Red Lentil Bagels

• servings: 4
• total time: 9 hours 10 minutes

Ingredients

150g red lentils

300ml boiling water for soaking

20g psyllium husk

15g olive oil

15ml lemon juice

1 teaspoon baking powder

1 teaspoon salt

100-120ml water (this can be very variable)

1 tablespoon mixed seeds. Eg sunflower, pumpkin and sesame seeds for topping.

Directions

Soak the red lentils in boiling water and leave to soak for at least 8 hours, or overnight.

Turn the oven to 200°C fan

Drain and rinse the lentils and add to a food processor with half of the water.

Add the psyllium husk, lemon juice, salt, olive oil to the lentils and process until the mixture starts to resemble a dough. Add the remaining water slowly. I usually need the full 120ml, but yours may need less or even a dash more.

Lastly add the raising agent. I do this at the end as I want it to ‘fizz’ and in the oven and not in the food processor. Pulse together to combine.

Divide the mixture into 4, and then roll in your hands to make a ball. Dip one side of the ball into the mixed seeds, preferably in a saucer.

Flatten the balls, and place seed side up onto a baking tray with a layer of baking parchment. Make a hole (larger than you think!) into the centre and pop into the oven.

Bake for 30 minutes- 40 minutes.

NOTE: The amount of water can vary greatly depending on how long the lentils were soaked and how much water they absorbed. The dough should be like a very soft Play-Doh consistency. Not too hard, or they won’t rise and not so soft, that you cannot handle them.

Notes

10 g of protein and 8 g of fibre per bagel

Nutrition

• Serving Size: 1
• Dietary Fiber: 8g
• Protein: 10g