Lentil bread with sun-dried tomatoes, olives and cheese (gluten-free)

A delicious lentil bread with excellent nutritional value.
serving_count:

ingredients

Manna Dobele 1kg

2 Eggs

200 grami Red lentils (soaked in water for at least 2 hours)

70 grami Natural yogurt

70 grami Grated cheese (10% for me)

60 grami Finely grated carrot

50 grami Sun-dried tomatoes, finely chopped

40 grami Olives, finely chopped (green ones for me)

20 grami Oat bran

15 grami Garlic

10 grami Parsley, finely chopped

1 tējkarote Baking powder

1 tējkarote Salt

Pepper to taste

preperation

  1. Preheat the oven to 175 °C.

  2. Place the soaked lentils, eggs and yoghurt in a blender or food processor. Blend until smooth.

  3. Pour the mixture into a large bowl, add the remaining ingredients and mix well

  4. Pour the mixture into the baking tin and spread it.

  5. Bake for 55-60 minutes until the bread has risen and a wooden skewer comes out clean when poked.

  6. Allow the bread to cool completely. 

nutritional_value

product_weight - 837g.

serving_count - 4.0

1 serving_contains:

Kilokalorijas (Kcal) 331.5
percent_from_needed_in_day*
Ogļhidrāti (OH) 35.5g. 12%
Olbaltumvielas/Proteīni (OB) 25.0g. 50%
Tauki (T) 6.0g. 10%
calory_description
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