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Quick Lentil Protein Bread with Onion & Oregano
Speedy flourless lentil loaf bound with eggs and olive oil, seasoned with dried onion, garlic and oregano, topped with a mixed seed blend and sesame.
10 min prep / 55 min total
191 kcal
9.2g protein
8 servings
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Ingredients
Ingredients updated to metric measurements
- 180 gred lentils
soaked and ground
- 30 mlolive oil
- 2eggs
- pinchsalt
- tsporegano
- tspdried onion
- tspdry garlic
- 40 gmixed seed blend
pumpkin, sunflower and flax
- 1 tspbaking soda
- 1 tbspapple cider vinegar
- sesame seeds
for topping
Instructions
Soak 180g red lentils, drain and grind to a smooth puree.
Whisk 2 eggs with 30ml olive oil, salt, oregano, dried onion and dry garlic. Stir into the lentil puree.
Fold in 40g mixed seed blend. Activate 1 teaspoon baking soda with 1 tablespoon apple cider vinegar and mix in immediately.
Transfer to a greased loaf tin, drizzle with oil and sprinkle with sesame seeds.
Bake at 180°C for about , until firm and deep gold. Cool before slicing.
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