Red Lentil Bread Rolls

Ingredients:

• Dry red lentils, soaked - 185 gr
• Whole psyllium husk - 20 gr
• Water - 60 ml
• Olive oil - 15 ml
• Baking soda - 3 gr
• Salt - 3 gr
• Apple cider vinegar or lemon juice - 15 ml

Steps:

1. Rinse the dry Lentils (1 cup ) until the water becomes clear and soak the lentils in a large bowl with plenty of water for at least 2 hours (but better overnight), then drain the water.
2. Preheat the oven to 350 °F/180°C.
3. Add the soaked Lentils to a food processor together with the Water (1/4 cup), Psyllium Husk (1/4 cup), Olive Oil (1 1/2 tbsp), Baking Soda ( 1/2 tsp ), Apple Cider Vinegar (1 tbsp) and Salt ( 1/2tsp ), and process until a dough forms.
4. 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.
5. Shape the bread rolls using your hands, to prevent the batter from sticking wet them with water or little oil. You can do 4 big or 6 small rolls. Transfer them to a lined baking sheet and sprinkle some seeds on top, if using.
6. Bake for about 25 minutes until golden brown on top.
7. Remove the bread rolls onto a cooling rack and let them cool completely before slicing. Enjoy!