Swap regular bread for quick and easy, wholesome, high-fiber, protein-rich lentil bread rolls. They’re soft, fluffy, delicious, and free from flour, grains, gluten, eggs, dairy, yeast, oil, and sugar!
Why You’ll Love This flourless Bread
I’ve already shared a recipe for high-protein bread with lentils, oat flour, and chickpea flour. However, a few people reached out on social media to ask for a completely flourless version. Well, ask, and ye shall receive with this super simple lentil bread recipe!
After several batches to get it right, these wholesome lentil rolls are slightly crusty outside with a surprisingly soft middle. Unlike white bread, this bread is also loaded with protein, fiber, and beneficial nutrients from healthy red lentils. It’s also gluten-free, dairy-free, yeast-free, grain-free, soy-free, oil-free, eggless, and sugar-free!
Enjoy it as-is or toasted with mashed avocado, pickled red onions, or sauteed oyster mushrooms, alongside vegan soups and stews, and for sandwiches and burgers. You might also enjoy my 2-ingredient lentil tortillas/flatbread, oatmeal seed bread, and/or keto bread.
The Ingredients and Substitutes
- Dried Lentils: I use red lentils, though green or brown lentils work as well (they turn out denser though), but require 8 hours of soaking.
- Ground flaxseed: Works as a great binder and contains healthy fat.
- Psyllium husk powder: This makes the dough easier to work with, helping it mimic gluten dough’s tenderness and elasticity and the rolls rise better.
- Baking soda + powder: Skip yeast and rely on these leavening agents for lift. Ensure they’re in date.
- Lemon or lime juice: Or any kind of vinegar like apple cider vinegar, white vinegar is needed to activate the baking soda.
- Water
- Salt
- Seeds: (Optional) Sprinkle over the top for crunch and extra nutrients. I.e., sunflower seeds, pepitas, hemp seeds, chia, flax, etc.
How to Flavor Lentil Bread?
If you like, you can optionally add some of the following ingredients:
- Spices: i.e., garlic powder, onion powder, paprika, red pepper flakes, nutritional yeast, turmeric, cumin, etc.
- Herbs: Use fresh or dried herbs like Italian Seasoning, Herbs de Provence, rosemary, thyme, oregano, sage, dill, basil, scallions/green onion, etc.
- Add-ins: i.e., chopped olives, sun-dried tomatoes, jalapeño, roasted garlic, caramelized onion, shredded vegan cheese, roasted red pepper, etc.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Red Lentil Bread Rolls
- First, rinse the lentils in a sieve until the water runs clear. Then, soak them in a large bowl covered with plenty of water for at least 2 hours or overnight, then drain.
- Preheat the oven to 360 °F (180 °C) and line a baking tray with parchment paper.
- Blend the soaked lentils, fresh water, ground flaxseed, psyllium husk, and salt in a food processor until it forms a sticky dough mixture.
If your machine has a tamper, use it, and/or pause the machine to scrape down the sides so the ingredients are fully, evenly blended.
- Add the baking soda + powder and lemon or lime juice (or vinegar) and pulse for a few seconds until well distributed.
- Using damp hands, divide the dough into 4 round ‘rolls’ and transfer them to the prepared baking sheet, optionally dipping each into a bowl/plate of seeds first.
- Bake the lentil bread rolls for 23-25 minutes, then leave them to fully cool. Enjoy!
How to Store?
Make ahead: Soak the lentils overnight, ready to puree the ingredients the following day.
Store: Allow the lentil bread rolls to fully cool and store in an airtight container at room temp for 1-2 days.
Freezer: Flash freeze until solid, then transfer to a Ziplock for up to 3 months. Thaw at room temperature for several hours or in a microwave using the defrost setting.
FAQs
Is red lentil bread healthy?
This lentil bread minimizes empty calories, using fiber, protein, and antioxidant-rich red lentils (which contain several vitamins and minerals, like B vitamins, iron, magnesium, and potassium).
Combined with the protein, fiber, several vitamins and minerals, and heart-healthy omega-3s in ground flaxseed (and the optionally seedy topping), these lentil buns may not be very low calorie but are packed to the brim with wholesome nutrients.
Can I make a loaf with this recipe?
I haven’t tried it yet, but I imagine you’d be able to bake it in a loaf pan if you double the recipe, increasing the time to 45-50 minutes.
Can I use sprouted lentils?
Yes, that should work fine, and the bread may even puff up more, though I haven’t tried it.
Can I substitute the psyllium husk?
I don’t recommend it, as psyllium husk is essential for the dough texture. You could use more ground flaxseed (like I did for my keto bread), but it’s a weaker binder, so you’d need more, and it yields denser bread that won’t rise much.
Recipe Tips and Notes
- Soaked lentils expand: 1 cup of dried lentils expands to about 2.5 cups soaked. Use the full soaked amount.
- Work quickly: Once you’ve added the baking soda + powder and lemon/lime juice or vinegar, the reaction will start immediately, so work quickly to form the rolls and get them in the preheated oven within 10 minutes maximum. Ensure the baking soda + powder is in date.
More Gluten-free ‘Bread’ Recipes
- Almond flour tortillas
- The best gluten-free bread
- Potato flatbread
- Gluten-free bread rolls
- French baguette
- Gluten-free pita bread
If you try this healthy red lentil bread recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
Red Lentil Bread Rolls
Video
Ingredients
- 1 cup (200 g) red lentils
- ⅓ cup (75 ml) water
- ¼ cup (20 g) ground flaxseed
- 2 ¼ Tbsp (20 g) 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
- Seeds of choice for the top (optional)
Instructions
- You can watch the short video for visual instructions.First, rinse the lentils in a sieve until the water runs clear. Then, soak them in a large bowl covered with plenty of water for at least 2 hours or overnight, then drain.
