Ingredients
This recipe makes one standard loaf.
- 1½ cups dry red lentils
- 3 large eggs
- ½ cup cottage cheese
- ¼ cup olive oil
- ½ cup rolled oats
- 2 teaspoons baking powder
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- 1 tablespoon chia seeds
- 1 tablespoon sesame seeds
- 1 tablespoon flaxseeds
- Extra mixed seeds for the topping
Instructions
Rinse the 1½ cups of red lentils thoroughly under cold water until the water runs mostly clear. Place them in a bowl and cover with plenty of water. Let them soak for 3 to 4 hours. Soaking softens the lentils so they blend smoothly and bake through evenly.
Drain the lentils very well, shaking the strainer to remove as much water as possible. Excess water is the most common cause of a gummy loaf. Transfer the drained lentils to a blender or food processor.
Add the 3 eggs, ½ cup cottage cheese, and ¼ cup olive oil. Blend until a thick, mostly smooth batter forms. A few tiny bits of lentil are fine. Scrape down the sides as needed.
Add the rolled oats, baking powder, apple cider vinegar, and salt. Blend briefly, just until combined. The oats do not need to be fully pulverized.
Pour the batter into a large mixing bowl. It will be thick, similar to a heavy pancake batter or a soft dough.
Fold in the pumpkin seeds, sunflower seeds, chia seeds, sesame seeds, and flaxseeds until evenly distributed. Because chia and flax absorb liquid, the batter will thicken slightly as it sits.
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper, leaving a little overhang so you can lift the loaf out later.
Pour the batter into the prepared pan and smooth the top with a spatula. Dampening the spatula slightly makes this easier.
Sprinkle additional mixed seeds over the surface and gently press them in so they stay put during baking and slicing.
Bake for 50 to 60 minutes, until the loaf is firm and golden and a toothpick inserted in the center comes out clean. Start checking at 50 minutes. If the top browns too fast, tent it loosely with foil for the last 10 to 15 minutes.
Let the bread cool in the pan for 15 minutes. This allows the structure to set so the loaf doesn’t crack or crumble when you remove it.
Lift the loaf out with the parchment and place it on a wire rack. Cool it completely before slicing. A lentil loaf continues to firm up as it cools, and cutting it warm can give you a gummy texture.
Slice with a serrated knife and enjoy, preferably toasted, with avocado, cream cheese, or your favorite sandwich fillings.