This loaf is a true delight! Packed with protein and fibre, it’s perfect as a side to soup for lunch or as a nutritious snack served with hummus and freshly picked cherry tomatoes.
Preparation
10
min
Cooking
30
min
Waiting
120
min
Portion
8
Ingredients
- 185 ml (¾ cup) red lentils
- 45–60 ml (3–4 tbsp) water
- 20 ml (4 tsp) tomato paste
- 3–4 sun-dried tomatoes in oil, lightly drained
- 60 ml (¼ cup) light feta cheese
- 60 ml (¼ cup) black and/or green olives
- 30 ml (2 tbsp) psyllium
- 5 ml (1 tsp) baking soda
- 5 ml (1 tsp) dried oregano
- 5 ml (1 tsp) paprika
- Salt and pepper, to taste
- Sesame seeds (optional)
Preparation
- Soak the red lentils in plenty of cold water for at least 2 hours. Drain and rinse thoroughly.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a food processor, blend the drained lentils with water and tomato paste until smooth. Add a little more water if needed to achieve the right consistency.
- Transfer the lentil purée to a large bowl. Add the remaining ingredients and mix until well combined.
- Shape the mixture into a round loaf on the prepared baking sheet, smoothing the top with your hands. Sprinkle with sesame seeds if desired.
- Bake for 30–35 minutes, or until the loaf is firm to the touch and lightly golden.
- Let cool for at least 10 minutes before slicing and serving.
Notes
Keeps for 5 days in the refrigerator in an airtight plastic bag (such as a Ziploc) or up to 3 months in the freezer.
Registered Dietitian Nutritionist in Quebec City
