These Lentil Stuffed Buns are for you if you are looking for a creative lentil recipe that goes beyond soup and curry! Featuring a spicy, ginger-spiked lentil filling tucked inside pillowy-soft dough, they are the ultimate “Savory Spin” on high-protein meal prep.

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If you are a fan of lentils, you already know how versatile this humble legume is. From my Saffron Quinoa and Lentils to hearty lentil and spinach stews, lentils are a pantry staple in my kitchen. But today, we’re doing something different.

Growing up in Sri Lanka, stuffed buns were more popular than sandwiches. Most of my aunts and uncles had their favorite stuffed bun recipe that they’d compare with my mom’s. Stuffed buns typically fall under Sri Lankan “short eats”, which consist of cutlets, Chinese Rolls, and other savory, portable, snack-type foods.

Sri Lankan stuffed buns are packed with epic flavor! Usually made with a mutton, beef, or chicken filling, the Sri Lankan stuffed buns I used to enjoy were intoxicatingly delicious.

And today, we are featuring the humble lentil in a tasty and filling stuffed bun recipe.

Why Lentils are the Star of This Recipe

Lentils aren’t just a filler; they are a nutritional powerhouse. In this recipe, they provide:

Plant-Based Protein: Keeps you full and energized.
Complex Texture: When sautéed with onions and ginger, they create a “meat-like” savory center.
Fiber: Essential for a healthy gut and metabolic health.
Affordability: One of the most budget-friendly ways to eat well!

Ingredients for the Perfect Filling

Lentils: I use canned brown lentils when making these buns. However, cooked red lentils could also be used instead.
The Aromatic Base: Onion, a few fresh cloves garlic, and freshly grated ginger, sauteed in olive oil. Garlic powder and ginger powder will drastically change the texture and taste of this filling, so please use the fresh versions of both.
Spices And Herbs: Turmeric powder, smoked paprika, ground coriander, fresh parsley, canned diced tomatoes w/green chilies
Egg and sesame seeds: for a bright, textured finish.
Store-bought biscuit dough in a can: Sometimes I make the buns from scratch (like when I made these Spiced Chicken Stuffed Buns). However, there are times when I opt for the quick route and use a can of store-bought biscuits.

How to Prepare the Savory Lentil Filling

This is an easy recipe that comes together with one pot, one baking tray, and one bowl, which means there aren’t a lot of dishes to clean up. The instructions are as follows:

1. Prep:

To start, peel and chop the red onion and garlic. And, peel and grate (or finely chop) the ginger.

Drain the liquid from the canned tomatoes.

Drain the liquid from the can and rinse your lentils thoroughly.
If using dry lentils, rinse them and boil them in water (or vegetable broth for more flavor) until tender. Pro Tip: For stuffed buns, you want the lentils to be soft but not “soupy.” Drain any excess liquid so the filling stays firm inside the dough.

2. Sauté:

In a pan, sauté your onion over medium heat until golden brown. Then, add the garlic and ginger and saute for about 5 more minutes. Add the spices, canned tomatoes, and the lentils. Stir for a few minutes until the mixture is thick and aromatic. Season with salt and black pepper to taste and garnish with a few teaspoons of fresh parsley. Let this cool completely—this is crucial for preventing the dough from becoming soggy!

Let this lentil stuffing cool to room temperature so it is easy to work with.

3. Assemble:

Open a can of biscuits and roll out a biscuit disc.
Spoon 2 or so tablespoons of the lentil filling into each circle.
Brush edges with egg wash.

Seal the buns by flipping the sides over the filling and pinching them together. Then lay the buns down, with the sealed side on the bottom, on a parchment-lined baking tray. Repeat until all the dough and filling are used up. By the way, you might end up with some of the filling. This lentil filling is delicious with some crusty bread or roti.

Shashi’s Expert Tip: If you want to make this one of your go-to vegan lentil recipes, simply use vegan biscuits and brush the top of the buns with oil. The savory lentil filling is already naturally plant-based!

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How do you get the stuffing into the buns?

4 steps on How to stuff biscuit dough with lentil filling

If you use store-bought biscuit dough or make your own, then getting the filling into these buns is as easy as:
1) Adding a couple of spoonfuls of filling into a circular piece of dough,
2) Brushing the edges of the dough with egg wash and gathering the 4 main points together,
3) Pinching together the other in-between points together and securing them with a smidge of egg wash, and
4) Roll the buns over and place them on the lined baking tray with the pinched side down.

4. Bake

Preheat oven to 375 degrees. Place the stuffed buns on a baking sheet lined with a Silpat or parchment paper. Beat the remaining egg and brush it over the buns.

Sprinkle buns with sesame seeds and bake for 20-22 minutes.

Enjoy warm or at room temperature.

Stuffed Buns / Biscuits Ready For The Oven

Substitutions

Store-bought biscuit dough
If you don’t want to use store-bought biscuit dough, and you manage to snag some whole wheat flour or all-purpose flour and some yeast, then you can make your own bun dough like I did when I made these Chicken Stuffed Buns.

Onions + Ginger + Garlic
I love the flavor of fresh onions, ginger, and garlic. However, if you prefer to save time on peeling and cutting these, there are peeled and chopped versions of these in the produce section of most grocery stores.

Vegetables
Instead of the canned tomatoes, a combination of fresh or frozen veggies like carrots, sweet potatoes, celery stalks, cauliflower, and green peas could be used. Just make sure to chop them well and cook them until they are tender.

Lentils
While I used canned brown lentils in this Lentil Stuffed Bun recipe, you can easily change it up and use canned light red kidney beans or chickpeas or your favorite bean instead. You could also use cooked red lentils instead.

Spices
I think the combination of ground coriander, Smoked paprika, and turmeric works well in this recipe. However, if you do not have coriander powder on hand, it can be substituted with cumin. If you don’t have any of these, then feel free to use some harissa or curry powder instead. Both these options will result in a different tasting filling, but it will still be quite tasty.

Serving Suggestions

These buns are a meal on their own, but they are even better with:

Mango Chutney: For a sweet-meets-heat dip.
A Side of Cucumber Salad: To add a refreshing crunch to the meal.
A Hot Cup of Tea or a cold glass of soda: For a cozy afternoon snack.

More High-Protein Lentil Recipes from Savory Spin:

plate of stuffed buns with Ginger, garlic, onions, coriander, smoked paprika, turmeric, canned lentils, and canned tomatoes.

Storage + Reheating

These lentil-stuffed buns can be stored in an airtight container lined with paper towels in the fridge.

These reheat best in the oven. Preheat the oven to 350 degrees. Place these lentil-stuffed buns on a baking tray and bake them for about 10 minutes. These can also be reheated in an air fryer at the same temperature, but for half the time.

These Lentil Stuffed Buns are a tasty portable snack or vegetarian meal. These are a favorite in our little family as they can be made ahead and transported for a picnic, or after a game, or as a tasty after-school snack.

If you love stuffed buns, here are a few more stuffed bun recipes:
Spiced Chicken Stuffed Buns,
Curried Chicken Stuffed Buns,
Black-Eyed Peas and Greens Stuffed Buns
Peanut Chicken Stuffed Buns.

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin.
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