Forget Blood Sugar and Obesity: The Lentil & Cheese Miracle Bake
This nourishing lentil and cheese bake is packed with plant protein, healthy fats, and gut-friendly ingredients. It’s a wholesome alternative to carb-heavy breakfasts and snacks—perfect for stabilizing blood sugar while still delivering big on flavor. With its cheesy, herb-infused goodness, you won’t believe how good healthy can taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean-inspired
Ingredients
Scale
- 1 glass (170 g) lentils, soaked
- 3 eggs
- Half a tea glass (50 ml) olive oil
- 1 tea glass (100 ml) yogurt
- 1 packet (10 g) baking powder
- 1 tablespoon black cumin
- 1 teaspoon chili pepper flakes
- 1 bowl cheese of your choice (e.g., feta, cheddar)
- Parsley, chopped (as desired)
Instructions
- Soak the lentils for at least 2–3 hours (or overnight), then drain and rinse well.
- In a food processor, blend the soaked lentils with eggs, olive oil, and yogurt until smooth and thick.
- Transfer the mixture to a bowl. Stir in baking powder, black cumin, chili pepper flakes, chopped parsley, and cheese. Mix until well combined.
- Preheat the oven to 180°C (350°F).
- Pour the batter into a greased or parchment-lined baking dish or loaf pan.
- Smooth the top and bake for 30–35 minutes, or until golden and set in the center.
- Let cool slightly before slicing. Serve warm or at room temperature.
Notes
- You can use red or green lentils; red ones will give a softer texture.
- Feta adds a salty punch, while cheddar melts beautifully—feel free to mix.
- Leftovers keep well in the fridge for up to 3 days and taste great reheated or cold.
- Perfect as a protein-rich snack, lunchbox addition, or even a low-carb dinner side.