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

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September 29, 2024

Recipe by Arti Rout

4.48 from 53 votes

Lentil Bagel
Recipe Video Print

Lentil Bagel : 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.

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

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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.
4.48 from 53 votes
Comment Pin Print
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast, Dinner, Lunch
Servings 8 servings
Calories 403 kcal

Equipment

mixer grinder
Mixer Grinder with steel jar
number of servings8 servings

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😋

Video

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
    403
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    5
    g
    Cholesterol
     
    0.5
    mg
    0
    %
    Sodium
     
    563
    mg
    24
    %
    Potassium
     
    760
    mg
    22
    %
    Carbohydrates
     
    66
    g
    22
    %
    Fiber
     
    32
    g
    133
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    20
    g
    40
    %
    Vitamin A
     
    205
    IU
    4
    %
    Vitamin C
     
    5
    mg
    6
    %
    Calcium
     
    91
    mg
    9
    %
    Iron
     
    6
    mg
    33
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Hide

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

    1. Margaret Avatar
      Margaret

      Do I soak the rice as well or use dry rice?
      Thank you

      Reply
      1. Arti Rout Avatar
        Arti Rout

        yes soaked rice is better.

        Reply
    2. Tony Pepe Avatar
      Tony Pepe

      Hi I can’t have Psyllium husk, is there an alternative

      Reply
      1. Arti Rout Avatar
        Arti Rout

        yes, you can use ground flaxseeds as an alternative to husk

        Reply
    3. shailja singh Avatar
      shailja singh

      I tried red lentil buns.After griding all the ingredients the paste was not thick as it shown in pictures.I used exact measurements.I used flex seeds instead of husk.Can you tell me what could be wrong?

      Reply
      1. Arti Rout Avatar
        Arti Rout

        Hello Shailja , first of all Thank you so much for trying the recipe ❤️
        Before putting the soaked lentils in the blender make sure to drain out all the water then mix all the ingredients with the exact measurement, Hopefully this will work out perfectly. Happy Cooking !!

        Reply
    4. Maria Avatar
      Maria

      5 stars
      Hola me encanta la receta y quiero hacerla lo antes posible! Mi novio no puede consumir sodio y queria preguntarte si el bicarbonato junto con el jugo de limon pueden ser reemplazados por levadura seca? De ser asi qué cantidad me recomendarías? Saludos!

      Reply
      1. Arti Rout Avatar
        Arti Rout

        Hii, First of all Thank you for the message so for dry yeast you need 3–4 g and for instant yeast you need 2–3 g.Happy Baking
        !!

        Reply
    5. Haritha Avatar
      Haritha

      Instaed of psyllium husk , should we use same measurements for flax seed powder too ?

      Reply
      1. Arti Rout Avatar
        Arti Rout

        yes…Happy Cooking!!

        Reply
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