Lentil Bagels
These lentil bagels are a high-protein, high-fiber bagel alternative made with blended lentils instead of flour. Packed with iron, B vitamins, and essential amino acids, they’re a nutrient-dense homemade bagel that supports overall health.
Ingredients
- 1 cup red lentils
- ½ cup green lentils
- ½ cup flaxseed
- 1 tsp salt
- 2 tsp extra virgin olive oil
- ½ cup greek yogurt
- 1 Tbsp baking powder
- ½ lime, juiced
Garnish
- Everything but the bagel seasoning
- Sesame seeds
Instructions Start Cooking
- In a medium bowl, soak the lentils in 1 cup of water for at least 1 hour to soften them.1 cup red lentils, ½ cup green lentils
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Drain any excess water from the lentils, then transfer them to a food processor and blend until finely ground.
- Transfer the ground lentils to a large mixing bowl then mix all ingredients thoroughly until it forms a thick dough.½ cup flaxseed, 1 tsp salt, 2 tsp extra virgin olive oil, ½ cup greek yogurt, 1 Tbsp baking powder, ½ lime
- Divide the dough and shape it into bagel shapes.
- Place the bagels on the prepared baking sheet and garnish with sesame seeds or everything bagel seasoning.Everything but the bagel seasoning, Sesame seeds
- Bake for 40–45 minutes until the bagels are firm and slightly golden.
- Remove from the oven and allow the bagels to cool for about 15 minutes before serving.
Notes
These are also freezer-friendly! I ate them 3 months later, and they were still great after reheating!
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