Amazing Gluten-Free Lentil Bread Rolls
Do you love bread but it makes you feel heavy and clogged up?
Do you want to add more protein into your diet?
Do you want your kids to eat more legumes?
This here is an amazing alternative to standard bread that is gluten free and yeast free. Yay to healthy and deliciously light bread rolls that contain all the goodness of red lentils!
Lentils are a great source of folate, B vitamins, iron and potassium. They are rich in protein and high in fibre. In Chinese medicine, legumes (beans, all kind of lentils) pertain to the element of Water and support the Kidneys.
For a big tray, you’ll need:
400g (2 cups) dry split red lentils
40g (1/2 cup) psyllium husks
30 ml (2tbsp) of olive oil
120ml water
8g (1.5 tsp) baking soda
30 ml (2tbsp) lemon juice or apple cider vinegar
1 tsp sea salt
- Soak the lentils overnight (8h or more) and drain. Rinse and drain them. This way they become easy to digest.
- Set the oven to 180 C degrees.
- You need a good food processor, in which you blend the lentils. Then add the psyllium husks, the oil, water, baking soda, salt. Lastly, add the lemon juice or vinegar and mix till everything is combined. After this last step, process the dough quickly.
- Shape the dough into little balls and place them on baking paper.
- Bake for 20-25 min, then let the lentil bread rolls cool down completely.
- Store in an airtight container at room temperature or in the fridge for 1-2 days.
You may reheat them in the air fryer before serving. My favourite way to have these lentil bread rolls is with avocado, tomatoes, lettuce, and eggs.
