Red Lentil Protein Buns
- Total
- 3 h 10 min
- Prep / cook
- 160 / 30 min
- Servings
- 4
- Ingredients
- 9
- Per serving
- 174 kcal
Ingredients 9
Servings:
red lentil
150
Gram
538.5
39.2g
84.8g
4.8g
cottage cheese (urda)
50
Gram
66.0
6.4g
1.7g
3.8g
Sour Milk ( kiselo mleko)
20
Gram
14.6
0.8g
1.0g
0.8g
Salt
3
Gram
0.0
0.0g
0.0g
0.0g
Black pepper
2
Gram
5.1
0.2g
1.3g
0.1g
ground cumin
2
Gram
8.4
0.4g
0.8g
0.4g
Baking powder
4
Gram
0.0
0.0g
0.0g
0.0g
Dried sesame seeds
4
Gram
22.9
0.7g
0.9g
2.0g
Extra virgin olive oil
5
Milliliter
41.2
0.0g
0.0g
4.6g
Steps 3
Introduction
Red Lentil Protein Buns
These red lentil buns are incredibly soft, nutrient-dense, and make the perfect gluten-free alternative to traditional bread. Naturally high in protein and dietary fiber, they require absolutely no flour or yeast.
Ingredients:
* 150g red lentils (raw)
* 50g curd cheese (urda / cottage cheese)
* 20g (approx. 2 tbsp) sour milk or plain Greek yogurt
* 2 tbsp water
* 4g (1 tsp) baking soda
* A few drops of fresh lemon juice (to activate the baking soda)
* 3g salt
* 2g black pepper
* 2g ground cumin
-
Soak the Lentils Rinse the red lentils thoroughly under cold running water. Place them in a deep bowl and submerge in cold water, ensuring the water level sits about 3 cm above the lentils. Let them soak for at least 2 hours (or overnight) to expand.150 Gram red lentil
-
Blend the Batter Thoroughly drain the soaked lentils and transfer them into a high-speed blender. Add the curd cheese, sour milk, two tablespoons of water, salt, black pepper, and ground cumin. In a small spoon, combine the baking soda with a few drops of lemon juice until it fizzes, then add it to the blender. Blend everything until completely smooth, creamy, and uniform.20 Gram Sour Milk ( kiselo mleko) 3 Gram Salt 2 Gram Black pepper 2 Gram ground cumin
-
Bake Shape the batter into small buns on a baking sheet lined with parchment paper (or pour directly into silicone muffin/mini-loaf molds). Option to sprinkle with sesame seeds, flaxseeds, or sea salt before baking. Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.3 Gram Salt
Igor Gjozinski
6/25/2026
Updated on
6/25/2026
Public
Classification
Category:
Baked Goods
Cuisine:
Not specified
Difficulty:
Easy
Servings:
4
Total Weight:
240g
Meal Role:
Base for Transformations
Fit & Sate:
Light & Quick
Time Breakdown
Preparation
2h 40m
Cooking
30m
Total Time
3h 10m
Meal Prep Info
Keeps 3 days in fridge
Best within 36 hours
45 min hands-on time
Healthier take on: Bread
Nutrition
4
174
Calories
4
11.9 g
Protein
4
22.6 g
Carbs
4
4.1 g
Fat
Sugar:
2 g
Fiber:
3.2 g
Saturated Fat:
0.4 g
Unsaturated Fat:
0.4 g
Trans Fat:
0 g
Cholesterol:
0 mg
Sodium:
291.7 mg
Calcium:
12.2 mg
Iron:
0.2mg
Potassium:
11.5mg
Salt:
0g
Red Lentil Protein Buns
Created on 6/25/2026
Total Time:
3h 10m
Servings: 4
Difficulty: Easy
Category: Baked Goods
Nutrition Facts (per serving)
| Calories: 174 | Protein: 11.9g | Carbs: 22.6g | Fat: 4.1g |
Ingredients
- 150 Gram red lentil
- 50 Gram cottage cheese (urda)
- 20 Gram Sour Milk ( kiselo mleko)
- 3 Gram Salt
- 2 Gram Black pepper
- 2 Gram ground cumin
- 4 Gram Baking powder
- 4 Gram Dried sesame seeds
- 5 Milliliter Extra virgin olive oil
Instructions
Red Lentil Protein Buns
These red lentil buns are incredibly soft, nutrient-dense, and make the perfect gluten-free alternative to traditional bread. Naturally high in protein and dietary fiber, they require absolutely no flour or yeast.
Ingredients:
* 150g red lentils (raw)
* 50g curd cheese (urda / cottage cheese)
* 20g (approx. 2 tbsp) sour milk or plain Greek yogurt
* 2 tbsp water
* 4g (1 tsp) baking soda
* A few drops of fresh lemon juice (to activate the baking soda)
* 3g salt
* 2g black pepper
* 2g ground cumin
Instructions:
1. Soak the Lentils
Rinse the red lentils thoroughly under cold running water. Place them in a deep bowl and submerge in cold water, ensuring the water level sits about 3 cm above the lentils. Let them soak for at least 2 hours (or overnight) to expand.
2. Blend the Batter
Thoroughly drain the soaked lentils and transfer them into a high-speed blender. Add the curd cheese, sour milk, two tablespoons of water, salt, black pepper, and ground cumin. In a small spoon, combine the baking soda with a few drops of lemon juice until it fizzes, then add it to the blender. Blend everything until completely smooth, creamy, and uniform.
3. Bake
Shape the batter into small buns on a baking sheet lined with parchment paper (or pour directly into silicone muffin/mini-loaf molds). Option to sprinkle with sesame seeds, flaxseeds, or sea salt before baking. Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
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