Red Lentil Cheese Bread
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.
I’ll try sounds great
Sounds delicious
Made this and was super delicious, I did blend the cottage cheese with the lentils and I like that texture better and I baked it in a bread mould. New favourite!
That sounds great! So glad to hear you loved the recipe 🙂
Do you mean you didn’t use the eggs? The recipe already says blend lentils and eggs. Or do you mean you blended the cottage cheese lentiks and eggs together THEN added the other ingredients? I think I would prefer the cc to be blended too.
Sorry if I’m being a little dense.
Thank you
Great! Best I ever made!
I’m so glad you enjoyed the recipe 🙂
Eggless recipe for this?
You can blend the red lentils with a half cup greek yogurt or sour cream instead of eggs 🙂
Thank you.
Absolutely amazing. These are fluffy and delicious and guilt free for a diabetic. I will be following for more great
recipes. Your instructions and measurements were right on as well.
Excellent!, I made these red lentil and cheese muffins today substituting thick goat yoghurt for cottage cheese and Manchego and Pecorino for the other cheeses as I cannot eat cow dairy.
I only have shallow muffin trays so the mix made 12 muffins instead of 7. I baked for 20 mins instead of 35.
The result was an amazingly tasty muffin. Very filling and full of flavour
I will definitely be making these regularly from now on and will be buying deep silicone muffin trays as the lentil mix sticks easily to the sides of the wells when cooked even though they were well oiled.
Thanks a lot for the insights about the recipe. So glad to hear you enjoyed the cheese breads just as we do.
Yes, the batter is very sticky! Silicone trays is a good alternative 🙂
I’m out of red lentils. Will green work?