High-Protein Lentil Bagels: Red, Green & Yellow Variations
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.
- 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.
