Lentil Bread (Vegan) (2024)

4-Ingredient Easy Lentil Bread (Vegan), made with red lentils for extra protein. The perfect texture every time. Healthy, delicious and dairy-free. This protein-rich red lentil bread is flourless, making it a suitable choice for people with gluten sensitivity or celiac disease. (Grain-free, soy-free, nut-free, and refined sugar-free.)

These no-yeast, vegan, gluten-free lentil rolls pack in both soluble and insoluble fiber, keeping you satisfied for hours. Plus, they actually taste good! These vegan rolls are deliciously crusty on the outside, and perfectly soft and springy on the inside. Even kids love them.

Enjoy these as a healthy snack paired with hummus and kimchi. Or shape them into sandwich rolls and make mini sandwiches. They keep well for up to 2 days on the counter, and can be frozen for later use.

This lentil bread recipe was inspired by my 2-Ingredient Flaxseed Crackers, and pair well with this Avocado Crema recipe on my site.

👩🏼‍🌾 Ingredients

• Red lentils are a nutrition powerhouse. (I used split red lentils for this recipe.) These tiny gems are packed with protein, iron, and fiber. Plus, lentils have a low glycemic index, which means they cause a gradual increase in blood sugar levels. By incorporating red lentils into bread, you add nutritional diversity to your diet, making it more balanced and wholesome. (Read myVegan Protein Guide with Recipesfor more high-protein plant-based foods.)
• Baking soda reacts with apple cider vinegar creating carbon dioxide bubbles that allow the bread to rise. Baking soda is the best leavening agent for these lentil gluten-free rolls. A little bit goes a long way, so it does not change their wholesome flavor. This is a yeast-free and gluten-free bread recipe.
• Oil contributes to the overall texture of the bread, giving it a smoother and more even crumb structure. I recommend adding some but it is optional.
• Sesame seeds are a decorative element, but can be omitted.
• Psyllium husks are a worthwhile investment for making healthy breads. Many gluten-free flourless bread recipes require psyllium husk for the best texture. It guarantees a good crumb structure and the bread holds together very well. Use whole psyllium husks and not the powdered variety. It is widely available at health food stores, and online. Not only are they great for baking, psyllium husks may improve digestive health, heart health, and colon health, and are also beneficial for weight management and blood sugar control.

See recipe card for quantities.

🥖 Substitutions

• Psyllium husks - You can substitute the husks with flaxseed meal (see recipe for quantities). Use golden flaxseed meal for this recipe as it has a milder flavor, and soak the red lentils for a maximum of 4 hours. I much preferred the springy texture with psyllium husks, but it does work with flaxseed meal. The bread will be more dense, and the dough is stickier, but don't panic, it bakes well. Add seasonings to taste.
• Red lentils - brown and green lentils will work but soak them for at least 8 hours beforehand
• Olive oil - use any neutral flavored oil, or omit entirely
• Sesame seeds - substitute with everything bagel seasoning, sunflower seeds, or omit entirely
• Dried herbs and spices - add onion powder, garlic powder, paprika, or dried herbs for more flavor

Serve with my Easy Creamy Mushroom Soup for a hearty and protein-packed meal. Visit my Vegan Breakfast Recipes page for more gluten-free snack ideas.

📖 Instructions

Rinse the lentils: Transfer the red lentils to a medium bowl and add water to cover. Use your hands to rinse them thoroughly. Drain the lentils using a mesh sieve and discard of the cloudy water.

Step 1. Soak the lentils:Add the lentils to a medium bowl with water to cover by about 2-inches high. Soak them for at least 3 hours, but preferably overnight.

Step 2. Drain the lentils and discard the water.

Preheat the oven to 360ºF.

Step 3. Transfer the lentils, psyllium husks, oil, water, and baking soda to the canister of a food processor. Then pour the apple cider vinegar directly onto the baking soda. The bubbling reaction between these two ingredients is what allows for the dough to rise, so it is important to move quickly from this point on. Process the ingredients until just combined.

Step 4. Remove the lentil doughfrom the canister and transfer it to a cutting board. Roll the dough into a ball and divide it into two roughly equal parts. Shape both parts in two logs and cut each log into 4 roughly equal parts for a total of 8 pieces. (Use a sharp knife or a bench scraper.)

Step 5. Roll each piece into a balland transfer them to a large baking sheet, leaving about 2 inches between each ball. Sprinkle sesame seeds onto each ball, if using.

See Also

One Bowl Chocolate Greek Yogurt Banana MuffinsBrokkoli Käse Nuggets - Sweet & HealthyApple Pie Oatmeal Cookies (Healthy & Easy!) | Amy's Healthy BakingMiddle Eastern Sambousek Egg Rolls

Step 6. Bake at 360ºF for about 20 minuteson the middle rack, or until golden brown. Set aside to cool for at least 10 minutes before slicing. Serve these Easy Gluten-Free Vegan Rolls with your favorite spread or nut butter.

💡 Expert Tips

• To make lentil bread with flaxseed meal, use 1 cup flaxseed meal, ¼ cup water, and include the oil. The dough will be sticky but don't panic. It works. Bake at 360ºF for about 17 minutes, or until golden brown. Use golden flaxseed meal for a milder flavor. (Soak the lentils for 3 to 4 hours maximum or the dough will be too wet.)
• Use all of the soaked lentils to make the bread. The initial amount is 2 cups dried lentils, but this will expand upon soaking. Transfer the whole amount after soaking and draining to the food processor.
• Baking soda reacts with apple cider vinegar creating carbon dioxide bubbles that allow the lentil bread to rise. Work quickly to get the bread into the oven once you see this reaction happening. Make sure your baking soda is not expired or they will not rise well.
• Use a nonstick baking sheet or line a large sheet with parchment paper.
• Storage: Store any remaining Easy Gluten-Free Vegan Rolls in an airtight container for up to 2 days. Do not refrigerate. You can freeze them in a freezer-safe container for up to 3 months.

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📖 Recipe

Vegan Lentil Recipes