Description
Quick and filling biscuits made with red lentils and whole wheat flour, perfect for busy weeknights and kid-friendly meals.
Ingredients
Scale
- 1 cup cooked red lentils (drained and cooled)
- 1 cup whole wheat flour
- 1/4 cup nutritional yeast
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water (adjust as needed)
- 2 tablespoons olive oil
- 1–2 tablespoons ground flaxseed or chia seed (optional)
- 2 tablespoons sesame or sunflower seeds (optional)
- 1/4 cup finely chopped scallions or chives (optional)
- 1/3 cup finely grated carrot or zucchini (optional)
- 1/4 – 1/2 teaspoon smoked paprika or cayenne (optional)
- 2 tablespoons unsweetened plant milk (optional)
- 1 tablespoon tamari or soy sauce (optional)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cook red lentils in boiling water for 8–10 minutes until tender; drain and cool.
- Mix whole wheat flour, nutritional yeast, baking powder, garlic powder, onion powder, salt, and pepper in a bowl.
- Add cooked lentils and mash half; leave some whole for texture.
- Bring mixture together by adding water and olive oil gradually until a soft dough forms.
- Shape dough into rounds and place them on the prepared baking sheet.
- Optional: Sprinkle seeds or herbs on top before baking.
- Bake for 20–25 minutes until lightly golden, then cool for 5–10 minutes.
Notes
These biscuits can be stored in an airtight container for 1–2 days at room temperature or refrigerated for up to 4–5 days. They can also be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: biscuits, vegetarian, red lentils, quick dinner, kid-friendly, protein