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Protein-packed, gluten-free, and bursting with wholesome goodness!
These hearty lentil buns are a game-changer for plant-based eating. With a soft, slightly chewy texture and nutty flavor from quinoa and red lentils, they’re perfect for burgers, sandwiches, or as a side to soups. The psyllium husk adds fiber and binding power, while coconut milk keeps them moist.
Ingredients
Main Dough
1 cup (100g) quinoa (soaked 4+ hours, rinsed well)
2 cups (280g) red lentils (soaked 4+ hours, drained)
1 cup (250ml) water (adjust as needed for consistency)
½ cup (60g) psyllium husk (key for binding!)
1 tbsp baking powder (ensure it’s fresh for rise)
½ cup (125ml) full-fat coconut milk (or unsweetened almond milk)
Flavor Boosters (Optional)
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
1 tbsp nutritional yeast (for a cheesy note)
1 tsp salt (adjust to taste)
Step-by-Step Instructions
1. Soak & Prep
Soak quinoa and lentils separately in cold water for 4+ hours (or overnight). Drain and rinse well to remove bitterness.
2. Blend the Dough
In a food processor, combine:
Drained quinoa + lentils
Water, coconut milk, psyllium husk, baking powder
Any optional spices
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