Protein-Packed Red Lentil Bread Rolls: No Grains, No Yeast, No Problem!
Red lentils are a pantry staple in my kitchen, but I never thought I’d use them for bread rolls! This recipe completely changed the game for me. The naturally gluten-free and yeast-free dough comes together quickly and bakes up beautifully.
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Red lentils are a staple in my kitchen, and I love experimenting with them in different dishes. This recipe transforms this familiar pantry staple into a unique and flavorful side dish. The resulting lentil bread rolls are surprisingly light and fluffy despite being naturally gluten-free and yeast-free.
These dinner rolls come together quickly with minimal prep and no kneading required, perfect for busy weeknights. I love enjoying these rolls warm from the oven with a drizzle of olive oil or alongside a hearty soup or salad.
Now, I have a satisfying side dish that’s not only delicious but also makes me feel good about what I’m putting on my plate.
Ingredients
Red Lentils: Use split red lentils for this recipe. Rinsing them thoroughly before using them removes any dirt or debris.
Psyllium Husk: This recipe requires psyllium husk (whole husks). Psyllium husk absorbs moisture and acts as a binder, creating a better texture in the rolls. Psyllium powder dissolves more readily but may not provide the same textural benefits.
Yogurt: This recipe calls for plain, unsweetened yogurt. Substitute the yogurt with an equal amount of unsweetened non-dairy yogurt alternatives for a vegan option.
Baking Soda & Lemon Juice: This duo substitutes yeast, creating a good roll rise. The lemon juice activates the baking soda, adding a subtle tang that complements the lentils. In a pinch, you can substitute with other acidic ingredients like white vinegar or apple cider vinegar.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Transfer the soaked lentils to a food processor along with psyllium husk, yogurt, oil, salt, baking soda, and lemon juice. Process everything well into a dough.
Step 1: Divide the dough into six equal parts and shape each part into a bread roll. Place on the baking sheet and top with seeds.
Step 2: Bake in the oven for 30 minutes or until golden.
Step 4: Let it cool down for 10-15 minutes before slicing.
Expert Tips
- Before using, thoroughly rinse red lentils to remove any debris or excess starch, which can affect the texture of the rolls.
- When shaping the rolls, dampen your hands slightly to prevent sticking. A light coating of oil on your hands can also work.
- Leftover rolls can be stored in an airtight container at room temperature for up to three days or frozen for longer storage.
Serving Suggestions
These bread rolls are versatile and pair well with various dishes. Use them as a base for sandwiches filled with meats, cheeses, veggies, or spreads. They also make a great accompaniment to soups and salads.
For breakfast, toast the rolls and spread with butter, jam, avocado, or nut butter for a quick morning bite. They complement roasted meats, grilled vegetables, and cheese platters, making these rolls a delightful addition to any meal.
More Red Lentil Recipes
- This flavorful lentil, pea, and potato curry is perfect served over rice or with these red lentil pancakes. For a lighter option, try this vegetable lentil curry.
- Looking for a protein-rich alternative? Try this flavorful chicken lentil curry.
- These flavorful red lentil fritters are a great snack or appetizer on their own.
- This comforting tomato lentil soup is packed with protein and flavor.
- Weeknight win alert! This creamy Red Lentil Dal with Spinach is packed with protein and flavor. Plus, it’s ready in just one pot!
If you tried this Red Lentil Bread Rolls Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Ingredients
- 1 cup red lentils
- ¼ cup psyllium husk
- ¼ cup yogurt
- 1½ tablespoons oil
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ tablespoon lemon juice
- 1-2 tablespoons mixed seeds sesame seeds, pumpkin seeds, sunflower seeds, etc.
Instructions
- Wash and soak red lentils for 3-4 hours, or overnight. Once soaked, rinse them thoroughly. Place the rinsed lentils in a sieve for 5 minutes to drain all the water.
- Preheat the oven to 350℉. Line a baking sheet with parchment paper and set it aside.
- Transfer the lentils to a food processor along with psyllium husk, yogurt, olive oil, salt, baking soda, and lemon juice. Process everything well into a dough.
- Divide the dough into four equal parts and shape each part into a bread roll. Place on the baking sheet and top with seeds.
- Bake in the preheated oven for 30 minutes or until golden. Let it cool down for 10-15 minutes before slicing.
Notes
- Before using, thoroughly rinse red lentils to remove any debris or excess starch, which can affect the texture of the rolls.
- When shaping the rolls, dampen your hands slightly to prevent sticking. A light coating of oil on your hands can also work.
- Leftover rolls can be stored in an airtight container at room temperature for up to three days or frozen for longer storage.
