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Protein Pumpkin Lentil Bread

Servings: 12

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.