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

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September 29, 2024

Recipe by Arti Rout

Lentil Bagel
Recipe Print

Healthy and Delicious

A lentil bagel offers a nutritious twist on the classic bagel by adding lentils to the dough, boosting protein, fiber, and an earthy flavor. This healthier option provides more nutrients while still maintaining the same taste and texture, making it a great choice for those seeking a healthier version of a familiar favorite.

Step by step Cooking Video

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

I love bagels but want healthier options with more protein. So, I thought of using lentils. In Indian kitchens, lentils are a basic food, often cooked daily or at least a few times a week. I grew up eating lentil soup (“Daal”) almost every day and still enjoy it. But sometimes, I want something quick, healthy, and high in protein. That’s how I tried making a lentil bagel, and now I love it!

Lentil Bagel
Lentil Bagel

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Recipe

Lentil Bagel

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

A lentil bagel is a healthier version of a regular bagel, made by adding lentils to the dough for extra protein and fiber. It’s both nutritious and delicious.
4.50 from 50 votes
Comment Pin Recipe Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast, Dinner, Lunch
Servings 4 servings
Calories 812 kcal
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Ingredients
 
 

Red Lentil Bagel

  • 1 cup Red Lentil
  • 4 tablespoon Psyllium Husk
  • 0.5 teaspoon Salt
  • 1.5 teaspoon Olive Oil
  • 0.25 cup Yoghurt
  • 0.25 teaspoon Baking Soda
  • 0.5 tablespoon Lemon Juice
  • Bagel Seasoning(Optional)

Green Lentil Bagel

  • 1 cup Green Lentil
  • 0.5 cup Rice( any type of Rice)
  • 0.5 cup Spinach
  • 4 tablespoon Psyllium Husk
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Baking Soda
  • 1.5 tablespoon Olive Oil
  • 0.25 cup Yoghurt
  • 0.5 tablespoon Lemon Juice
  • Bagel Seasoning(Optional)

Yellow Lentil Bagel

  • 1 cup Yellow Lentil
  • 4 tablespoon Psyllium Husk
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Baking Soda
  • 0.25 teaspoon Turmeric Powder
  • 0.5 tablespoon Lemon Juice
  • 0.25 cup Yoghurt
  • 1.5 tablespoon Olive Oil
  • Bagel Seasoning(Optional)

Instructions
 

  • Wash and soak lentil overnight or for at least 4-5 hours.
    Lentil bagel soaked red lentil
  • Lentil bagel soaked yellow lentil
  • Lentil bagel soaked green lentil
  • Drain all the water then add it to a blender along with other ingredients.
    Lentil bagel grind red lentil
  • Lentil bagel grind yellow lentil
  • Lentil bagel grind green lentil
  • Grind everything to make paste.
    Lentil bagel grinded red lentil
  • Lentil bagel grinded yellow lentil
  • Lentil bagel grinded green lentil
  • Now make small balls. Then shape them to bagel.
    Lentil bagel ready to bake 750x500 1
  • Place them into a baking tray with a parchment paper.
  • Preheat the oven to 350F( 180C).
  • Bake for 30 mins or until golden and crispy.
    Lentil bagel baked 750x500 1
  • For a visual reference you can watch our video linked below.
  • Remove from the oven and let them cool for 5-10 then Enjoy😋

Notes

  • Bagel seasoning is optional if don’t have bagel seasoning can just sprinkle sesame seed, onion seed, sunflower seed or just skip all the seasoning.

    • NUTRITION INFO

    Nutrition Facts
    High-Protein Lentil Bagels: Red, Green & Yellow Variations
    Amount per Serving
    Calories
    812
    % Daily Value*
    Fat
     
    14
    g
    22
    %
    Saturated Fat
     
    2
    g
    13
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    9
    g
    Cholesterol
     
    4
    mg
    1
    %
    Sodium
     
    383
    mg
    17
    %
    Potassium
     
    1547
    mg
    44
    %
    Carbohydrates
     
    131
    g
    44
    %
    Fiber
     
    64
    g
    267
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    42
    g
    84
    %
    Vitamin A
     
    413
    IU
    8
    %
    Vitamin C
     
    10
    mg
    12
    %
    Calcium
     
    184
    mg
    18
    %
    Iron
     
    11
    mg
    61
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    Nutrition Information Disclaimer – Maple.Kitchen

    The content on Maple.Kitchen is for informational purposes only and is not provided by a certified nutritionist, dietitian, or medical professional. Any nutritional information shared (such as calories, fat, or carbs) is an estimate, calculated using online tools, and may not be fully accurate. This site does not intend to diagnose, treat, cure, or prevent any disease, nor should the content be seen as a substitute for professional medical advice. Readers are encouraged to consult with a qualified healthcare provider before making any health-related decisions or dietary changes. Maple.Kitchen is not responsible for any outcomes from the use of recipes or information shared on this website.

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    22 responses to “High-Protein Lentil Bagels: Red, Green & Yellow Variations”

    1. Sneha Sethiya Avatar
      Sneha Sethiya

      Looks delicious but can be take oats instead of psyllium husk … want to make it today

      Reply
      1. Arti Rout Avatar
        Arti Rout

        Hi, oats cant replace husk. Husk is used to make bagel chewy. You can use flaxseed meal also to replace husk.

        Reply
    2. Sruthi Avatar
      Sruthi

      5 stars
      I haven’t tried making this yet. My neighbor gave us these and upon asking recipe she directed me here. This is a good alternative to the store bought bagels. I’m going to make these too. How long is the shelf life of these bagels ? Do I have to leave them in refrigerator or room temperature like regular flour bagels ?

      Reply
      1. Arti Rout Avatar
        Arti Rout

        Hi, thank you for your comment. Keep in fridge for longer shelf life. Use a airtight container to preserve moisture.

        Reply
    3. Lisa Avatar
      Lisa

      What diameter should the bagels be? I ended up with six small ones, nowhere near bagel size. They taste very more-ish. Especially with vegan cream cheese. BTW I used coconut yogurt. Worked a treat.

      Reply
      1. Arti Rout Avatar
        Arti Rout

        Hi, thank you for trying the recipe! I’m so glad you liked it. As for the size, I have small hands, so I make them about the size of my palm — but you can make them as per your convenience.

        Reply
        1. Lisa Avatar
          Lisa

          Thanks! Can you translate gms into cups? I don’t have a digital scale

          Reply
          1. Arti Rout Avatar
            Arti Rout

            in ingredient section you have option to switch unit between us and metric. if you try that you can change cup to gram or vice versa.

            Reply
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    4.50 from 50 votes (47 ratings without comment)

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