Lentil Cottage Cheese Bread

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.