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Serve as a sandwich or with your favorite soup, stew, or chili. It’s really great hot out of the oven or toasted.
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Protein Pumpkin Lentil Bread
Cozy up with a slice (or two!) of our scrumptious Protein Pumpkin Lentil Bread, perfect for the chilly winter months!
This easy-to-make recipe is a nutritional powerhouse, packed with high fiber and protein to keep you full and satisfied.
With just a few simple ingredients and minimal prep time, you can enjoy a healthy and delicious bread that’s excellent alongside your favorite chili, soup, or stew.
The best part? It’s a breeze to make, requiring only a food processor or blender and a quick bake in the oven.
So go ahead, indulge in the warm, comforting goodness of this Protein Pumpkin Lentil Bread, and make it your go-to companion for cozy winter soup nights!
➡️ Rachel’s tips:
Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.
🇬🇷Feta is Greece’s most famous cheese (and my favorite!) Many say it’s also the healthiest.
🐐Usually made from sheep or goat milk (or a combo), Feta cheese is nutrient-rich. Feta is said to be easier to digest and less allergenic and inflammatory than cheeses made from cow’s milk, which makes it a good option.
🧀Cheese please:
Instead of buying pre-shredded cheddar cheese, I like to find a block of grass-fed cheese, or something made locally ON SALE and shred or grate it myself…. or better yet enlist one of the kids for this duty.
Many pre-grated varieties are coated in very strange things (anti-caking & clumping garbage) that actually interfere with the natural texture and melting quality.
🎃There are SO MANY reasons to add pumpkin to your diet – it’s loaded with vitamins, minerals, and plant compounds that are good for you.
PLUS … it’s low in calories and tastes great.
Here are just a few of pumpkin’s benefits: it’s good for your vision and immune health, and it may even help reduce your risk of cancer!
Pumpkin also protects your heart, lungs, and kidneys, helps battle high blood pressure, and it’s good for your skin.
Eating pumpkin can keep us looking young thanks to beta-carotene that helps protect us from the sun’s wrinkle-causing UV rays = younger-looking skin.
REFERENCES:
WebMD
🧡Pumpkin pie filling and pumpkin puree often sit in cans or cartons right next to each other on the grocery store shelf. It can be easy to grab one, thinking it is the other because the two products look very similar.
However, they are *VERY* different products!
Pumpkin Puree (that can also be made at home very easily) should list ONLY Pumpkin on the ingredients label.
Pumpkin pie filling usually has many ingredients, one of which is lots of SUGAR.
🎃Homemade Pumpkin Puree
12 servings
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 ozs freshly grated cheddar cheese
Instructions:
Preheat your oven to 375 degrees f.
Line a loaf pan with parchment paper.
Drain your soaked lentils and place them in a food processor or blender.
Add the eggs, pumpkin puree, oil, baking soda, baking powder, salt, and pepper.
Pulse until combined and mostly smooth.
Add the feta cheese, cheddar, and pumpkin seeds then stir to incorporate everything with a spatula.
Transfer your batter to the parchment lined loaf pan and bake in your preheated oven for 45-55 minutes or just until golden on top and a toothpick inserted in the center comes out clean.
Serve as a sandwich or with your favorite soup, stew, or chili. It’s really great hot out of the oven or toasted.
Enjoy!
🧡Rachel
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 ozs freshly grated cheddar cheese
Instructions
- Preheat your oven to 375 degrees f.
- Line a loaf pan with parchment paper.
- Drain your soaked lentils and place them in a food processor or blender.
- Add the eggs, pumpkin puree, oil, baking soda, baking powder, salt, and pepper.
- Pulse until combined and mostly smooth.
- Add the feta cheese, cheddar, and pumpkin seeds then stir to incorporate everything with a spatula.
- Transfer your batter to the parchment lined loaf pan and bake in your preheated oven for 45-55 minutes or just until golden on top and a toothpick inserted in the center comes out clean.
- Serve as a sandwich or with your favorite soup, stew, or chili. It's really great hot out of the oven or toasted.
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