I’ve been having fun experimenting with different ways to make homemade bread alternatives, and these green lentil bagels are such an interesting one to try. Instead of using traditional wheat flour, they’re made with soaked red lentils, psyllium husk, baby spinach and a handful of other simple ingredients to create a green bagel that’s naturally gluten-free.

The colour comes from the baby spinach, which blends into the lentils to give the bagels their bright green appearance. I love that you can make the whole mixture in a blender or food processor, then shape it straight onto a lined baking tray. There’s no yeast, no kneading and no waiting around for dough to rise, making these a fun alternative to traditional homemade bagels.

You’ll need to soak the red lentils overnight before making this recipe, so it’s worth planning ahead. Once they’re drained, simply blend everything together, shape the mixture into bagels and bake until firm. The psyllium husk helps bind the ingredients together, giving the bagels structure without needing regular flour.

You can keep these bagels savoury by adding onion and garlic powder, or leave those ingredients out if you’d prefer to serve them with sweeter toppings. I love the flexibility of recipes like this, especially when you’re making food for the whole family and everyone has slightly different preferences.

Serve them sliced and topped with avocado, hummus or vegan cream cheese for a savoury option, or try them with your favourite nut or seed butter. These homemade red lentil bagels are a fun way to experiment with gluten-free baking and add a little extra variety to your breakfast and lunch options.

Print Pin

Green Gluten-Free Lentil Bagels

Prep Time 10

Cook Time 27

Total Time 37

Servings 6

Suitable For 9m+

Metric - US Customary Units

Ingredients

300 g dried red lentils (measured dry and soaked overnight)
20 g psyllium husk
2 tbsp olive oil
2 handfuls baby spinach
85 g coconut yoghurt (plain, unsweetened)
2 tsp baking powder
1/2 tsp onion powder (optional, for savoury bagels)
1/2 tsp garlic powder (optional, for savoury bagels)
Pinch sea salt (optional, omit under 12 months)
30 g pumpkin seeds (optional for topping, omit under 12 months, and finely chop under 18 months)

Instructions

Place the red lentils in a large bowl and cover generously with water. Leave to soak overnight, or for approximately 8 to 12 hours.
Drain the lentils thoroughly and rinse well. Removing as much excess water as possible helps keep the bagel mixture from becoming too wet.
Preheat the oven to 180c/350f. Line a large baking tray with baking paper/baking sheet.
Add all of the ingredients to a blender (except the pumpkin seeds) and blend until the mixture is smooth and evenly green, scraping down the sides as needed. The mixture should be thick enough to shape. Allow it to sit for a few minutes so the psyllium husk can absorb moisture and help bind everything together.
Divide the mixture into 6 equal portions and place them on the lined baking tray, leaving space between each one.
Using the back of a spoon, shape each portion into a round bagel shape. Make a hole in the centre of each one with a chopstick or the handle of a wooden spoon, widening it slightly to allow for spreading during baking.
Sprinkle with pumpkin seeds, if using, gently pressing them into the surface so they stick.
Bake for 27 to 30 minutes, or until the bagels are set and lightly golden. They should feel firm enough to lift off the tray without falling apart.
Allow the bagels to cool on the tray for a few minutes before transferring to a wire rack. Let them cool completely before slicing, as this helps the texture set.

Storage

Store in the fridge for 3 days or freezer for 2 months

Notes

These bagels can be served with avocado, hummus, vegan cream cheese or your favourite sandwich fillings. For a sweeter version, leave out the onion and garlic powder and serve with nut or seed butter and fruit. Store in an airtight container in the fridge or freeze once cooled. Best served warm.