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Five red lentil gluten-free rolls with black and white sesame seeds on top on a round wooden cutting board next to a sliced roll topped with hummus and kimchi and a serrated knife.
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Lentil Bread (Vegan)

4-Ingredient Easy Gluten-Free Lentil Bread (Vegan), made with red lentils for extra protein. The perfect texture every time. Healthy and delicious.
Prep Time15 minutes
Cook Time20 minutes
Soaking time:3 hours
Total Time35 minutes
Course: Side Dish
Cuisine: Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 Rolls
Calories: 282kcal
Author: Nisha Melvani

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)

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

Calories: 282kcal | Carbohydrates: 33g | Protein: 15g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 180mg | Potassium: 594mg | Fiber: 19g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 5mg
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