Gluten-free Red Lentil Mini Loaves

…these little loaves pack a lot of protein.


1 cup red lentils rinsed and soaked (minimum 4 hrs or overnight in fridge)
2 eggs
1 cup (200 gr) yogurt or cottage cheese
4 tbsp olive oil
1/2 tsp salt
a dash of pepper if desired
2 tsp baking powder
pumpkin seeds or seeds of your choice for the topping


1. Rinse and drain the lentils well.
2. Blend all the ingredients except the seeds in a blender until smooth.
3. Pour the batter into three small wax paper lined loaf pans. (Batter sticks easily)
4. Sprinkle top with seeds and bake at 370deg F (180deg C) in a preheated oven for about 40 min.
5. When done cool the bread in the pans for 10 min. Then remove them to a cooling rack. Remove wax paper.