Lentil Cottage Cheese Bread
At a glance
A flourless, high-protein bread made with red lentils, cottage cheese, eggs, and seeds, baked until golden brown.
Ingredients
- 1 cup (200 g) red lentils
- 3 eggs
- 2/3 cup (160 g) cottage cheese
- Salt to taste
- 1/2 tsp dried powder
- 2 tbsp (30 ml) olive oil
- 1/2 tsp chopped coriander
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tablespoon lemon juice
- 2 tbsp psyllium husk
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- Vegetable oil spray for loaf pan
- 2 hard-boiled eggs
- 1 can of tuna
- 3 sun-dried tomatoes
- 2 tablespoons chopped dill
- Juice of 1/2 lime
- 1 tablespoon cream cheese
- Black pepper to taste
Method
- 1
Soak the red lentils for 2 hours.
- 2
Blend the soaked lentils with cottage cheese and eggs using an immersion blender.
- 3
Add salt, dried powder, chopped coriander, baking powder, baking soda, lemon juice, psyllium husk, and mix well.
- 4
Fry pumpkin seeds and sunflower seeds in a frying pan for 5-10 minutes.
- 5
Spray a loaf pan with vegetable oil and place the dough inside.
- 6
Make a slit on top of the dough and sprinkle with pumpkin and sunflower seeds.
- 7
Bake at 180°C (350°F) for 50-60 minutes until golden brown.
- 8
Meanwhile, prepare the topping by mixing chopped hard-boiled eggs, tuna, sun-dried tomatoes, chopped dill, lime juice, and cream cheese.
- 9
Once baked, let the bread sit for a few minutes before slicing.
- 10
Spread the tuna mixture on slices of the bread before serving.
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Original video
Source video from Kochen Familie Cool. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=zloBJZmyw3Q
Source details
Full credit remains with the original creator.
Tips and storage
Storage: Store leftovers in an airtight container in the refrigerator.
