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Lentil Cheese Bread with Psyllium and Sesame
Dense lentil loaf folded with mozzarella, cheddar, fresh dill and psyllium. Topped with sesame for a slice-able high-protein bread.
20 min prep / 70 min total
149 kcal
8.3g protein
12 servings
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Ingredients
Ingredients updated to metric measurements
- 200 glentils
soaked overnight
- 2eggs
- 120 mlwater
- Himalayan salt
to taste
- 1 tspdried garlic
- 1 tbspolive oil
- 2 tbsppsyllium husk
- 50 gmozzarella
- 50 gcheddar cheese
- 30 gsesame seeds
- 1 tspbaking powder
- 2 tbspdill
chopped
- sesame seeds
for topping
Instructions
Rinse soaked lentils and blend with eggs and water until smooth.
Stir in salt, dried garlic, olive oil, psyllium husk, both cheeses, sesame seeds, baking powder and chopped dill.
Transfer to a greased loaf pan, score the top and scatter sesame seeds over it.
Bake at 350°F (180°C) for 45- until deep golden; cool completely before slicing.
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