I wasn’t sure about the red lentil bread trend at first, but I decided to try it. I’m so glad I did because these vegan red lentil rolls turned out amazing. We had them for breakfast, and they were delicious, family approved recipe! I think it could use some more salt. I will add 2 tsp of salt next time I make it.
Please let me know what you think.
Red Lentil Rolls Recipe .
Ingredients
2 cups red lentils (soaked for at least 3 hours)
1 ¼ teaspoons baking soda
3 teaspoons apple cider vinegar
2 tablespoons olive oil (optional, for extra moisture)
½ cup psyllium husks (helps bind the dough)
2 tablespoons flax seeds, sesame seeds, or sunflower seeds
½ cup water (adjust as needed for consistency)
2 tablespoons everything bagel seasoning (optional, for topping)
½ teaspoon salt (optional, for flavor)
Instructions
Rinse the red lentils thoroughly under running water to remove any impurities. Soak them in water for at least three hours until they soften. Once soaked, drain and rinse them again before setting them aside.
Preheat the oven to 375°F (190°C). In a blender or food processor, combine the soaked and rinsed lentils with water, psyllium husks, baking soda, apple cider vinegar, olive oil (if using), and salt. Blend until a smooth mixture forms. Stir in the choice of flax seeds, sesame seeds, or sunflower seeds for added texture and nutrition.
Transfer the dough to a cutting board and divide it into eight equal portions. An easy way to do this is by first cutting the dough in half, then dividing each half into four equal pieces. Roll each portion into a small ball and place them on a parchment-lined baking sheet, ensuring enough space between them. Sprinkle everything bagel seasoning on top for extra flavor if desired.
Bake the rolls for 20 to 25 minutes or until they turn golden brown and feel firm to the touch. Once baked, let them cool on a wire rack before serving. These red lentil rolls can be enjoyed fresh or toasted for a crispier bite. Store any leftovers in an airtight container for up to five days.