High-Protein Red Lentil Buns (Gluten-Free & Vegan)

These are my favorite go to bread buns, which are also totally gluten free. These buns freeze beautifully. Just let them cool completely, wrap individually, and freeze for up to 3 weeks. Reheat in the oven or toaster for that fresh-baked texture. Red lentil buns are my absolute favorite in Winter months, as provide a hearty source of protein and fiber, which help me feel full and satisfied, especially when cold weather makes me feel comforting foods.

Additionally, lentils are a good source of essential nutrients like iron, B vitamins and magnesium which are critical for keeping immune system healthy and supporting steady energy levels through the colder months! These are perfect on their own, with soups and stews, or topped with hummus, avocado, or a slice of cheese for a hearty snack.

Preparation time: 3 hours

Cooking Time: 30 mins

Ingredients for 8 buns as on the photo:

• 1 cup* dry red lentils

• 1/4 cup psyllium husk

• 1/4 cup water

• 1tbsp olive oil

• 1/2 sache baking powder (can be gluten-free)

• 1/2 tsp salt

• 1/2 tsp lemon juice (can be apple cider vinegar)

• Rosemary and/or chilly flakes (are optional and added by taste - I add 1/2 tsp rosemary and just 1/4 tsp chilly flakes

*cup: any you want, just stick to the same size cup for all ingredients measurement. I use a middle size one.

Step-by-step cooking process:

1. Rinse red lentils thoroughly and place them in a bowl. Cover with water (2-3 fingers) and soak for at least 3-4 hours or overnight.

2. Drain the lentils, but don't rinse them. Move them to the food processor or smoothie maker and add all the remaining ingredients (in any order). Blend until smooth.

3. Preheat the oven to 175C/350F. Use a baking sheet to cover the tray. Take the dough out of the processor and roll the balls, carefully placing them on the tray and leaving at least 2 fingers between each bun. Bake for 25 mins.