Red Lentil Biscuits
These savory Red Lentil Biscuits are made with soaked red lentils, fresh dill, black olives, and sun-dried tomatoes for a protein-packed, gluten-free vegan bake. Crispy outside, soft inside, and perfect for meal prep, snacks, breakfast, or serving with soups and salads.
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.