Red Lentil Bread Rolls

Transform red lentils into amazing gluten-free and yeast-free bread rolls. Quick and easy recipe for delicious lentil dinner rolls.

5 from 1 vote

Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Side Dish

Cuisine: All

Servings: bread rolls

Author: Shilpa

▢ 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.

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.

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.

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