I used ground flaxseed instead of psyllium husk.
These rolls don’t puff up as much this way, but the flavor is excellent.
Thank you for the recipe, and greetings from Slovakia!
Nisha Melvani, RDN says
So glad you enjoyed them! Thanks for sharing your substitutions.
Annette says
Looking forward to trying this today!
Can you freeze the dough balls to cook later? Or is it best to freeze the cooked bread?
Nisha Melvani, RDN says
I have not tested these options but I would go with freezing the cooked bread!
Amy Higa says
We made these today and plan to make more. Thank you! FYI The macros are way off because I put this exact recipe in Lose It app.
Nisha Melvani, RDN says
Hi. Glad you enjoyed them. The macros are accurate. You may have entered something incorrectly. I double checked. They are correct on my site.
Magdalena says
I’m floored how good they taste! Thank you very much!
Nisha Melvani, RDN says
So glad you enjoyed this bread. Thank you.
Lillian says
I'm on a whole food 30 elimination diet. I'm craving bread and your recipe fits the bill 😋 Though you mentioned using other lentils instead of red, can I use channa dal? It's what I have on hand. It's a thicker legume and I'm guessing requires more soaking time, right? Do you even think it's worth trying to use it as a sub?
Nisha Melvani, RDN says
Hi. I have not tested this! You would need a longer soaking time and more liquid in the recipe.
Lillian says
Thanks for the tip. Wish me luck!
Nisha Melvani, RDN says
Enjoy!
Cindy Isberg says
I would love to try this recipe but I’m nervous after reading about lead in psyllium at consumerlab.com! Can you share a brand recommendation?
Nisha Melvani, RDN says
I only use their top recommendations, linked here https://amzn.to/4a81O2A
Rachelle Wheeler says
I have made these twice now. The first time I only had psyllium husk powder so I adjusted the measurement to the equivalent of whole husk but my final product was a bit gummy. Next time around I purposely bought whole to try again and it definitely makes a difference. I noticed both times that the dough is wet and sticky compared to the video. I'm not sure if I need less water, however my final product turns out just fine. I did flatten them out a bit the 2nd time around so I can use as buns for burgers or sandwiches. I have a feeling this will become my staple bread substitute.
Nisha Melvani, RDN says
So happy you are enjoying them. Maybe it is the temperature of the water?
Sage says
I want to make sure I understand before I go baking: for substituting with flax meal it's twice as much as the psyllium husk and half as much water? For the full 8 roll recipe?
Nisha Melvani, RDN says
Yes. However, I recommend using psyllium husk. I eat 1 tbsp daily. It is a great pantry staple.
Niki says
So glad I found this recipe!
Super easy to make, I have made other lentil bread that didn't rise but these rose beautifully.
The rolls are delicious with homos, avocado and tomato 🙂
Thank you so much for sharing this recipe!
Nisha Melvani, RDN says
I'm so glad you tried these and they worked well for you! I love them with avocado too.
Mindy says
Have you made them without oil? If so, how did they turn out?
Nisha Melvani, RDN says
Yes, they still work.
Jana Skrabut says
Is it possible to use something besides psyllium husks? Maybe ground flax seeds. I don't have the psyllium.
Nisha Melvani, RDN says
The psyllium is required. It is a great ingredient to keep around. I eat some daily with my oats.
Scott says
The rolls turned out amazingly well but I’m now trying something more adventurous, a bread loaf with olives and sun dried tomatoes, it’s in the oven now.
Nisha Melvani, RDN says
Sounds so delicious! Thank you.
Jane says
How did it turn out Scott? Recipe please 😊
Julie H. says
I am so excited I found this recipe. Super easy and absolutely delicious. These have so much fiber and protein. I will be making these regularly! Thank you so much!
Nisha Melvani, RDN says
So glad to hear! Thank you for your lovely comment!
Ebony says
These were delicious rolls, I use half of the ingredients and they still came out the same as yours, only smaller and used 6-muffin pan.
Nisha Melvani, RDN says
So glad to hear they worked well! Thank you.
Margaret says
Will it affect the recipe if I use regular red lentils rather than split? Thank you.
Nisha Melvani, RDN says
Yes, they should be split.
Michaela says
A friend made these for me and they are delicious! I'm just making some for myself with dried fruit in as a sweet treat, thank you for a great recipe.
Nisha Melvani, RDN says
Oh, love the dried fruit addition! Thank you for leaving a comment.
Katie says
Can I use mixed lentils instead of red lentils?
Nisha Melvani, RDN says
I have not tested this but it has worked for others.
Yen says
Hi Nisha. What can I sub to psyllium husk aside from flaxseed as I don't like the taste of both? Do you think ground chia seeds would work? Thanks.
Nisha Melvani, RDN says
I do not believe they will work as these two ingredients have a very specific rile in the recipe.
Lauren says
Absolutely love these! I need to tweak a couple of things-I only divided the whole recipe into 4 rolls, instead of 8 because I was visualizing a sandwich roll. I have a brain injury so I don’t do anything fast, yet these rose beautifully nonetheless. I had to put them back in the oven because the larger roll was still raw in the center at 20 minutes. Still waiting for them to come out, but already ate my “tester roll” and, even undercooked, it was fantastic! Can’t wait to try with rosemary and sun-dried tomatoes mixed in.
Thanks, Nisha. Every recipe of yours I’ve tried has been terrific, extremely healthy, and easy on my budget. 💛
Nisha Melvani, RDN says
I am sorry to hear about your injury. Thank you for taking the time to leave such a thoughtful comment.
Inga says
Loved the rolls, first time trying lentil bread and I am glad I did. Thank you!
I used ice cream scoop to make the rolls instead of cutting and shaping the dough into balls.
Nisha Melvani, RDN says
Greta idea! So glad you enjoyed these rolls.
Michelle says
These turned out beautifully. Great texture. Not crumbly. I love making 'em sandwich style with a skim of hummus and sliced tomato and avocado.
Thank you!
Nisha Melvani, RDN says
Thank you for sharing! Love it with hummus too!
Mina says
These came out perfectly on my second try. I baked them at 350 for 30 min and ate one with butter and it was delicious. Really easy recipe and I feel good about eating these.
Nisha Melvani, RDN says
You should feel good about these! Glad you enjoyed them. Thank you.
Michelle says
I used a 6 cup sized food processor and had a hard time getting the ingredients to mix. So some of my lentils were still whole. Not sure what I did wrong. Add more water? Don't omit the oil? Still, the buns turned out surprisingly well. Nice springy bun. They do taste a little lentil-y. I might try some savoury seasonings next time to mask that if I can figure out how to blend it properly.
Nisha Melvani, RDN says
You might try soaking the lentils for a bit longer. Did you use split red?
Michelle says
I used split red lentils, soaked for about 16 hours.
Nisha Melvani, RDN says
I would process the lentils in two batches in your food processor.
Jessica Wrighht says
what type of oil do you use?
Nisha Melvani, RDN says
Olive or avocado
Tina says
What can be used instead of psyllium husk
Nisha Melvani, RDN says
I have not tested it without.
R. N. says
Would oat bran replace the psyllium husk??
Nisha Melvani, RDN says
You need the psyllium but it's such a healthful ingredient to keep around. I eat it daily to keep my LDL low!