Seeded red lentil rolls

Dripping in crunchy seeds, fibre-rich and naturally gluten-free, these red lentil rolls are a brilliant make-ahead option. They’re sturdy enough to slice and toast, and perfect with soups, eggs, or a swipe of hummus. There is a little lentil prep required, but you can do this overnight to save time.

• 6 rolls

• 30 minutes (plus overnight soaking)

Ingredients

• 200g dried red lentils (plus water, to soak)

• 150–180ml fresh water

• 2 tbsp psyllium husk powder

• 2 tbsp olive oil

• Pinch of sea salt

• 1 tsp baking soda (bicarbonate of soda)

• 1 tbsp apple cider vinegar

• 1 tbsp nutritional yeast

• Mixed seeds (white and black sesame seeds, sunflower, pumpkin) to coat or stir through

Method

Step 1

Soak the lentils in plenty of water (at least three times the volume). You can do this for a minimum of 2 hours, but ideally 6-8 hours. I find the longer you soak, the better the texture of the rolls. Soak longer overnight so you’re ready to go the next day.

Step 2

In the morning, drain and rinse the lentils well. Preheat the oven to 220°C (fan 200°C) and line a baking tray.

Step 3

Add the lentils to a blender or food processor with a little water (start with 150ml), and blend until completely smooth. If your blender struggles, add a splash more water (you want a thick batter, not a pourable or runny one).

Step 4

Once smooth, add the psyllium husk, nutritional yeast, olive oil, and salt, then blitz. Finally, add the apple cider vinegar and baking powder and give the mixture one final pulse.

Step 5

Shape into six balls with wet hands, then space them evenly on the baking tray and top with the seeds (you may find it helpful to roll or press the buns into the seeds to coat them).

Step 6

Bake for around 20 minutes, until golden and firm to the touch. Cool for 10–15 minutes before slicing.

These keep well in an airtight container for 2–3 days, or freeze for up to 2 months. Slice before freezing so you can toast straight from frozen.