- Preheat the oven to 360 °F (180 °C) and line a baking tray with parchment paper.
- Blend the soaked lentils, fresh water, ground flaxseed, psyllium husk, and salt in a food processor until it forms a sticky dough mixture.If your machine has a tamper, use it, and/or pause the machine to scrape down the sides so the ingredients are fully, evenly blended.
- Add the baking soda + powder and lemon or lime juice (or vinegar) and pulse for a few seconds until well distributed.
- Using damp hands, divide the dough into 4 round ‘rolls’ and transfer them to the prepared baking sheet, optionally dipping each into a bowl/plate of seeds first.
- Bake the lentil bread rolls for 23-25 minutes, then leave them to fully cool. Enjoy!
Notes
- Soaked lentils expand: 1 cup of dried lentils expands to about 2.5 cups soaked. Use the full soaked amount.
- Work quickly: Once you’ve added the baking soda + powder and lemon/lime juice or vinegar, the reaction will start immediately, so work quickly to form the rolls and get them in the preheated oven within 10 minutes maximum. Ensure the baking soda + powder is in date.
Nutrition information is an estimate and has been calculated automatically
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Hi will these work without the flax seeds?
Thanks
Ani
Hi, yes, it works, but the result wasn’t as good.
Can these be baked in an air fryer?
I haven’t tried it, but it might work! I would reduce the temperature slightly (about 20°F/10°C lower than the oven temperature) and check for doneness after 13-15 minutes. Let me know how they turn out! 🙂
This looks so good 🤤 I will try making them with sourdough 🙂
these are divine, I just took them out of the oven. I used an immersion blender and it worked very well. the dough was spongy and perfect. they will be in weekly rotation for sure. I’m going to dip in soups such as creamy carrot soup. they are also good plain right out of oven
Wonderful! Thanks so much for your amazing feedback! 🙂
Hello.
I wasn’t sure how much grams would be 1/4 cup whole psyllium husks. Can you please let me know? The brand I use says 1 tablespoon is 5 grams, so I would use 20 grams whole husks? It seems like it would equal the 20 grams powder? I’d like to use grams for it all for accuracy.
Thank you,
Hiroshi
Hi! Yes, it’s 20 grams as stated in the recipe. I always recommend using the metric measurements I provide for the best results in all baking recipes. 🙂
Hi Ella, just made these and they came out great – I love them!
my question is could I use dry lentil instead and bring them into flour and use that instead?
the reason I ask is my blender struggles with dough type mixtures ie not wet and not dry.
I look forward to your response
Hi Angela, I never tried that, so cannot tell you how they will turn out. You will probably need more water and the result will be different.
Please report back if you give it a try.
légers et moelleux, ces petits pains sont divins au petit déjeuner. Merci Ela !
You are very welcome, Karine. 🙂
Iovely rolls except have a red lentil Taste can that it be disguised
Hi, would this work with baking spices like cinnamon & nutmeg rather than savory spices?
Yes, that should work too! 🙂
Greetings from Italy Ela,
this is my second recipe ant it turned wonderful.
They grow up like real bakery’s buns, so cute with the seeds on the top.
I’ve never used the physillium husk and I bought to make this recipe, it’s incredible.what it does.
I didn’t have red lentils so I used the green little ones, and the flavor is more intense, not suited to all tastes but for me and my daughter they work fine.
Thank you, i will try others
You are very welcome, Alessia. 🙂
They turned out perfect! I love the taste of these healthy rolls.
delicious, easy, and full of protein and fiber. great recipe! thank you so much!!!!
You are very welcome, Natalia. I am so glad you like the recipe. 🙂
Have you tried freezing them?
Hi Flor, please check the section “HOW TO STORE” in the post:
I Love this recipe !EXCEPT for the psyllium. Anyone with a wheat sensitivity should not use psyllium. I read your note on the flax seed as a substitute; but do you know of any substitute that would give the texture of this recipe? What say you.
You can try out xanthan gum, maybe 1 teaspoon could be enough. I haven’t tried it myself, though.
I’m new at your site and loving it! do you think these rolls could be made into a loaf for slicing?
I saw that you have a lentil loaf but it calls for brown or green lentils which I don’t have,
Thank you!
Hi Judy, yes, I think so. Please check the FAQ section where I answered this. 🙂
I made these today and they are delicious. I didn’t have psyllium so I used an equal amount of ground chia seeds. I also made 6 instead of 4 which works great for my small appetite. Thanks for such a unique recipe and a nice amount of healthy protein!
Hi Judy, I am so glad you liked them, even though you used chia seeds instead of psyllium. 🙂
Ella, I have a similar “bread” recipe where the main ingredient is ground flax seeds (very good bread).
I make it completely without a food processor.
However, I’m so excited to try this recipe and the options of all the additional ingredients, yet, a simple bread recipe.. My goal is to make this bread for Sunday brunch
Awesome! I hope you will like it. 🙂
how did you make it wthout processor?
I want to try these. Could I use ground chia instead of flax?
Hi Gerry, I would rather recommend adding a little bit more psyllium husk (e.g. 5 grams more) instead of the flaxseed. I tried chia once and they ended up denser.
hi
could you grind up the seeds and add inside the dough? I want the nutrition but kids will just pick off the seeds thanks
Yes, it’s definitely worth a try! 🙂
Have you made this without a food processor? I only have a Vitamix blender or a Nutribullet blender.
A Vitamix should be fine. I would just make sure to use a tamper. 🙂