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High-Protein Lentil Bagels

Delicious, fluffy, and crispy bagels made with red, green, and yellow lentils, packed with protein and fiber, perfect for a healthy brunch.
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Prep Time 5 hours
Cook Time 30 minutes
Total Time 5 hours 30 minutes
Servings: 6 bagels
Course: Breakfast, Snack
Cuisine: Healthy, Vegetarian
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Red Lentil
  • 1 cup Green Lentil
  • 1 cup Yellow Lentil
  • 0.5 cup Rice (any type)
  • 0.5 cup Spinach
For Each Variation
  • 4 tablespoon Psyllium Husk
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Baking Soda
  • 0.25 cup Yoghurt
  • 1.5 tablespoon Olive Oil
  • 0.5 tablespoon Lemon Juice
  • Bagel Seasoning (Optional)
For the Yellow Variation
  • 0.25 teaspoon Turmeric Powder For color and flavor

Method
 

Preparation
  1. Wash and soak the lentils overnight or for at least 4-5 hours.
  2. Drain all the water and add the soaked lentils to a blender along with the rest of the ingredients specific to each variation.
  3. Grind everything together to make a smooth paste.
  4. Shape the mixture into small balls and then into bagels.
  5. Place them on a baking tray lined with parchment paper.
  6. Preheat the oven to 350°F (180°C).
  7. Bake for 30 minutes or until golden brown and crispy.
  8. Remove from the oven and let them cool for 5-10 minutes before serving.

Notes

These bagels can last in the fridge for up to a week or in the freezer for up to three months. For reheating, toast or microwave them.