Lentil bread rolls are a great alternative to standard bread rolls. They’re perfectly crusty on the outside, soft (but quite dense) on the inside. and have an incredible toasty, whole-grain taste, just like your favorite artisan rolls. They’re vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, nut-free, and refined sugar-free.
Finding high-quality, minimally processed, ideally grain-free, sprouted bread in a grocery store is challenging. I would go as far as to say that it’s nearly impossible!
Personally, I don’t eat white bread. Despite white bread’s popularity and its benefit as a convenient, portable food, it has very little nutritional value. It contains processed, refined carbohydrates with most nutrients and fiber removed and added sugar. The sugar content in the average slice of processed bread varies but can be as high as 3g.
Whole wheat bread often isn’t much better. Most whole-wheat bread varieties contain enriched, refined flour as the first ingredient, meaning the bread contains more refined flour than whole wheat. In addition, the team behind Modernist Bread: The Art and Science – looked at 50 years of health and nutrition studies and concluded that human digestion doesn’t break down the whole wheat the way chemical analysis in a lab does, and that means our bodies don’t actually absorb many of the vitamins and minerals from whole wheat.
Of course, there’s also an array of gluten-free breads containing no wheat whatsoever. However, these are typically full of empty calories – starches and gums – and hidden sugars.
So, I make my own bread. Always. I honestly don’t remember the last time I bought bread. I have several bread recipes on the blog I love, and these lentil bread rolls are just another recipe in the rotation. Whether you are looking for a gluten-free option or want to switch up your bread game, lentil bread rolls are definitely worth a try.
Tips for Making Lentil Bread Rolls
Ingredients
You only need a few ingredients to make these grain-free bread rolls:
- Red lentils: lentils are the star ingredient of this recipe. You can use any variety you like – I prefer red lentils because they take the shortest time to soak and give the bread rolls a beautiful light brown color. The combination of red lentils and psyllium makes the bread rolls look like whole wheat bread rolls. Regardless of the variety, use dry lentils, not cooked!
- Psyllium husk: psyllium acts as a binder in this recipe. It adds gluten-like structure, tenderness, and elasticity by producing a colloidal system. In other words, it binds water and, even at very low concentrations, can cause a significant increase in the viscosity of a liquid, forming a springy, somewhat extensible dough.
- Olive oil: I have made these rolls with and without oil and prefer adding oil. The olive oil improves the crumb structure, making softer and more moist bread rolls. This is because the oil in the dough prevents water from evaporating during baking. As the water is retained, it keeps the baked bread moist and tenderized.
- Baking soda: since these red lentil bread rolls contain no yeast, baking soda acts as a leavening agent. You could use baking powder as a substitute, but I don’t recommend it. First, baking soda is about four times as strong as baking powder, so you would need to use around four times as much powder as soda to create the same rising ability, potentially causing the bread rolls to have a chemical or bitter taste. Second, baking soda helps baked goods brown better. So, use baking soda if possible.
- Lemon juice: baking soda needs an acidic ingredient to produce carbon dioxide. The small bubbles of carbon dioxide gas become trapped in the dough, causing it to rise. Lemon juice is a common acid, but vinegar can be used in this recipe.
- Salt: as with almost all foods, salt imparts flavor to bread. If you’ve ever tried bread without salt, you’ll know it tastes bland and flavorless, so add a generous pinch of salt.
How to Make Red Lentil Bread Rolls
Once the lentils are soaked, the actual process of making lentil bread rolls is quick and easy. Here’s how to make lentil bread rolls at home:
- Soak the lentils. Add the dry red lentils to a bowl, cover them with water, and let them soak for at least 2 hours, ideally 8 hours. Once soaked, drain the soaking water and rinse the lentils.
- Sprout the lentils (optional). Transfer the soaked lentils into a strainer and set the strainer over a large bowl so any excess water can drain. If you’re using a sprouting jar, invert it into a large bowl or another object that allows it to sit at an angle. This lets water drain constantly. The lentils must stay moist but shouldn’t sit in water. After 8-12 hours, sprouts should start to emerge. If there are no sprouts, drain, rinse, and leave again for a few more hours. While sprouting is not necessary, it does boost fermentation activity.
- Blend. Add the sprouted (or just soaked) lentils to a food processor together with the water, psyllium, olive oil, baking soda, and salt, and process until a dough forms. Finally, add the lemon juice and process until just combined. The reaction baking soda creates upon contact with acid is immediate, so don’t let the dough rest and work as quickly as possible before all the bubbles dissipate.
- Shape the bread rolls. Shape the dough into a log and divide it into four equal pieces. Shape each piece into a neat ball and transfer it to a parchment paper-lined baking sheet. I typically use a cast iron griddle and bake the rolls without parchment paper.
- Bake. Slide the baking tray into the oven and bake the bread rolls at 356ºF/180ºC until crispy and golden brown, for about 25 minutes.
