Red Lentil Bread Rolls Recipe

Introduction

These Red Lentil Bread Rolls are a unique, nutritious alternative to traditional bread, perfect for anyone seeking a gluten-free option. Made primarily from red lentils and psyllium husk, they offer a satisfying texture and subtle flavor, ideal for sandwiches or as a side.

Ingredients

• 1 cup red lentils
• ⅓ cup water
• ¼ cup ground flaxseed
• 2 ¼ Tbsp psyllium husk powder (or ¼ cup whole psyllium husk)
• ½ tsp salt
• 1 tsp baking powder
• ¼ tsp baking soda
• ¾ Tbsp lemon juice or lime juice (or apple cider vinegar)
• Seeds of choice (for the top, optional)

Instructions

1. Step 1: Rinse the red lentils in a sieve under running water until the water runs clear. Soak them in a large bowl with plenty of water for at least 2 hours or overnight, then drain well.
2. Step 2: Preheat your oven to 360 °F (180 °C) and line a baking tray with parchment paper.
3. Step 3: In a food processor, blend the soaked lentils, ⅓ cup fresh water, ground flaxseed, psyllium husk, and salt until the mixture forms a sticky, dough-like consistency. Pause occasionally to scrape down the sides, ensuring even blending.
4. Step 4: Add the baking powder, baking soda, and lemon or lime juice (or apple cider vinegar). Pulse the mixture a few times to distribute these ingredients evenly.
5. Step 5: With damp hands, divide the dough into 4 equal portions and shape each into a round roll. If desired, dip the tops into seeds before placing them on the prepared baking tray.
6. Step 6: Bake the rolls for 23-25 minutes until firm. Allow them to cool completely before serving. Enjoy your fresh lentil bread rolls!

Tips & Variations

• For extra flavor, add herbs like rosemary or thyme to the dough before baking.
• Swap seeds on top with sesame, sunflower, or pumpkin seeds for variety and added texture.
• Ensure the lentils are well soaked and drained to get the best dough texture.

Storage

Store the bread rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the oven or toaster to revive their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils instead of red lentils?

Red lentils work best due to their soft texture when cooked and soaked. Other lentils may affect the consistency and flavor, but you can experiment if you don’t mind a denser roll.

Is psyllium husk powder necessary?

Yes, it helps bind the dough and adds moisture-retaining properties, which are essential for creating the right texture in these gluten-free bread rolls.

Red Lentil Bread Rolls Recipe

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4.5 from 473 reviews

These Red Lentil Bread Rolls are a nutritious, gluten-free alternative to traditional bread, made from soaked red lentils blended into a sticky dough and baked to fluffy perfection. They are easy to prepare, naturally free from grains, and perfect for sandwiches or as a side with soups and salads.

• Author: Ruby
• Prep Time: 10 minutes plus 2 hours soaking (or overnight soaking)
• Cook Time: 25 minutes
• Total Time: 2 hours 35 minutes (including soaking time)
• Yield: 4 rolls 1x
• Category: Bread
• Method: Baking
• Cuisine: Gluten-Free, Vegan
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup red lentils
• ⅓ cup water
• ¼ cup ground flaxseed
• 2 ¼ Tbsp psyllium husk powder (or ¼ cup whole psyllium husk)
• ½ tsp salt
• 1 tsp baking powder
• ¼ tsp baking soda
• ¾ Tbsp lemon juice, lime juice, or apple cider vinegar

Optional Topping

• Seeds of choice (for the top)

Instructions

1. Rinse and Soak Lentils: Rinse 1 cup of red lentils thoroughly in a sieve until the water runs clear. Then soak them in a large bowl filled with plenty of water for at least 2 hours or preferably overnight, then drain well.
2. Preheat Oven and Prepare Tray: Preheat your oven to 360°F (180°C). Line a baking tray with parchment paper to prevent sticking.
3. Blend Ingredients: In a food processor, combine the soaked lentils, ⅓ cup fresh water, ¼ cup ground flaxseed, 2 ¼ tablespoons psyllium husk powder, and ½ teaspoon salt. Blend until the mixture becomes a sticky dough. Use a tamper if your machine has one, pausing occasionally to scrape down the sides for even blending.
4. Add Leavening and Acid: Add 1 teaspoon baking powder, ¼ teaspoon baking soda, and ¾ tablespoon lemon, lime juice, or apple cider vinegar to the dough. Pulse a few times to evenly distribute these ingredients.
5. Shape the Rolls: With damp hands, divide the dough into 4 equal round portions. Optionally, dip each roll in a bowl of seeds of your choice to coat the top. Place the shaped rolls on the prepared baking sheet.
6. Bake the Rolls: Bake in the preheated oven for 23-25 minutes until firm and cooked through. Once baked, allow the rolls to cool fully before serving to develop their texture.

Notes

• Soaking the lentils overnight improves digestibility and helps achieve the right dough consistency.
• Psyllium husk acts as a binder, so don’t skip it for the best texture.
• These rolls are naturally gluten-free and vegan.
• Customization tip: use your favorite seeds like sesame, sunflower, or pumpkin seeds on top for added texture and flavor.
• Letting the rolls cool completely before cutting helps avoid crumbling.

Keywords: red lentil bread rolls, gluten-free bread, vegan bread, healthy bread, psyllium husk bread, homemade lentil bread