These Red Lentil Cheese Breads Are a Simple, Protein-rich Al

• temps total: 35 minutes

Ingrédients

¾ cup (140 g) red lentils, soaked for 4 hours or overnight

2 large eggs

2 tbsp. olive oil

⅓ cup (70 g) cottage cheese

50 g yellow cheddar cheese, shredded

50 g mozzarella cheese, shredded

¼ tsp. Himalayan salt

¼ tsp. dried onion powder

¼ tsp. dried garlic powder

¼ tsp. dried oregano

½ tbsp. baking powder

Instructions

Rinse and drain the soaked lentils, then blend with the eggs until smooth.

Add olive oil, cottage cheese, shredded cheeses, salt, spices, and baking powder and mix until well combined.

Divide the batter into lightly greased or parchment-lined muffin cups.

Bake at 350°F (180°C) for about 35 minutes, or until golden and well cooked (a toothpick should come out clean).

Let cool briefly and serve warm. Store refrigerated for up to 1 week or freeze for longer storage.