Printable recipe cardKochen Familie Cool
Lentil Cottage Cheese Bread
Original source
Kochen Familie Cool on YouTubeA high-protein lentil and cottage cheese loaf topped with toasted seeds and served with a tuna, egg and sun-dried tomato spread.
A high-protein lentil and cottage cheese loaf topped with toasted seeds and served with a tuna, egg and sun-dried tomato spread.
Total time
3 hrs
Yield
15
Ingredients
21
Steps
10
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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
Equipment
- Immersion blender or blender
- Large mixing bowl
- Loaf pan
- Frying pan
- Spatula
Method
- Soak the red lentils for 2 hours.
- Blend the soaked lentils with cottage cheese and eggs using an immersion blender.
- Add salt, dried powder, chopped coriander, baking powder, baking soda, lemon juice, psyllium husk, and mix well.
- Fry pumpkin seeds and sunflower seeds in a frying pan for 5-10 minutes.
- Spray a loaf pan with vegetable oil and place the dough inside.
- Make a slit on top of the dough and sprinkle with pumpkin and sunflower seeds.
- Bake at 180°C (350°F) for 50-60 minutes until golden brown.
- Meanwhile, prepare the topping by mixing chopped hard-boiled eggs, tuna, sun-dried tomatoes, chopped dill, lime juice, and cream cheese.
- Once baked, let the bread sit for a few minutes before slicing.
- Spread the tuna mixture on slices of the bread before serving.
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.
Storage
Store the bread separately from the tuna topping. Refrigerate the topping in a covered container.
