Ingredients
- 1 2/3 cups dry red lentils, soaked for 1 hour
- 3 large eggs, room temperature
- 1 cup pure pumpkin puree
- 1/3 cup olive oil or avocado oil
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 tsp ground black pepper
- 8 oz crumbled feta cheese
- 1/4 cup raw pumpkin seeds
- 4 oz freshly grated cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper.
- Drain the soaked lentils and add them to a food processor or blender.
- Add eggs, pumpkin puree, oil, baking soda, baking powder, salt, and pepper. Pulse until mostly smooth and well combined.
- Transfer the batter to a bowl and stir in crumbled feta, cheddar cheese, and pumpkin seeds using a spatula.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 45–55 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing. Serve warm, toasted, or as part of a sandwich.
Notes
- Make sure to soak lentils for at least 1 hour and drain thoroughly before blending.
- This bread is naturally gluten-free and vegetarian.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for longer storage.
- Delicious served with soups, stews, chili, or as sandwich bread.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Sides
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 330mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg
