These high-fiber, high-protein Lentil Breadsticks are crispy, crunchy, fluffy, ridiculously flavorful, and dangerously addictive. Made with just a handful of simple pantry ingredients, these little bad boys are basically what happens when my obsession with lentils meets my obsession with turning legumes into things they didn’t ask to become.

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Watch how to make Lentil Breadsticks over on my YouTube channel! And don’t forget to subscribe while you’re at it 😉

Inspiration & Ingredients

If you know me, you know I have a mild-to-moderate obsession with lentils. I’ve turned them into everything from pizza crust to bread, and this recipe is a crispy, breadier spin-off of my wildly popular Lentil Pizza Crust.

We’re taking that same genius little lentil situation and giving it a makeover: crispier edges, a fluffier center, more bread-like texture, and a generous coating of garlicky herb oil. And because we’re using lentils and oat flour as the base, these breadsticks bring a seriously satisfying dose of protein and fiber along with all that crispy, carby goodness.

You will not be able to eat just one, and that is a guarantee! You’re welcome… and I’m sorry.

Actually, you know what? No, I’m not sorry! Because these are considerably more nutritious than the breadsticks you’d get at Olive Garden, but taste even naughtier.

The magic starts with the lentils. Unlike traditional breadsticks, there’s no yeast, kneading, or waiting around for dough to rise. The lentils get soaked, blended, and turned into a thick batter that bakes up a bit fluffy and bread-like in the middle.

The soy milk and apple cider vinegar also create a quick vegan buttermilk, which helps give these breadsticks their tender texture.

And then we hit them with garlic oil. Because… duh.

Here’s what you need:

Breadsticks

½ cup split red lentils, rinsed
½ cup unsweetened soy milk (or your favorite plant milk)
¾ cup oat flour, gluten-free if needed
1½ tsp baking powder
¾ tsp baking soda
1 tsp apple cider vinegar
½ tsp Italian seasoning
½ tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp salt

Herby Garlic Oil

2–3 tbsp olive oil
2 cloves garlic, finely minced or microplaned
1 tsp dried parsley

Optional Toppings:

vegan mozzarella
vegan parmesan cheese

Why You Need to Make Lentil Breadsticks

They’re ridiculously easy

No yeast, no kneading, no complicated dough, and no special ingredients required.

They’re high in fiber and protein

Lentils and oat flour make these a much more nutrient-dense option than your average breadstick at 10g protein and 5g per serving.

They’re crispy Yet Soft

The edges get beautifully crunchy while the center stays soft and bready.

They’re naturally gluten-free

Just make sure you use certified gluten-free oat flour if needed.

They’re meal-prep friendly.

Make a batch and serve them alongside soups, pasta, salads, or your favorite saucy vegan dinner.

And most importantly: they’re freaking delicious!

How to Make Lentil Breadsticks

Instructions

Soak the lentils: Add the rinsed split red lentils and soy milk to a bowl or container. Cover and soak overnight, or for a minimum of 6 hours. I know overnight soaking sounds like planning ahead, but this is basically the only advance work required. Your future self will thank you.
Make the vegan buttermilk: If you haven’t already, stir the apple cider vinegar into the soy milk and let it sit for a few minutes until it starts to curdle. Congratulations. You just made vegan buttermilk.
Blend the lentils: Add the soaked lentils and their milk mixture to a high-speed blender. Blend until very smooth and creamy, with no obvious pieces of lentil remaining.
Mix the dry ingredients: In a bowl, whisk together the oat flour, baking powder, baking soda, Italian seasoning, smoked paprika, onion powder, garlic powder, and salt.
Make the batter: Pour the blended lentil mixture into the dry ingredients and stir until you have a thick, smooth batter. It should be spreadable, but not runny.
Spread and bake: Line a baking sheet with parchment paper.
Spread the batter into one or two rectangles, depending on how thick you want your breadsticks. Keep in mind that a thinner rectangle will give you crispier breadsticks, while a thicker one will give you a softer, breadier center.
Bake at 400°F for about 12 minutes. Remove from the oven and carefully flip the breadstick slabs over. Bake for another 10–12 minutes, or until they’re cooked through and nicely golden and crisp around the edges.
Make the garlic oil: While the breadsticks are baking, mix together the olive oil, minced or microplaned garlic, and dried parsley. This is your garlic bread moment.
Get cheesy: Flip the baked breadsticks over once more so the top side is facing up. Brush generously with the herby garlic oil. If you’re feeling extra—which I strongly encourage—sprinkle with vegan Parmesan or mozzarella. Return to the oven for 2–3 minutes, just until the cheese is melted and everything is looking dangerously delicious.
Cut and devour: Let them cool for a minute or two, then cut into breadstick-sized pieces. Serve warm with marinara, vegan Alfredo, soup, pasta, or honestly just eat them straight off the baking sheet like I did!

tips for the Best Lentil Breadsticks

Blend the lentils really well. The smoother your batter, the better your breadstick texture will be.
Don’t make the batter too thick. You want it spreadable so you can get an even layer across the baking sheet.
Spread them thinner for maximum crunch. If crispy edges are your love language, go thinner.
Don’t skip the garlic oil. Technically you can, but why would you do that to yourself?
Add vegan Parmesan. The salty, cheesy topping takes these from “healthy lentil experiment” to “holy crap, these are good.”

Nutrition

Per 3 breadsticks (makes 12):
280 calories • 10g protein • 32g carbs • 12g fat • 5g fibre

Nutrition information is approximate and will vary depending on the ingredients used.

What to Serve with Lentil Breadsticks

These are basically begging to be dunked into something saucy. Try them with:

Marinara sauce
Creamy Garlic Tofu
Tomato Soup
5-Ingredient Lasagna Soup
Spinach & Artichoke Tofu
A big Italian-inspired salad
Your favorite creamy vegan dip

Or make them the sidekick to basically any meal that could use a little crispy, garlicky carbohydrate action.

Stickin’ Around

These Lentil Breadsticks are proof that lentils can do anything. They’re crispy, soft inside, and mega-garlicky. They’re packed with fiber and plant-based protein. Plus they’re made from ingredients you probably already have hanging around your kitchen!

So go ahead and make them…. just don’t blame me when you mysteriously eat the entire tray!

Love this recipe? I’d really appreciate if you gave me a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below! You might want to also check out my Lentil Pizza Crust, Lentil Flatbread, or Lentil Patties!

Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!

Janelle Carss