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Red Lentil Zucchini Seeded Loaf with Pumpkin Seeds
Hearty red-lentil zucchini loaf with pumpkin and sunflower seeds, fragrant cherry-tomato and oregano base. Slice it thick for sandwiches.
20 min prep / 65 min total
156 kcal
7.8g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 1zucchini
- garlic
- salt
- cherry tomatoes
a few
- coriander
- 160 gred lentils
ground
- 40 gpsyllium husk
- sweet paprika
- oregano
- 30 gpumpkin seeds
toasted
- 30 gsunflower seeds
toasted
- 2eggs
- 20 mlvegetable oil
- 1 tspbaking powder
- 1 tbsprice vinegar
- sesame seeds
for topping
Instructions
Simmer the zucchini with garlic, salt, cherry tomatoes and coriander until tender, then purée with a stick blender to 1 cup.
Grind the red lentils to a fine flour and mix with psyllium, paprika, oregano, salt and toasted seeds.
Whisk eggs, oil, vinegar and baking powder into the zucchini purée, then fold into the dry mix.
Rest so the psyllium thickens the dough.
Scrape into an oiled loaf pan, score the top and sprinkle with sesame seeds.
Bake at 190°C for 40- until deeply golden and firm.
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