I love this recipe because it is nutritious, filling, and naturally gluten-free. The lentils create a hearty texture while psyllium husk helps give the bagels their chewy consistency.
I also enjoy how versatile these bagels are. I can make the red, green, or yellow version depending on what ingredients I have at home or the flavor I’m craving.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Red Lentil Bagels
1 cup red lentils 4 tablespoons psyllium husk ½ teaspoon salt 1½ tablespoons olive oil ¼ cup yoghurt ¼ teaspoon baking soda ½ tablespoon lemon juice Bagel seasoning, optional
Green Lentil Bagels
1 cup green lentils ½ cup rice ½ cup spinach 4 tablespoons psyllium husk ½ teaspoon salt ¼ teaspoon baking soda 1½ tablespoons olive oil ¼ cup yoghurt ½ tablespoon lemon juice Bagel seasoning, optional
Yellow Lentil Bagels
1 cup yellow lentils 4 tablespoons psyllium husk ½ teaspoon salt ¼ teaspoon baking soda ¼ teaspoon turmeric powder ½ tablespoon lemon juice ¼ cup yoghurt 1½ tablespoons olive oil Bagel seasoning, optional
Directions
I start by washing and soaking the lentils overnight or for at least 4 to 5 hours.
Once soaked, I drain all the water and place the lentils into a blender along with the remaining ingredients for the variation I’m making.
I blend everything until a thick paste forms.
Next, I shape the mixture into small balls and form them into bagel shapes.
I place the bagels onto a parchment-lined baking tray.
I preheat the oven to 350°F (180°C).
I bake the bagels for about 30 minutes or until they become golden and slightly crispy on the outside.
After baking, I let them cool for 5 to 10 minutes before serving.
I like adding sesame seeds, everything bagel seasoning, or poppy seeds on top before baking for extra texture and flavor.
For the green version, I sometimes add herbs like parsley or cilantro. The yellow version tastes great with extra turmeric or cumin for a warmer flavor.
Storage/Reheating
I store the bagels in an airtight container in the refrigerator for up to 5 days.
To reheat, I warm them in the oven for a few minutes or toast them until slightly crisp again.
I can also freeze them for up to 2 months and thaw them as needed.
FAQs
Do I need to soak the lentils?
Yes, soaking softens the lentils and helps create a smooth dough.
Can I make these bagels dairy-free?
Yes, I can use a plant-based yoghurt alternative.
Why is psyllium husk important?
Psyllium husk helps bind the dough and gives the bagels a chewy texture.
Can I use canned lentils?
I prefer soaked dry lentils because canned lentils contain too much moisture.
How do I know the bagels are done baking?
I check that the outside is golden and slightly firm to the touch.
Conclusion
These high-protein lentil bagels are healthy, filling, and incredibly versatile. I love making different colorful variations depending on my mood, and they always make a satisfying breakfast or snack. They are a delicious homemade option packed with wholesome ingredients and great texture.
High-Protein Lentil Bagels that are crispy outside, soft inside, and packed with plant-based protein. These healthy homemade bagels are easy, gluten free, and perfect for meal prep.
Author:Ella
Prep Time:25 minutes
Cook Time:30 minutes
Total Time:55 minutes
Yield:8 servings
Category:Breakfast, Snack
Method:Baking
Cuisine:Healthy, Fusion
Diet:Gluten Free
Ingredients
Red Lentil Bagels
1 cup red lentils
4 tbsp psyllium husk
½ tsp salt
1½ tbsp olive oil
¼ cup yogurt
¼ tsp baking soda
½ tbsp lemon juice
Bagel seasoning (optional)
Green Lentil Bagels
1 cup green lentils
½ cup rice
½ cup spinach
4 tbsp psyllium husk
½ tsp salt
¼ tsp baking soda
1½ tbsp olive oil
¼ cup yogurt
½ tbsp lemon juice
Bagel seasoning (optional)
Yellow Lentil Bagels
1 cup yellow lentils
4 tbsp psyllium husk
½ tsp salt
¼ tsp baking soda
¼ tsp turmeric powder
½ tbsp lemon juice
¼ cup yogurt
1½ tbsp olive oil
Bagel seasoning (optional)
Instructions
Wash and soak the lentils overnight or for at least 4–5 hours.
Drain the lentils completely and transfer them to a blender along with the remaining ingredients for your chosen variation.
Blend until a thick smooth paste forms.
Shape the dough into small balls, then poke a hole in the center to form bagels.
Place the bagels onto a parchment-lined baking tray.
Preheat the oven to 350°F (180°C).
Bake for about 30 minutes or until golden brown and crispy on the outside.
Remove from the oven and let cool for 5–10 minutes before serving.
Notes
Psyllium husk helps create a chewy bagel texture.
Add your favorite bagel seasoning for extra flavor.
Store leftovers in an airtight container for up to 3 days.
These bagels can also be frozen and reheated.
