LENTIL BREAD PACKED WITH FIBER AND PROTEIN

Ingredients:
Yields 7 buns 
200g red lentils 
6 tbsp cold water 
1 tbsp olive oil
1/2 tsp baking soda 
20g (~2 tbsp) psyllium husk powder
1 tbsp apple cider vinegar 
1 tsp salt
1 tsp Italian seasoning 
Sesame seeds for sprinkling 

Directions:
Step 1: Rinse first

Rinse lentils really well under running water, using your hands to wash them thoroughly.

Step 2: Soak (DO NOT SKIP)

Transfer to a bowl and cover with plenty of cold water (they should be fully submerged with extra water on top). Soak for 10–24 hours. This step is non-negotiable — if you skip it, it will not work.

Step 3: Drain & dry
Drain in a colander and rinse again. Run through with fingers to remove excess moisture, then let sit to drain completely.

Step 4: Blend
Transfer lentils to a blender & add:

6 tablespoons cold water (this is ONLY for blending — not for soaking)
salt, spices, olive oil, baking soda

Blend until smooth.

Step 5:
Transfer the lentil mixture to a bowl. Add psyllium and apple cider vinegar. Mix well, making sure the psyllium is fully incorporated (it can get clumpy), then let sit for 20 minutes to allow it to absorb.

The mixture will thicken and become easier to shape.

Step 6: Shape the rolls

Option 1: Hands
With slightly wet hands, form the dough into rolls.

Option 2: Spoon method (less messy)
Use a tablespoon to scoop portions of the batter onto a parchment-lined baking sheet, then use slightly wet hands to gently shape them into rolls.

Place on a baking sheet lined with parchment paper. Top with sesame seeds and pumpkin seeds if desired. Bake at 350°F for 40 minutes.

Check doneness with a wooden skewer-it should come out completely dry.