Vegan Red Lentil Dinner Rolls

YouTube video

Vegan Lentil Dinner Rolls

Jill Dalton
These Gluten-Free Vegan Lentil Rolls with Garlic Spread are a delightful twist on classic bread rolls. Made with simple whole food plant-based ingredients and a blend of savory spices, these rolls are hearty, flavorful, and perfect for serving alongside soups, salads, or enjoyed on their own as a snack. The garlic zucchini spread adds a creamy, garlicky kick that complements the rolls beautifully.
5 from 1 vote
Prep Time 35 minutes
Cook Time 3 hours
Total Time 3 hours 35 minutes
Course Bread
Cuisine American
Servings 6
Calories 210 kcal



Zucchini Spread



  • Preheat oven to 350°F.
  • Add the soaked lentils, vegetable broth, lemon juice and tamari to a blender and blend until smooth.
  • Add the remaining ingredients to a mixing bowl and stir well.
  • Pour the lentil mixture into the bowl with the dry ingredients and mix well.
  • Wet hands with a little bit of water and roll mixture into 6 equal sided balls and place on a parchment lined baking tray.
  • Bake for 30 minutes.

Zucchini Spread

  • Add all ingredients to a blender and blend until smooth.
  • Keep in an airtight container in the fridge for up to 5 days.


Calories: 210kcalCarbohydrates: 27gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 319mgPotassium: 482mgFiber: 14gSugar: 2gVitamin A: 91IUVitamin C: 8mgCalcium: 91mgIron: 3mg

21 thoughts on “Vegan Red Lentil Dinner Rolls”

      1. In the video, you say 2 teaspoons of psyllium husk powder; in the printable version you say 2 tablespoons. And you say in the video that if you use psyllium husks (not powder) to use 1/4 C, which seems a lot, since I believe the equivalence is 1 tsp powder = 1 tbsp husks. Can you clarify?

      2. I used 2 tablespoons, sorry for the video error. I used powder form but if you have psyllium in the husk form then use 1/4 cup.

  1. Hi Jill, would love to try this recipe would like to know if I use water instead of vegetable broth, would that work? Also what can I use instead of miso paste?

  2. Thank you Jill. Awesome recipe. It was delicious toasted . Do you think I could use water instead of the veg broth next time? I don’t always have it around .

  3. Hi Jill,
    Love your channel and your recipes especially the sweeter ones since sweets are my Kryptonite.!
    I made these rolls and used the 1/4 cup of Psyllium whole husk powder. It worked beautifully. The dough was a bit “tacky” and soft, more like a thickened pancake batter but rolled well with wet hands and held its form. I have noticed that when the rolls are fresh out of the oven I dislike the bitter taste of the red lentils. I have noticed this with crackers made from red lentils as well. I soaked and rinsed well. I dehydrated them a bit more (additional 15 minutes at 200 degrees convection) and left them in the oven overnight and the bitter taste is not noticeable. Is this bitter flavor less pronounced in the green or brown lentils? What are the differences in the red and brown or green lentils? I don’t know if I am extra sensitive to this particular element that causes the bitterness or something about the baking process. Thank you so much for all your talent and hard work to help the world become healthier and kinder to our planet.

    1. I find the red lentils to be the most mild flavored lentils. You are right, you might just be sensitive to the bitter flavor in the lentils especially if you don’t eat them often.

  4. I turned this into a pizza crust and it was wonderful! Do you know if it would work to use pinto beans instead of red lentils for this or your red lentil flatbread?

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