Lentil Hamburger Buns

These buns are amazing. We cut them in half, toast them and use only one half with a Rice & Lentil Burger, topping it with a lettuce leaf. Yummy!

Lentil Hamburger Buns

  • 1 cup red lentils
  • ¼ cup water
  • ¼ cup whole psyllium husk
  • 1 quarter of a small apple
  • 4 teaspoons no-salt seasoning
  • 1 teaspoon baking soda
  • 1 tablespoon  lemon juice

Add the dry red lentils to a bowl, rinse them well and drain. Cover them with filtered water, and let them soak for at least 2 hours, ideally 8 hours. Once soaked, drain the soaking water and rinse the lentils again.


Preheat the oven to 350ºF


Add the lentils to a food processor together with the water, psyllium, apple, seasoning and baking soda (everything except the lemon juice). Blend well.


Add lemon juice and process quickly until a dough forms. The reaction baking soda creates upon contact with acid is immediate, so don't let the dough rest and work as quickly as possible before all the bubbles dissipate.


Shape the dough into a log and divide it into four equal pieces. Shape each piece into a neat flat cylinder the size of a burger bun and transfer it to a parchment paper-lined baking sheet.


Bake until crispy and golden brown, about 25 minutes.


Transfer onto a cooling rack and let cool completely.


Buns are best on the day they’re made. To keep the buns fresh and soft, store them at room temperature in an airtight container for 1-2 days. For longer-term storage, freeze in an airtight container for up to 1 month