Makes 4 Rolls – Can Be Doubled

Ingredients

1 cup uncooked red lentils (rinsed, soaked at least 4 hours, and rinsed again)
1/4 cup psyllium husks (whole husks, not powder)
1 tablespoons olive oil
1/4 cup water
1/2 teaspoon salt or to taste
1 heaping teaspoon baking soda
1/2 tablespoon apple cider vinegar

Directions

As per in the ingredients section, rinse the lentils and then put them in a clean bowl and cover with enough water to allow them to swell and still be covered with water. Let soak for at least 4 hours, or even overnight.

Drain the lentils and rinse one last time. Let drain well.

Preheat oven to 350º

Put all of the ingredients except the vinegar into a food processor with the S blade. Pulse until somewhat mixed. Dump in the vinegar and turn the food processor on, stopping once or so to scrape down the sides. Keep the processor going just until the ingredients form a solid ball of dough that travels around the bowl of the food processor.

Transfer the ball of dough onto a baking sheet that has been lined with parchment paper. Divide the dough into 4 balls, and then flatten them slightly for sandwich rolls, or leave them in a ball if you want bread rolls.

Bake for 20 minutes or until tops start browning slightly.

Cool on rack.

These will last a few days in the fridge, but they are easy enough to make that we make them the same day that we are going to eat them.