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80-Calorie Lentil-Spinach-Zucchini Bread (No Knead)
No-knead red lentil loaf with baby spinach, grated zucchini and psyllium, bound by 3 eggs. 80 kcal per slice — paired with a tuna-zucchini pasta and spiced tea.
10 min prep / 60 min total
126 kcal
6.7g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 160 gred lentils
- 40 gpsyllium husk
- 10 gbaking powder
- 50 gzucchini
- 3eggs
- 50 gspinach
- 20 mlolive oil
- coriander
- salt
to taste
- sesame seeds
for topping
Instructions
Grind 160g red lentils into flour.
Mix with 40g psyllium, salt, coriander and 10g baking powder.
Blend 50g zucchini, 50g spinach and 3 eggs, then stir into the dry mixture with 20ml olive oil.
Transfer to a greased baking dish, brush with extra oil and sprinkle with sesame.
Bake at 180°C for 45-.
For the pasta, sauté 200g zucchini, 150g carrot, 1/2 bell pepper and garlic, fold in tuna and bake 25- at 180°C.
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