Description
This gluten-free lentil cheese bread is a protein-packed, yeast-free, and sugar-free loaf made with red lentils and cheese. Moist, savory, and easy to prepare, it’s perfect as a breakfast item, snack, or side dish.
Ingredients
- 1 cup red lentils, soaked for at least 3 hours or overnight
- 2 large eggs
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp olive oil or melted butter
- 1 cup grated cheese (cheddar, mozzarella, or a mix)
- 1/2 tsp garlic powder or herbs (optional)
- 2–4 tbsp milk or plant-based milk (optional, as needed for blending)
Instructions
- Soak red lentils in water for at least 3 hours or overnight. Drain and rinse thoroughly.
- Preheat oven to 375°F (190°C) and line a loaf pan or baking dish with parchment paper.
- In a blender or food processor, combine soaked lentils, eggs, baking powder, salt, olive oil or butter, and optional garlic powder or herbs. Blend until smooth. Add a splash of milk if needed for blending.
- Transfer the batter to a bowl and fold in grated cheese.
- Pour the batter into the prepared pan and smooth the top. Sprinkle extra cheese on top if desired.
- Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the bread cool in the pan for about 10 minutes before slicing and serving.
Notes
- Use dairy-free cheese and egg substitute for a vegan version.
- Experiment with different cheeses like feta, gouda, or dairy-free options.
- For added flavor or texture, mix in chopped spinach, sun-dried tomatoes, or zucchini.
- Can be baked in muffin tins; adjust baking time to 20–25 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg
