Easy to make, high protein, gluten free lentil bread recipe made with just 5-6 ingredients, is so simple to make and perfect for breakfast or snack. It is no yeast, no knead, dairy free and naturally vegan or vegetarian.
I find homemade breads to be better than packaged commercial breads which are laden with preservatives and artificial flavours. They taste so much fresher and you can also control the amount of salt or fat used in making them.
Generally a little extra effort needs to be put while kneading bread dough to develop gluten but as this bread has no flour, there is no need to knead and the entire dough can be made in food processor or blender jar in just 4-5 minutes.
This lentils bread or dinner rolls recipe is:
- No yeast
- No flour
- Dairy free
- Gluten free & High protein
- Can be baked in oven or air fryer.
Ingredients you’ll need:
Red Lentils: To make these bread rolls, we will use masoor dal or split red lentils (also known as orange or pink lentils). Red lentils are naturally gluten free and great source of protein, fibre and iron, magnesium and zin etc.
Before using lentils, we first wash them well and then soak for at least 5-6 hrs. Soaking is an essential step as it makes lentils tender and easily grind-able for bread dough.
Psyllium Husk: As lentils don’t have any gluten, psyllium husk acts as binding agent, gives elasticity & structure to the bread. It is a gluten free ingredient extracted from shrub ‘Plantago Ovago’. In Indian it is commonly sold by the name ‘Isabgol’. Fo this bread recipe, we will use ‘whole’ psyllium husk variety and not the powder one.
Olive Oil: It gives softness and flavour to the bread. Skipping it may give you slightly dry and brittle bread texture. Instead of olive oil, you can use any oil or cold-pressed oil also like sunflower or avocado oil.
Leavening agent: As this lentil bread is made without yeast, it is necessary to add some kind of leaving agent which aerates and makes it light in texture. For this reason we use a mixture of baking soda and lemon juice in recipe.
Baking soda is basically sodium bicarbonate and on coming in contact with lemon juice (or any other acidic medium like vinegar) it release carbon dioxide which is seen in the form of bubbles. Instead of lemon juice, you can also use white vinegar or apple cider vinegar.
Seasoning: The bread can be seasoned with plain salt, sea salt or pink Himalayan salt. Lentils have a peculiar aroma of their own which some people might find overpowering. To balance it, you can add some garlic powder or dried herbs like rosemary to the bread dough.
Mixed seeds: The lentil rolls can be topped up with different seeds like sesame seeds, flax seeds, sunflower or pumpkin seeds for adding crunchy texture. However they are totally optional.
Serving Ideas:
- There are so many ways this red lentil bread can be enjoyed. You can make sliders using them or slice them in half, toast and make avocado toast or cream cheese / guacamole / hummus toast topped with sliced onions, cherry tomatoes, lettuce etc.
- They can be served with pasta, soup or gravies to mop up the sauce or can be cut into cubes and baked / air fried to make gluten free croutons for soups or to sprinkle over salads.
- Slice them in half and make this delicious air fryer cheesy garlic bread for appetiser, snack or side dish.
More red lentil recipes:
Ingredients:
- Split Red Lentils (Masoor Dal) – 1 cup (200 gms)
- Whole Psyllium Husk- 1/4 cup (20 gms)
- Olive Oil- 1 tbsp
- Water- 1/4 cup (60 ml)
- Salt- 1 tsp (to taste)
- Baking Soda- 3/4 tsp
- Lemon Juice / Vinegar- 1 tbsp
- Mixed seeds- 1 tbsp (optional)
- Garlic Powder- 1/4 tsp (optional)
- Dried herbs (Oregano / Rosemary)- 1/4 tsp (optional)
Directions:
Step 1:
Transfer lentils in a big bowl and add water to them. Wash well while scrubbing to get rid of any dirt. Discard the water. Repeat this step 2-3 times till water runs clear. Soak for at least 5-6 hrs or better overnight.
(Note: The water level should be at least 2 inches above the level of lentils as they swell with time by absorbing water.)
Step 2:
Set the oven for preheating at 180°C (360°F). While the oven is preheating, prepare the baking tray by lining it with parchment paper.
Step 3:
Drain the lentils over a colander (discard the water) and transfer them in a food processor or grinder jar. Add psyllium husk, salt, olive oil, water, garlic powder, dried herbs (if adding) and baking soda. Pour lemon juice directly over baking soda to start the reaction.
Step 4:
Blend to make uniform thick dough. Divide the mixture into 5 equal portions. Roll between your palms to smoothen them up and then shape as shown in image below. (As the mixture will be slightly sticky, dip your palms in water before handling it).
(Note: Do not let the bread mixture rest for too long and be light handed while handling it as otherwise it can loose its aeration. Try to be as quick as possible.)
Step 5:
Place these shaped rolls on lined baking tray while maintaining gap between them. Sprinkle mixed seeds on them (optional).
Step 6:
Bake in preheated oven at 180°C (360°F) for 30 minutes. Once out of oven, transfer them on wire rack to cool completely.
Storage & Freezing: They can be stored in a container at room temperature for 1-2 days or for 4-5 days in fridge. If it is summer time, I would advice storing them in fridge only. You can even freeze them for upto a month.
More easy bread recipes:
Tips:
- The quantity of water used can vary sightly depending on the quality of lentils and the duration of soaking. While blending, you can initially add half of water and add rest of the water gradually as required.
- You can use kitchen weighing scale to divide the dough in equal portions. Here I divided them in 5 portions of ~90 gms each.
Pin for later:
Kitchen Products Used: Pysllium Husk, Mixed seeds
If you try this red lentil bread recipe & share pics on social media, then don’t forget to tag on Facebook, Instagram or use #kuchpakrahahai.
(2 votes, average: 5.00 out of 5)
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