Spinach and Feta Lentil Bread
Ingredients
- 200 g lentils (soaked in water for 2 hrs)
- 2 eggs
- 2 tablespoons yoghurt
- 2 spring onions, chopped
- 100g feta, crumbled
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon salt
- pepper
- 1 teaspoon baking powder
- 50g fresh spinach, chopped
- 1 tablespoon extra virgin olive oil
- sesame seeds for topping
Preparation
Preheat your oven to 180°C (356°F).
Add the soaked lentils, eggs and yoghurt to a blender or food processor and blend until smooth.
Transfer the mixture to a large bowl and add in the rest of the ingredients and give it a mix.
Line a loaf pan with parchment paper and pour in the batter, smoothing the top with a spatula and sprinkle some sesame seeds.
Bake for 55-60 minutes, or until the bread has risen and a toothpick comes out clean.
Allow to cool completely before serving and enjoy!
Notes
This bread is naturally gluten-free and packed with protein and fiber.
