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VITA High-Protein Beetroot & Red Lentil Buns
Healthy Breads

VITA High-Protein Beetroot & Red Lentil Buns

Vibrant ruby-red buns made from soaked red lentils and cooked beetroot — no white flour, no white sugar, and nearly 10 g of protein each. Naturally gluten-free and packed with fibre.

Protein

9g

Calories

140 kcal

Prep Time

15 min + 4–5h soak

Servings

8

Ingredients

  • •1 cup (190 g) dry red lentils, soaked 4–5 hours or overnight and well drained
  • •1 medium cooked beetroot (about 120 g), well drained
  • •4 tbsp (30 g) psyllium husk
  • •2 tbsp extra-virgin olive oil
  • •2 tbsp (30 g) plain Greek yogurt
  • •30 g unflavoured whey or plant protein powder
  • •2 tbsp finely chopped sautéed onion
  • •¾ tsp baking soda
  • •1½ tsp fresh lemon juice
  • •½ tsp salt
  • •1–2 tbsp water, only if needed
  • •1 tbsp mixed black & white sesame seeds
  • •A little unsweetened soy milk, for brushing

Instructions

  1. 1Drain the soaked lentils very well. Blend with the beetroot, olive oil, Greek yogurt, onion, lemon juice, and salt until thick and mostly smooth.
  2. 2Add the protein powder, psyllium husk, and baking soda. Mix until combined and let the mixture rest for 5–10 minutes.
  3. 3Shape into 8 buns with damp hands. Place on a parchment-lined baking tray, brush lightly with soy milk, and sprinkle with sesame seeds.
  4. 4Bake at 180 °C / 350 °F for 30–35 minutes, until firm and fully set.
  5. 5Let cool for 10–15 minutes before slicing.

VITA Tips

  • ✦The mixture should be thick enough to shape. Add water only if necessary — too much liquid can make the buns wet or dense inside.
  • ✦Drain the lentils and beetroot as thoroughly as possible; excess moisture is the main cause of soggy buns.
  • ✦Store in an airtight container in the fridge for up to 4 days, or freeze individually.