Who said cheese bread needs to be made with traditional flours? This recipe is here to surprise you by swapping grain-based flours with the humble red lentil. The result is a protein-packed, gluten-free delight that doesn’t compromise on taste or texture. These cheese breads are soft, savory, and oh-so-satisfying, perfect for breakfast, a midday snack, or a cozy dinner side. With no kneading or dough-handling required, this is one of those recipes that feels almost too easy to be true.

But let’s take a moment to appreciate the real star of this recipe: red lentils. These little powerhouses are a nutritional treasure. Packed with plant-based protein and fiber, they’re a fantastic way to stay energized and keep your digestion running smoothly.

Red lentils are also a rich source of essential nutrients like iron, magnesium, and folate, making them a great addition to your diet, especially for those seeking to boost their nutrient intake. They’re naturally low in fat and free from gluten, making them a versatile and wholesome ingredient that fits into various dietary lifestyles. Incorporating red lentils into your meals is an easy step toward a healthier, well-rounded diet, and these cheese breads are a delicious way to do just that.

Ingredients:

• ¾ cup (140 g) raw red lentils
• 2 large eggs
• 2 tbsp olive oil
• ⅓ cup (90 g) cottage cheese
• 50 g shredded cheddar cheese
• 50 g shredded mozzarella cheese
• ¼ tsp Himalayan salt
• ¼ tsp dried onion powder
• ¼ tsp dried garlic powder
• ¼ tsp dried oregano
• ½ tbsp baking powder
• Oil and parchment paper for lining muffin cups

Directions:

• Soak the red lentils in water for at least 4 hours at room temperature or overnight in the refrigerator.
• Rinse the lentils under running water and drain thoroughly.
• Blend the lentils and eggs in a blender or with a hand blender until smooth and creamy.
• Add olive oil, cottage cheese, cheddar cheese, mozzarella cheese, Himalayan salt, onion powder, garlic powder, oregano, and baking powder to the mixture. Stir until well combined.
• Lightly grease muffin cups with oil and line them with parchment paper to prevent sticking.
• Divide the batter evenly among the prepared muffin cups.
• Preheat your oven to 350°F (180°C) and bake for 35 minutes, or until the breads are golden brown and a toothpick inserted in the center comes out clean.
• Let the cheese breads cool down for 5 minutes before serving. They are best enjoyed while still warm.

Prep Time: 20 minutes
Baking Time: 30 minutes
Soaking Time: Overnight or at least 4 hours
Servings: 7

Nutritional Information (Per Serving)

• Energy: 188 calories
• Protein: 11.7 g
• Fat: 9.84 g
• Carbohydrates: 13.47 g
• Fiber: 2.2 g

Storage Recommendations

• Store the cheese breads in the refrigerator for up to one week.
• Freeze for up to three months in an airtight container.
• Reheat before serving to restore their cheesy and delicious flavor.