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A light blue plate with baked bagel topped with seeds.
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5 from 1 vote

Red Lentil Bagels

This recipe makes 4 red lentil bagels. Gabanzo beans, or black beans can be sustituted.
1 bagel=1 serving
Prep Time10 minutes
Cook Time30 minutes
Legume Soaking Time12 hours
Course: Appetizer, bread, Breakfast
Cuisine: American
Keyword: garbanzo bagels, gluten free, lentil bread, protein bread, red lentils bagels
Servings: 4 servings
Author: Hani

Ingredients

  • 2/3 cup dry red lentils (150 grams)
  • 1 ¼ cup boiling water to soak lentils (300 ml)
  • 1 tbsp white vinegar, lemon juice or yogurt to soak lentils
  • scant ¼ cup psyllium husk  (20 grams)
  • 2 tbsp olive oil (20 grams)
  • 1 tbsp lemon juice (15 ml)
  • ¼ cup almond meal/almond flour/whole grain flour (30 grams) OPTIONAL
  • 1/3 to 1/2 cup water for the dough (120 ml)
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • ½ cup mixed seeds ( pumpkin, sunflower, sesame)

Instructions

Soak

  • Pour 1¼ cup( 300 ml) boiling water over red lentils, add 1 tablespoon lemon juice, yogurt, or vinegar, stir it and soak for 12 hours. Rinse soaked red lentils well under running water.

Dough

  • Into the food processor add rinsed, soaked red lentils, about 1/3 cup of water for the dough (reserve the rest if needed). Blend for about a minute or two, until lentils are broken up into a somewhat runny paste.
  • Into the blended red lentils add scant 1/4 cup (20 grams) psyllium husk, 1/4 cup (30 grams) almond meal/flour (optional), 1 tablespoon (15ml) freshly squeezed lemon juice, 2 tablespoons (20 grams) olive oil and 1 teaspoon table salt. Blend until well combined and thick, somewhat sticky dough forms.
    If the dough is too dry add a little more water.
  • Lastly add 1 teaspoon baking powder and 1/4 teaspoon baking soda, give it about 5-10 pulses.

Shape Bagels

  • Invert the slightly sticky dough onto the work on a plate. Lightly wet your hands and shape the dough into a ball, flatten it slightly. Cut it into 4 equal parts.
  • Shape each piece into a ball, flatten slightly, dip both sides into the seeds and place buns onto a baking sheet lined with parchment. Repeat.
  • Make a hole in the middle of each bun. Use a back of a wooden spoon. Make the hole bigger than you think it should be, dough will spread a little in the oven.
  • Bake red lentil bagels at 375F (190C) for 30 minutes.
  • Allow to cool before serving.

Video

Notes

  • Can I double this recipe? Yes, the recipe can be successfully doubled.
  • I want to freeze these lentil bagels. Can I do that? These bagels freeze well. Allow to defrost before serving. They can be reheated slightly in the microwave.
  • What to serve with red lentil bagels? The possibilities are endless. I love them with avocado, drizzled with olive oil, and creamed honey, tuna and chives with apples. Cottage cheese, spinach pesto, eggs. Please check my serving suggestions in the recipe post. Enjoy.
  • Can I use other legumes? I've made these with black beans and garbanzo beans, and they both were terrific.
  • This recipe is adapted from Dominique Ludwig