Vegan Lentil Bread Recipe
This vegan Lentil Bread recipe is a nutritious, gluten-free alternative to traditional bread, made primarily from soaked red lentils and whole psyllium husks. It's quick to prepare and bake, delivering soft, slightly dense rolls with a subtle tang from apple cider vinegar. Perfect for a wholesome snack or as a base for sandwiches.
- Prep Time: 15 minutes (plus 3+ hours soaking time)
- Cook Time: 20 minutes
- Total Time: 3 hours 35 minutes
- Yield: 8 rolls
- Category: Bread
- Method: Baking
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan
Ingredients
Dry Ingredients
- 2 cups dry split red lentils, soaked and drained
- 1/2 cup whole psyllium husks
- 3/4 teaspoon salt (or to taste)
- 1 1/4 teaspoons baking soda
- 2 teaspoons sesame seeds (optional, for garnish)
Wet Ingredients
- 2 tablespoons neutral flavored oil (optional)
- 1/2 cup water
- 1 tablespoon apple cider vinegar (or lemon juice)
Instructions
- Rinse the Lentils: Place the red lentils in a medium bowl and cover with water. Use your hands to thoroughly rinse the lentils, then drain through a mesh sieve, discarding the cloudy water.
- Soak the Lentils: Rinse the bowl, return the lentils to it, and cover with fresh water approximately 2 inches above the lentils. Soak for at least 3 hours, preferably overnight. Drain and discard the soaking water.
- Preheat the Oven: Set your oven to 360ºF (182ºC) and let it preheat while you prepare the dough.
- Process the Dough: In a food processor, combine soaked lentils, psyllium husks, oil (if using), water, salt, and baking soda. Pour the apple cider vinegar directly onto the baking soda to create a bubbling reaction—this is key for the bread to rise. Quickly process the mixture until just combined to form a dough.
- Shape the Dough: Remove the dough from the processor and place it on a cutting board. Roll into a ball and divide into two equal parts. Shape each into a log, then cut each log into 4 equal pieces, making 8 total pieces.
- Form Rolls: Roll each piece into a ball and arrange them on a large nonstick baking sheet, leaving about 2 inches of space between each ball. Sprinkle sesame seeds on top if desired.
- Bake: Place the baking sheet on the middle rack and bake for about 20 minutes, or until the tops are golden brown.
- Cool and Serve: Remove from oven and allow the rolls to cool for at least 10 minutes before slicing and serving.
Notes
- Soaking the lentils overnight helps improve digestibility and texture.
- The acid-base reaction between apple cider vinegar and baking soda is crucial for leavening, so add vinegar last and move quickly to process and bake.
- You can omit the oil for a lower fat version, but it adds tenderness to the bread.
- Store leftover rolls in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- These rolls are naturally gluten-free and vegan, suitable for many dietary needs.
Find it online: https://recipefeastful.com/vegan-lentil-bread-recipe/