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Red Lentil Cheese Bread with Dill (No Flour)
High-protein red lentil loaf flecked with fresh dill, green onion, mozzarella and cheddar. Bound with a flax egg for a vegan-friendly option.
20 min prep / 80 min total
173 kcal
9.5g protein
9 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 200 gred lentils
soaked, rinsed
- 12 gflaxseed
ground, for flax egg
- 165 mlwater
divided
- 1 tbspolive oil
- salt
to taste
- 1 tspcoriander
ground
- 4 tbspdill
chopped
- 4 tbspgreen onion
chopped
- 50 gmozzarella
- 50 gcheddar cheese
- 1 tspbaking soda
- 1 tbspapple cider vinegar
- 2 tbsppsyllium husk
- sesame seeds
for topping
Instructions
Make a flax egg by mixing ground flaxseed with 45ml water; let thicken .
Blend soaked red lentils with the remaining water, olive oil, salt and coriander until smooth.
Stir in dill, green onion, mozzarella, cheddar, flax egg, baking soda, apple cider vinegar and psyllium husk; rest .
Transfer to a greased loaf pan, score the top and scatter sesame seeds across the surface.
Bake at 350°F (180°C) for 55- until deep golden; cool completely before slicing.
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