- Cool. Transfer the bread rolls onto a cooling rack and let them cool completely.
How to Serve Red Lentil Bread Rolls
These bread rolls are very filling. Just one lentil bread roll will keep you full for hours!
I typically serve these bread rolls with purred soups or stews for a complete meal. They’re also great with hummus or an avocado spread (½ avocado – mashed with ½ tsp. lemon juice, salt, and black pepper).
How to Store Lentil Bread Rolls
- Storing at room temperature: these rolls are best on the day they’re made. To keep the rolls fresh and soft, let them cool thoroughly, then store them at room temperature in an airtight container for 1 day.
- Freezing: transfer the red lentil bread rolls to an airtight container and freeze them for up to 1 month.
More Grain-Free Bread Recipes
- Low-carb bread rolls: similar to the lentil bread rolls, these low-carb bread rolls also rely on psyllium husk. However, the main ingredients are almond flour and coconut flour instead of lentils. They have a light crust and a soft, chewy crumb.
- Nut and seed bread: this bread is quite unique in that it is not leavened. It’s made entirely from nuts and seeds, and it’s dense, chewy, and filling.
- Buckwheat quinoa bread: making sourdough bread with a starter requires planning and practice. This buckwheat quinoa bread is a type of sourdough bread that doesn’t rely on any starter! It has a slightly tangy flavor and a hearty texture with a firm crust and a moist, soft interior.
If you try any of these recipes, please, leave a comment and rate the recipe below. It always means a lot when you do.
Red Lentil Bread Rolls
Ingredients
- 1 cup red lentils
- 1/4 cup whole psyllium husk
- 1/4 cup water
- 1 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 2/3 tsp. baking soda
- 1/2 tsp. salt
Instructions
- Soak the lentils. Add the dry red lentils to a bowl, cover them with water, and let them soak for at least 2 hours, ideally 8 hours. Once soaked, drain the soaking water and rinse the lentils.
- Sprout the lentils (optional). Transfer the soaked lentils into a strainer and set the strainer over a large bowl so any excess water can drain. If you’re using a sprouting jar, invert it into a large bowl or another object that allows it to sit at an angle. This lets water drain constantly. The lentils must stay moist but shouldn’t sit in water. After 8-12 hours, sprouts should start to emerge. If there are no sprouts, drain, rinse, and leave again for a few more hours. While sprouting is not necessary, it does boost fermentation activity.
- Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 356ºF/180ºC.
- Process. Add the sprouted (or just soaked) lentils to a food processor together with the water, psyllium, olive oil, baking soda, and salt, and process until a dough forms. Finally, add the lemon juice and process until just combined. The reaction baking soda creates upon contact with acid is immediate, so don't let the dough rest and work as quickly as possible before all the bubbles dissipate.
- Shape the bread rolls. Shape the dough into a log and divide it into four equal pieces. Shape each piece into a neat ball and transfer it to a parchment paper-lined baking sheet.
- Bake. Slide the baking tray into the oven and bake the bread rolls until crispy and golden brown, for about 25 minutes.
- Cool. Transfer the bread rolls onto a cooling rack and let them cool completely.
- Store. Leftover bread rolls are best on the day they’re made. To keep the rolls fresh and soft, store them at room temperature in an airtight container for 1-2 days. For longer-term storage, freeze in an airtight container for up to 1 month.
In would like to make these red lentil bread rolls. please tell me how to do this without a food processor or mixer
Hi Nina – I apologize for the late reply! I somehow missed your comment! Unfortunately, you do need a food processor (or a powerful blender) for this recipe.
I have psyllium powder…could I use this?
HI Sandy – whole psyllium husk and psyllium powder are typically interchangeable – except that instead of 4 Tbsp. of whole psyllium, you would only need about 3 Tbsp. of powder. To be honest, I prefer whole psyllium for several reasons, but psyllium powder should work. I haven’t tried making this recipe with psyllium powder (yet), so unfortunately, I can’t guarantee the results. Please, let me know how it goes if you give it a try.
Hi there, love your recipes! I live in the country and I can’t get psyllium husks at my local grocery store. Do you know if flax meal would work? Thanks for any info!
Hi Sharon – that’s a great question. I have had a few people ask me if they can substitute the psyllium husk with flaxseed meal, but I haven’t tried it. The reason I chose psyllium over flax seeds is that psyllium is a much stronger binder than flaxseed meal. So, you would likely need to use more flaxseed meal for the recipe to work. I will start experimenting with flaxseed meal and see if I can make it work.
I made these today – they were excellent. Pre-soaked and sprouted for a day – they came out round and puffy (I was afraid they’d deflate, but that never happened). I used apple cider vinegar instead of lemon juice. They need more salt in my opinion too. I sliced each one into 4 slices and toasted – it was so yum with avocado and cheese. Thank you for the recipe!
