Step 1

Soak the lentils. Add the dry red lentils to a bowl, cover them with water, and let them soak for at least 2 hours, ideally 8 hours. Once soaked, drain the soaking water and rinse the lentils.

Step 2

Sprout the lentils (optional). Transfer the soaked lentils into a strainer and set the strainer over a large bowl so any excess water can drain. If you’re using a sprouting jar, invert it into a large bowl or another object that allows it to sit at an angle. This lets water drain constantly. The lentils must stay moist but shouldn’t sit in water. After 8-12 hours, sprouts should start to emerge. If there are no sprouts, drain, rinse, and leave again for a few more hours. While sprouting is not necessary, it does boost fermentation activity.

Step 3

Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 356ºF/180ºC.

Step 4

Process. Add the sprouted (or just soaked) lentils to a food processor together with the water, psyllium, olive oil, baking soda, and salt, and process until a dough forms. Finally, add the lemon juice and process until just combined. The reaction baking soda creates upon contact with acid is immediate, so don't let the dough rest and work as quickly as possible before all the bubbles dissipate.

Step 5

Shape the bread rolls. Shape the dough into a log and divide it into four equal pieces. Shape each piece into a neat ball and transfer it to a parchment paper-lined baking sheet.

Step 6

Bake. Slide the baking tray into the oven and bake the bread rolls until crispy and golden brown, for about 25 minutes.

Step 7

Cool. Transfer the bread rolls onto a cooling rack and let them cool completely.

Step 8

Store. Leftover bread rolls are best on the day they’re made. To keep the rolls fresh and soft, store them at room temperature in an airtight container for 1-2 days. For longer-term storage, freeze in an airtight container for up to 1 month.