High Protein Lentil Bread (Vegan, GF, Oil-Free)

5 from 162 votes

High Protein Lentil Bread (Vegan, GF, Oil-Free)

You will love my 4-Ingredient high protein lentil bread! 13 grams of protein per roll, this easy lentil bread has a fluffy, tender texture yet is grain-free, gluten-free, oil-free, added sugar-free, yeast-free, and high in fiber.

Prep Time10

Cook Time30

Additional Time45

Total Time1 25

Course: WFPB Breads & Muffins

Cuisine: American

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Servings: rolls

Author: Camilla

Ingredients

12 oz dried split red lentils (see below for options)
Boiling water for soaking
1/2 cup water
1 tablespoon light-colored vinegar (or lemon juice)
1/2 cup whole psyllium husks
1/2 teaspoon baking soda
Optional: 1/2 to 3/4 teaspoon salt

US Customary - Metric

Instructions

Place the lentils in a large bowl. Cover with enough boiling water to cover the lentils with 1 inch (2.5 cm) of water. Let soak for at least 45 minutes until the lentils are plump and almost twice their size (see notes for soaking in cold water overnight).
Preheat the oven to 350F/180C. Line a large baking sheet with parchment paper.
Drain the lentils through a colander or fine mesh sieve. Discard the soaking water.
Place the drained, soaked lentils, 1/2 cup (118 mL) water, and vinegar in the bowl of a food processor or a blender. Cover and process, stopping several times to scrape down the sides of the bowl, until smooth.
Add the psyllium husks, baking soda, and optional salt to the pureed lentils. Cover and process, stopping once or twice to scrape down the sides of the bowl, until just blended into a soft dough.
Gather the dough into a ball. Divide the dough into eight equal portions. Roll each piece into a ball. Flatten and smooth each ball into a 3-inch (7.5 cm) diameter round. Space 2 inches (5 cm) apart on baking sheet.
Bake for 25 to 30 minutes until the rolls are risen, the surface is dry, and light golden brown.
Transfer the bread rolls to a cooling rack. Let cool completely before slicing.

Notes

Storage: Store the cooled lentil bread rolls in an airtight container at (cool) room temperature for 1 day, the refrigerator for 2 weeks, or the freezer for up to 6 months.

Lentil Weight Tip: 12 ounces/ 340 grams of dried (uncooked) lentils is about 1.75 cups.

Different Lentil Varieties: Common tan/light green lentils can be used in place of the split red lentils. I have not tested with other lentil varieties (such as black lentils), but theoretically, they should work.

Loaf instead of Rolls: Shape the dough into an 8×4-inch (20 x10 cm) loaf. Place on a parchment paper line baking sheet or into a parchment paper-lined (or greased) 8-inch loaf pan (8×4 inches/ 20×10 cm).Bake the loaf for approximately 50 to 55 minutes. Note that the crust will be darker than the rolls (due to the longer bake) & the texture of the bread will be slightly more dense than the rolls

Overnight Soak Option: If you prefer, soak the lentils in cold or room temperature water for 8 to 12 hours or until plump and nearly double their size.

Psyllium Husks Tip: I have not tested this bread with psyllium powder, but theoretically it should work. Be sure to use an equal weight of psyllium powder to replace the whole psyllium husks (not volume).

Nutrition