There's nothing better than homemade baked goods. This one also packs in legumes and therefore protein and fibre. Win‑win?
You can use the dough to create bagels, rolls or buns, that's up to you. And how you serve them is also up to you. We added fried eggs and bacon - delicious! What are you gonna add? Let us know by tagging your photos via @vilgaincooking
Nutrition (1 serving)
- 128 kcal
- 22 g carbohydrates
- 1 g fats
- 7 g protein
Per 6 portions
- 100 g red lentils
- 125 g wholegrain flour
- 10 g of psyllium
- 1 tsp baking powder
- 2 tsp lemon juice
- 1 pinch salt
- 1 pinch sesame seeds
Instructions
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Soak the red lentils in water for at least 3 hours.
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Before you start making the dough, preheat the oven to 190 °C.
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Rinse the lentils with water and leave them to dry. Then add all the ingredients to a blender and work them into a slightly sticky dough. If it's too thick, add a little bit of water.
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Line a baking tray with parchment paper. Wet your hands and work the dough into bagels. Sprinkle them with sesame seeds and bake for 25‑30 minutes.
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It's best to store them in a fabric bag, so they stay fresh.
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Serve them with whatever you like. We used fried eggs and bacon, but we also recommend one of our spreads. Enjoy!
