Looking for a healthy bread alternative? These high protein red lentil buns are soft, filling, and made without maida or eggs ✨
Made with simple ingredients like soaked red lentils and psyllium husk, these gluten-free buns are perfect for sandwiches or to enjoy with your favorite Indian meals.
Topped with everything bagel seasoning or seeds of your choice for that perfect bakery-style touch 🌿
This is an easy, wholesome recipe you can make at home with minimal ingredients — ideal for anyone trying to eat healthier without compromising on taste.
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🥯 Ingredients (Makes 6–8 buns)
• 1 cup red lentils (soaked for 4 hours)
• ¼ cup water (for blending)
• ¼ cup psyllium husk
• Salt to taste
• 1 tsp baking soda
• 1 tsp vinegar
• 1 tbsp olive oil (optional)
• Everything bagel seasoning or seeds of your choice (for topping)
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👩🍳 Instructions
1. Soak & Blend
Soak red lentils for 4 hours. Drain completely.
Blend with ¼ cup water into a smooth, fine paste.
2. Make the Dough
Transfer the paste to a bowl.
Add psyllium husk, salt, baking soda, vinegar, and olive oil.
Mix well until combined.
3. Let It Thicken
Rest for 2–3 minutes until it thickens into a dough-like consistency.
4. Shape the Buns
Wet your hands and shape into round buns.
Place on a lined baking tray.
5. Add Topping
Sprinkle with everything bagel seasoning or any seeds of your choice (sesame, flax, pumpkin, etc.).
6. Bake
Preheat oven to 180°C (350°F).
Bake for 25 minutes.
7. Cool Before Serving
Let cool for 10 minutes before handling.
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✨ Tips
• Smooth batter = softer buns
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