gluten-free lentil cheese bread

---

🌾 Gluten-Free Lentil Cheese Bread

✅ Yields:

1 loaf (8–10 slices)

---

🧾 Ingredients:

For soaking the lentils:

• 1 cup red lentils (or yellow split lentils)

• 2 cups water (for soaking)

For the bread:

• 1 cup soaked lentils (drained and rinsed)

• 2 large eggs

• 1 cup shredded cheese (cheddar, mozzarella, or a blend; dairy-free works too)

• ½ cup plain yogurt or thick coconut yogurt (adds moisture)

• 1 tsp baking powder (gluten-free)

• ½ tsp baking soda

• ½ tsp salt (adjust to taste)

• ½ tsp garlic powder (optional)

• ½ tsp onion powder (optional)

• 1–2 tbsp olive oil (for moisture)

• 1 tbsp lemon juice or apple cider vinegar (helps with leavening)

Optional add-ins:

• Chopped herbs (parsley, rosemary, thyme)

• Chopped spinach or kale

• Sun-dried tomatoes or olives

• Crushed red pepper for heat

---

🥣 Instructions:

1. Soak the Lentils

• Rinse 1 cup of red lentils under cold water.

• Soak them in 2 cups of water for at least 3 hours (or overnight).

• After soaking, drain and rinse thoroughly.

2. Preheat Oven

• Preheat oven to 350°F (175°C).

• Line a loaf pan with parchment paper or grease well.

3. Blend the Batter

In a high-speed blender or food processor, combine:

• Soaked lentils (1 cup drained)

• 2 eggs

• Yogurt

• Olive oil

• Lemon juice or vinegar

• Blend until smooth (about 1–2 minutes). It should be thick but pourable.

Then add:

• Baking powder

• Baking soda

• Salt, garlic powder, onion powder

• Blend again briefly to incorporate.

Finally:

• Fold in shredded cheese and any mix-ins by hand (don’t blend).

4. Bake

• Pour batter into the prepared loaf pan.

• Smooth the top and optionally sprinkle more cheese or herbs on top.

• Bake for 40–45 minutes, or until a toothpick comes out clean and top is golden brown.

5. Cool

• Let cool in the pan for 10 minutes, then transfer to a wire rack.

• Allow to cool completely before slicing — this helps it firm up.

---

🍽️ Serving Ideas:

• Serve warm with butter, hummus, or avocado.

• Toast slices for breakfast or as sandwich bread.

• Pair with soups or salads.

---

🧊 Storage:

• Fridge: Store in an airtight container for up to 5 days.

• Freezer: Freeze slices between parchment paper for up to 2 months. Toast or reheat as needed.

---

🔄 Variations:

• Vegan: Use flax eggs (2 tbsp flax + 5 tbsp water) and vegan cheese/yogurt.

• Spicy: Add chopped jalapeños or chili flakes.

• Mediterranean: Add olives, feta, oregano, and sun-dried tomatoes.

---

Would you like a version of this as a printable card or formatted for a specific diet (like low-carb or dairy-free)?