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These nutritious and fiber-dense bread rolls made with lentils are soft and fluffy.

Can you believe lentils can be turned into soft, moist bread rolls that are gluten-free, vegan, and incredibly nutrient-dense? These rolls have a neutral flavor with a slightly nutty taste and pair well with both sweet and savory toppings, such as cheese spreads, nut butters, and more. They are perfect as an appetizer, side dish, or snack, and they can be made in large batches and frozen for future use. Although my version is fairly neutral, you can easily customize the rolls with additional seasonings or add-ins.

Why Lentils Are Good For Breadmaking

Lentils are one of my favorite ingredients for making nutritious bread alternatives because they are low-cost, rich in fiber, protein, and vitamins, and able to maintain good bread structure. Scientifically, their fiber and protein composition helps retain moisture, hold the dough together, and remain flexible enough to allow expansion.

The Key Ingredient for these Bread Rolls

While lentils are the star of this recipe, it cannot be made properly without psyllium husk, a fiber derived from the seeds of a plant in the genus Plantago, native to South Asia. Psyllium is known for its binding and gelling properties and is commonly used in gluten-free baking to mimic the effects of gluten. Psyllium husk is also commonly used as a dietary supplement, particularly for individuals with gastrointestinal issues or those looking to maintain healthy cholesterol and blood glucose levels.

Psyllium husk can be found at nutrition and supplement stores or specialty grocery stores. If you do not live near any, you can purchase online. Below are the exact psyllium husk and red lentils I used for this recipe: