Lentil Cottage Cheese Bread

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

1. Cover the red lentils with water and soak them for 2 hours.
2. Drain and rinse the soaked lentils thoroughly.
3. Add the lentils, eggs and cottage cheese to a blender or tall jug. Blend until mostly smooth.
4. Add the salt, optional dried seasoning, olive oil, coriander, baking powder, baking soda, lemon juice and psyllium husk. Mix thoroughly.
5. Leave the batter to rest for 5–10 minutes so the psyllium can absorb some moisture.
6. Lightly toast the pumpkin and sunflower seeds in a dry frying pan for 5–10 minutes, stirring frequently.
7. Spray a loaf pan with vegetable oil and transfer the batter to the pan.
8. Make a shallow slit along the top and sprinkle with the toasted pumpkin and sunflower seeds.
9. Bake at 180°C (350°F) for 50–60 minutes, until golden and set through the centre.
10. Meanwhile, combine the chopped eggs, tuna, sun-dried tomatoes, dill, lime juice, cream cheese, salt and black pepper.
11. Allow the bread to cool before slicing.
12. Serve the bread with the tuna and egg spread.