Name: Quick Vegan Lentil Bread Rolls | GF
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1½ cups red lentils (dry, soaked for at least 2 hours or overnight and well drained); ⅓ cup whole psyllium husk; 3 tsp baking powder; 2 tbsp apple cider vinegar; ¼ cup water; ½ tsp Himalayan salt

Quick Vegan Lentil Bread Rolls | GF

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Venelina Dove M.D.

Print Recipe

Prep Time 5

Cook Time 30

Total Time 35

Servings 4 rolls

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Ingredients

1½ cups (225 g) red lentils dry, soaked for at least 2 hours or overnight and well drained
⅓ cup (22 g) whole psyllium husk
3 tsp baking powder
2 tbsp apple cider vinegar
¼ cup (60 ml) water
½ tsp Himalayan salt

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Instructions

Soak the lentils for at least 2 hours or overnight in a large bowl with plenty of water. Then, rinse and drain them well.
Preheat the oven to 350°F (180°C) and line a baking pan with parchment paper.
Place all ingredients in a food processor. Blend for several minutes until everything is well mixed and sticks together.
Gently press the dough between your hands and shape it into a log. Then, divide it into four equal pieces. Shape each piece into a ball and transfer it to a parchment paper-lined baking pan. Sprinkle some seeds on top of each roll. (While the dough is soft to the touch, it should keep its form and stick together).
Bake for about 30 mins and let them cool for a while before slicing. Enjoy!

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Notes

Use whole psyllium husk and not psyllium powder. It acts as a binder in this recipe. I don't recommend substituting it for any other ingredient.
The recipe makes four regular bread rolls, but feel free to adjust the size to your preference, making them larger or smaller as you like.
You can enhance the bread rolls' flavor by adding various herbs and spices, such as onion powder, cumin, savory, oregano, rosemary, and more.

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