Estimated reading time: 4 minutes
I only discovered I could make lentil bread when a gluten-free, vegan friend told me about this phenomenon.
Well, it was new to me, and after I tried her recipe, I was convinced there’s more to vegan recipes that I need to explore.
Today, I’ll share her vegan red lentil bread buns topped with sesame seeds.
Lentil Bread Recipe
Yes, you can make bread from lentils, and I’ve confirmed this, tried, tasted, and true!
Bonus is that lentils are inexpensive to buy in bulk, which makes these a budget-friendly option.
I’ve not tested if you can substitute green or brown lentils, but my friend told me she has done this.
You only need to soak brown and green lentils longer, as they are firm and denser than red.
When using red lentils to make lentil bread, she soaks the lentils for three hours and others overnight for about eight hours.
It would be best if you first rinse and then cover the lentils with cold water plus 2-3 inches above, as they will swell.
You do not have to cook the lentils to make the buns as you put them straight into the food processor after soaking and rinsing.
Lentil Buns vs Bread
If you do not want to make lentil bread buns, the cool part is that you can shape the dough into whatever bread shape you’d like.
This recipe reminded me of when I made keto oopsie meatball sub buns as I could form the batter.
The only significant change would be the baking time, which you’d have to watch as I’ve not tested a loaf of lentil bread.
How To Eat Lentil Bread Buns
Moist on the inside, dense but crusty, and fresh lentil bread rolls are a gluten-free, vegan alternative for anyone looking for a delicious recipe.
I’ve tried the lentil bread buns toasted, microwaved, fresh from the oven, and squished in a Dash waffle maker. (that’s all I have)
Delicious; however, the only con is that if you want to add flavor, such as garlic or onion, incorporate it into the batter or add seasoning on the top before baking.
I added a bit of oil and sesame seeds before baking the buns in the oven.
How To Make Red Lentil Bread Buns
- Prep Time – 3 hrs 20 mins
- Cook Time – 25 mins
- Yield: 8
- Tools: Food Processor, Baking Sheet, Parchment Paper, Large Ice cream Scoop
Ingredients
- 2 cups of red lentils (cover with cold water 2-3 inches above as they will swell)
- 1/2 cup psyllium husk
- 2 tablespoons avocado oil or water
- 1/2 teaspoon salt
- 1 tablespoon apple cider vinegar
- 1 1/4 teaspoons baking soda
- 1/2 cup cold water
- 1/2 cup sesame seeds
Instructions
- Preheat the oven to 350 degrees.
- Add two cups of rinsed red lentils in a bowl and fill with cold water plus 2-3 inches above.
- Let the lentils soak for three hours. (this is a critical step.) but best overnight.
- After three hours, rinse the lentils, strain the water, and pour into a food processor.
- Add the rest of the ingredients (not the sesame seeds), with the baking soda being last as it is the activator for the apple cider vinegar. Once it activates, quickly blend the dough for 2 minutes until incorporated.
- Using a large ice cream scoop or form/roll eight bread buns, set them on a large baking sheet lined with parchment paper.
- Brush the top of each bun with some oil and add sesame seeds or whatever flavoring or seed you’re using.
- Bake for 15-20 minutes or until golden brown, then remove from the oven and let sit to cool.
Storage Options
One bun is approximately 285 calories with sesame seeds and is perfect as a sandwich, buttered, grilled cheese, or dunked in soup.
This recipe makes 8 Lentil Bread Buns; however, if you want to make less, just half the recipe.
Store in a bag or container for up to 4 days or in the freezer for two months.
Simple Gluten-Free Red Lentil Bread Buns
Homemade vegan, gluten-free red lentil bread buns made with soaked lentils, psyllium husk and sesame seeds. This printable card accompanies the original 2023 Canadian Budget Binder buns recipe.
Ingredients
- 2 cups red lentils (cover with cold water 2–3 inches above for soaking)
- 1/2 cup psyllium husk
- 2 tablespoons avocado oil or water
- 1/2 teaspoon salt
- 1 tablespoon apple cider vinegar
- 1 1/4 teaspoons baking soda
- 1/2 cup cold water
- 1/2 cup sesame seeds
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Rinse the dry red lentils, place them in a bowl and cover with cold water by 2–3 inches. Soak for at least 3 hours, or overnight.
- Drain and rinse the soaked lentils, then transfer them to a food processor. The lentils do not need to be cooked.
- Add the psyllium husk, avocado oil (or water), salt, apple cider vinegar and 1/2 cup cold water. Add the baking soda last, then blend for approximately 2 minutes until combined.
- With a large ice cream scoop, portion the mixture into 8 buns on the lined baking sheet. Shape as needed.
- Lightly brush the tops with oil and sprinkle with sesame seeds, or use another preferred topping.
- Bake at 350°F for 15–20 minutes, or until golden brown. Allow the buns to cool before serving.
Notes
Yield: 8 buns. The original article lists approximately 3 hours 20 minutes prep time and 25 minutes cook time; the baking directions specify 15–20 minutes, so check the buns for doneness. Store in an airtight container for up to 4 days or freeze for up to 2 months.
Psyllium is not friendly to me— what else could be substituted?
Thank you
Hi Shirley,
You can try and use ground flax seed as a binder as I’ve done this with other recipes. Now, I don’t know the exact measurement but you can test and see. I’d start with a 1 to 1 swap and see how that goes for you. Let me know if you do and I’d love to see pictures.