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Red Lentil Cottage Cheese Bread with Tuna Spread
Hearty loaf bound with red lentils, cottage cheese, pumpkin and sunflower seeds, finished with a tangy tuna, egg and sun-dried tomato spread.
15 min prep / 75 min total
133 kcal
12.4g protein
15 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 200 gred lentils
soaked 2 hours
- 3eggs
- 160 gcottage cheese
- salt
to taste
- ½ tspdried powder
- 30 mlolive oil
- ½ tspcoriander
chopped
- 1 tspbaking powder
- ½ tspbaking soda
- 1 tbsplemon juice
- 2 tbsppsyllium husk
- 1 tbsppumpkin seeds
toasted
- 1 tbspsunflower seeds
toasted
- 2hard-boiled eggs
for spread
- 1 cantuna
for spread
- 3sun-dried tomatoes
for spread
- 1 tbspcream cheese
for spread
Instructions
Blend the soaked lentils with the eggs and cottage cheese until smooth with an immersion blender.
Mix in salt, dried powder, olive oil, coriander, baking powder, baking soda, lemon juice and psyllium husk, then stir through the toasted pumpkin and sunflower seeds. Rest 5–.
Transfer to an oiled loaf pan, score the top and sprinkle with more pumpkin and sunflower seeds.
Bake at 180°C (350°F) for 50–, until golden and set.
For the spread, mash hard-boiled eggs with drained tuna, chopped sun-dried tomatoes, dill, salt, pepper, lime juice and cream cheese.
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