Amazing! So happy to hear that, Olga! Thank you so much for your feedback!
Hey Petra, could a jump to recipe button be included on your posts. Thanks much
Hi Kim – I will definitely look into it. I am currently getting my website redesigned, so hopefully I can include it.
This blew me away, thank you for sharing. Really rare to find a gluten free loaf that has such simple ingredients.The dough formed well with an incredible texture and it was so fun to see the transformation from lentils to dough. And it was delicious.
Thank you!!
Awesome! Thank you so much for the wonderful feedback and rating, Charlotte! So happy you enjoyed the recipe 🙂
I tried these rolls (I just soaked the lentils) and my husband announced that he was GOBSMACKED at how good they were. They even have the texture of normal bread rolls, which is wonderful.
I can’t thank you enough for this amazing and simple recipe!!
Hi Lee-Anne, thank you so much for taking the time to share your feedback and rating even on my blog. You are the best!
Absolutely amazing bread rolls! My entire family devoured them in one sitting. Thank you for sharing such wonderful recipes.
You are very welcome, Dana! So glad you liked the recipe!
I soaked 1 cup of red lentils and I have around 2.5 cups now. When you make the dough, do you use all the soaked lentils, or only 1 cup of the soaked lentils?
Hi Judy – yes, use all the soaked lentils. How did the bread rolls turn out?
Hi Petra, I made this recipe and used ground flax instead of psyllium husk. However the 1 cup of lentils after soaking was about 2.5 cups and it never made a dough consistency. More like cake batter. How many cups of soaked lentils did you use?
HI Lynn – yes. that is correct. A cup of dried lentils is about 2.5 cups of soaked lentils (which is what I used). Unfortunately, you can’t simply swap psyllium husk for flaxseed meal. Psyllium is a much stronger binder than flaxseed meal, so you would need to use more flaxseed meal for the recipe to work.
I did the same thing (substituted flax for husk)… yup, ended up with wet sticky dough that I had to add lentil and wheat flour too – which essentially bypasses what I was trying to do with flour free rolls. They still came out OK. Followed recipes to exactly many times now and it is perfect. I also experimentally add turmeric, pepper, onion, garlic powder, paprika, saffron, nutritional yeast, herbs de Provence- whatever I’m in the mood for- 2-4 TB and it’s always terrific. Perfect gluten free vegan wheat free sugar free!
Thank you, they were yummy though!
Thank you, Lynn!
I just made these this morning and they are amazing! I wasn’t sure how this would turn out and I have to say I am SHOCKED at how good this are and I am just surprised and thrilled to have this option in my life!!!!! Thank you for sharing this recipe it is a game changer for my health journey! You give me hope that I can do this!
Yay! So happy to read your comment, Tea! Thank you so much for taking the time to share your feedback!
I’m going to try these tomorrow because of your recommendation Tea. I need more protein in the morning & can’t have eggs. So excited!
Wonderful! Let me know how you like them, Diana 🙂
Hi Petra!
Great recipe you have there! Do you think this would turn out well if baked as a whole loaf?
If so, what changes would you make to the measurements and baking time?
Thank you!
Hi Raphaela – I haven’t tried it yet, but I am testing a very similar recipe as a loaf. I will share the recipe soon 😉 If you do try these rolls as a loaf, please, let me know how it goes.
Thank you so much for sharing this recipe! We are gluten/dairy free and miss bread. These are so filling and healthy. I’m so thankful for this recipe.
Thank you for your comment, Delana! So happy you’re enjoying the recipe 🙂
I would love to make these again. I tried without psyllium but used flax instead. It didn’t form a dough though, just stayed a wet thick soup. Any suggestions?
Hi Lynne – the psyllium husk is an essential ingredient in this recipe. You could potentially substitute psyllium with flax, but you would need to use more because flax seeds are a weaker binder than psyllium. I haven’t tried this recipe with flax seeds, so I am not sure what the exact amount would be.
Hi Petra,
I have prepared these delicious and filling ‘Red Lentil Bread Rolls’ a few times now, and they turn out perfect every time.
Thank you so much for sharing the recipe on your website.
Sophie
Amazing! Thank you so much for the feedback, Sophie! I am so glad you like the recipe so much!
Was a bit skeptical at first but wow!!! Cannot believe I got such gorgeous rolls out of beans. I would add more salt next time. I did add a little extra water because the food processor wasn’t mixing it easily. Maybe that’s because I doubled the recipe. Definitely a keeper. Thank you
Would love to send you a picture of them.
That’s awesome! Thank you for the wonderful feedback, Hanna. You can send the photos to my email if you’d like: info(at)nutritionrefined.com. I would love to see them 🙂
Can you cook the lentils instead of pre soaking them?
Hi Josee – you can sprout the lentils, but not cook.