lentilseggscottage cheese
Lentil Cottage Cheese Bread
A red lentil and cottage cheese loaf topped with toasted seeds and served with a tuna, egg and sun-dried tomato spread.
From YouTube · Apr 1, 2026
A red lentil and cottage cheese loaf topped with toasted seeds and served with a tuna, egg and sun-dried tomato spread.
2 hrs 15 min, soaking
Prep time
1 hr
Cook time
3 hrs 15 min
Total time
1 loaf, approximately 15 slices
Yield
Ingredients
22 ingredients- LENTIL COTTAGE CHEESE BREAD
- 1 cup (200 g) red lentils
- Water, for soaking
- 3 eggs
- 2/3 cup (160 g) cottage cheese
- Salt, to taste
- 1/2 tsp dried seasoning powder, optional (type not specified by the creator)
- 2 tbsp (30 ml) olive oil
- 1/2 tsp chopped coriander
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp lemon juice
- 2 tbsp psyllium husk
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- Vegetable oil spray, for the loaf pan
- TUNA AND EGG SPREAD
- 2 hard-boiled eggs, chopped
- 1 can tuna, drained
- 3 sun-dried tomatoes, chopped
- 2 tbsp chopped dill
- Salt and black pepper, to taste
- Juice of 1/2 lime
- 1 tbsp cream cheese
Method
12 steps- Cover the red lentils with water and soak them for 2 hours.
- Drain and rinse the soaked lentils thoroughly.
- Add the lentils, eggs and cottage cheese to a blender or tall jug. Blend until mostly smooth.
- Add the salt, optional dried seasoning, olive oil, coriander, baking powder, baking soda, lemon juice and psyllium husk. Mix thoroughly.
- Leave the batter to rest for 5–10 minutes so the psyllium can absorb some moisture.
- Lightly toast the pumpkin and sunflower seeds in a dry frying pan for 5–10 minutes, stirring frequently.
- Spray a loaf pan with vegetable oil and transfer the batter to the pan.
- Make a shallow slit along the top and sprinkle with the toasted pumpkin and sunflower seeds.
- Bake at 180°C (350°F) for 50–60 minutes, until golden and set through the centre.
- Meanwhile, combine the chopped eggs, tuna, sun-dried tomatoes, dill, lime juice, cream cheese, salt and black pepper.
- Allow the bread to cool before slicing.
- Serve the bread with the tuna and egg spread.
Recipe notes
Helpful tips
- Drain the soaked lentils thoroughly before blending.
- Let the psyllium thicken the mixture before transferring it to the loaf pan.
- Cool the bread before slicing so it holds together cleanly.
Equipment
- Immersion blender or blender
- Large mixing bowl
- Loaf pan
- Frying pan
- Spatula
Storage
Store the bread separately from the tuna topping. Refrigerate the topping in a covered container.
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