Red lentil rolls

Written By Julie Cooper

These rolls are high in protein (8g) and fibre (8g). They can be used like carbohydrates but significantly lower the effect of blood sugar. Try serving them with a hearty autumnal soup, or topped with cottage cheese, leftover chicken and avocado for a nourishing quick lunch.

Ingredients (makes 8 rolls)

500g dried red lentils

500ml boiling water

75g flaxseeds

2 tbsp olive oil

1 tsp sea salt

3 tbsp apple cider vinegar

1.5 tsp bicarbonate of soda

ground pepper to taste

Up to 50ml of extra water if needed to loosed the dough

Toppings (optional) - sesame seeds, poppy seeds, sunflower seeds, pumpkin seeds

Method:

  • Soak lentils overnight (10hrs) in boiling water

  • The next day, preheat oven to 190C fan

  • Drain lentils, and add to a food processor with all other ingredients, APART from bicarbonate of soda and extra water

  • Mix at a high speed until a dough forms. Add a little extra water slowly if the dough seems too stiff

  • Add bicarb of soda and mix again

  • With wet hands, form into 8 round balls and dip in seeds if using

  • Space evenly on baking parchment on a baking tray and cook for 20-25 minutes.

  • These can be frozen and reheated.

Julie Cooper
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