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Janelle Carss

Lentil Breadsticks

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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Prep Time 15 minutes
Cook Time 25 minutes
Soaking Lentils 6 hours
Total Time 6 hours 40 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Italian-Inspired
Calories: 280
Ingredients Method Video

Ingredients
  

  • ½ cup split red lentils, rinsed
  • ½ cup unsweetened soy milk, sub plant milk of choice
  • 1 tsp apple cider vinegar
  • ¾ cup oat flour, gluten-free if needed
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp Italian seasoning
  • ½ tsp smoked paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • 2-3 tbsp extra virgin olive oil
  • 1 tsp dried parsley, or use fresh
  • ⅓ to ½ cup vegan parmesan cheese

Method
 

  1. 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.
  2. Preheat your oven to 450℉.
  3. Make the vegan buttermilk: If you haven't already, stir the apple cider vinegar into the soy milk and let it sit for about 10 minutes until it starts to curdle. Meanwhile, move onto the next steps.
  4. 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.
  5. 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.
    6. You can easily make your own oat flour by blending up the same out amount of old fashioned rolled oats in a blender until you have flour.
  6. 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 and a bit fluffy, but not runny.
  7. 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.
  8. 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.
  9. Make the garlic oil: While the breadsticks are baking, mix together the olive oil, minced or microplaned garlic, and dried parsley.
  10. 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.
  11. 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 often do!

Video