Red Lentil Biscuits
If you’re looking for a healthy savory snack that’s crispy on the outside, soft in the middle, and packed with plant-based protein, these Red Lentil Biscuits are about to become your new favorite recipe. Made with soaked red lentils instead of traditional flour, these wholesome biscuits are naturally gluten-free (when using certified gluten-free oat flour or buckwheat flour), incredibly satisfying, and full of Mediterranean-inspired flavors from dill, black olives, and sun-dried tomatoes.
They’re perfect for meal prep, lunchboxes, breakfast, or served alongside soups and salads. Unlike traditional biscuits, these contain no eggs, dairy, or butter, making them completely vegan while still achieving a tender, flavorful texture.
Why You’ll Love These Red Lentil Biscuits
There are so many reasons these savory biscuits deserve a place in your weekly meal rotation.
- Naturally vegan
- High in plant protein
- Rich in fiber
- Gluten-free when using oat or buckwheat flour
- Easy to prepare
- Great for meal prep
- Freezer-friendly
- Perfect for breakfast, lunch, or snacks
- Packed with Mediterranean flavors
- No yeast required
What Makes Red Lentils Perfect for Baking?
Red lentils are one of the easiest legumes to cook with because they soften quickly and blend into a smooth batter after soaking.
Instead of using wheat flour as the main ingredient, soaked lentils create a naturally protein-rich dough with a soft interior and crisp golden crust after baking.
Unlike chickpeas or beans, red lentils have a mild flavor that easily absorbs herbs and seasonings.
Benefits of red lentils include:
- Excellent source of plant protein
- High in dietary fiber
- Rich in iron
- Good source of folate
- Naturally low in fat
- Budget-friendly
- Shelf stable
Using lentils also adds moisture to baked recipes without making them heavy.
Ingredients
For the Lentil Batter
- 1½ cups dry red lentils
- Cold water (for soaking)
- 2 tablespoons flax seeds
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1 tablespoon baking powder
Mix-ins
- ½ cup chopped fresh dill
- ½ cup chopped black olives
- ½ cup chopped sun-dried tomatoes
- ½ cup buckwheat flour or oat flour
Makes approximately 12 medium biscuits.
Tips for Perfect Red Lentil Biscuits
Don’t skip soaking the lentils.
Drain the lentils very well.
Use finely chopped olives.
Pat dry oil-packed sun-dried tomatoes.
Avoid over-blending after adding the herbs.
Bake until nicely golden for the best texture.
Allow them to cool before removing from the tray.
Serving Ideas
These biscuits pair well with almost anything.
Serve with:
- hummus
- vegan cream cheese
- avocado
- baba ganoush
- roasted tomato soup
- lentil soup
- cucumber salad
- green salad
- roasted vegetables
They’re also delicious sliced in half for mini sandwiches.
Frequently Asked Questions: Red Lentil Biscuits
Can I use canned lentils?
No. Dry red lentils are best because soaking creates the proper texture.
Can I use green or brown lentils?
Red lentils are recommended because they blend smoothly. Green and brown lentils remain much firmer.
Can I make these oil-free?
Yes. Replace the olive oil with unsweetened plant yogurt or a small amount of water. The texture will be slightly less rich.
Can I make them nut-free?
Yes. The recipe is naturally nut-free. Simply check that your buckwheat or oat flour is produced in a nut-free facility if needed.
Can I use different herbs?
Absolutely. Try:
- parsley
- basil
- cilantro
- thyme
- oregano
Why are my biscuits too soft?
Usually because:
- the lentils weren’t drained well
- they need longer baking
- they haven’t cooled completely
They continue firming up as they cool.
Can I make them ahead?
Yes. They taste fantastic the next day and are excellent for meal prep.
Can I freeze the batter?
It’s better to bake first and freeze the finished biscuits.
Check out more recipes:
Red Lentil Biscuits
Ingredients
- 1½ cups dry red lentils soaked for 4 hours and drained
- 2 tbsp flax seeds
- 2 tbsp olive oil
- ½ tsp salt
- 1 tbsp baking powder
- ½ cup chopped fresh dill
- ½ cup chopped black olives
- ½ cup chopped sun-dried tomatoes
- ½ cup buckwheat flour or oat flour
Instructions
- Soak the red lentils in cold water for 4 hours, then drain thoroughly.
- Blend the lentils with the flax seeds, olive oil, salt, and baking powder until mostly smooth.
- Transfer the mixture to a bowl and stir in the dill, olives, sun-dried tomatoes, and buckwheat or oat flour.
- Mix until combined.
- Shape into 12 medium biscuits and place on a parchment-lined baking tray.
- Bake until golden brown and firm.
- Cool for several minutes before serving.
