This Lentil Bread with Cottage Cheese is the perfect recipe for you if you’re looking for a healthier, higher protein bread alternative. It’s made with just four ingredients, is super easy to make and it’s so fluffy and delicious!
One of my all-time favorite foods is bread – I’m a carb girly. And whilst there’s really nothing wrong with normal bread, sometimes you just want something a bit more nourishing and balanced. Similar to my Buckwheat Bread recipe, this Lentil Bread is packed with so much goodness as well as deliciousness!
Now, Lentil Bread may sound a bit strange, I won’t argue that, I’m honestly blown away by how delicious this bread is. I’ve seen Lentil Bread been done before, I didn’t invent the concept, but I wanted to find a way to add even more protein and healthy fats, hence the addition of cottage cheese.
Another thing I love about this recipe is its simplicity. It’s made with just three ingredients: lentils, cottage cheese, baking powder as well as some water. It’s also so much easier than a regular bread recipe as there’s no yeast or kneading involved, and if you know me – I love an easy recipe.
I love making a loaf of this Lentil Bread at the start of the week to have for breakfast with my avocado and eggs, or even as a tuna mayo sandwich. It’s honestly fabulous and I think you’re going to love it too!
Why you’ll love this Lentil Bread:
- You only need three ingredients.
- It’s incredibly easy to make.
- No yeast or kneading involved!
- It’s high in protein and fiber, so it keeps you fuller for longer than regular bread!
- It’s fluffy and delicious!
- It’s great for meal-prep.
- It’s good for your soul and your body!
Health Benefits of Lentil and Cottage Cheese Bread
This Lentil and Cottage Cheese Bread isn’t just delicious—it’s also loaded with health benefits that make it a fantastic addition to your weekly meal prep. Here’s why:
- High in Protein: Lentils and cottage cheese are both excellent sources of protein, making this bread a great option for those looking to increase their protein intake. Protein is essential for muscle repair, satiety, and overall body function. Whether you’re active or simply want a more filling bread option, this recipe delivers on both nutrition and flavor.
- Rich in Fiber: Lentils are naturally high in fiber, which is important for digestive health and maintaining stable blood sugar levels. The fiber content in this bread can help keep you fuller for longer and support a healthy gut.
- Low in Carbs: If you’re watching your carb intake but still love bread, this recipe provides a more balanced alternative. Lentils have a lower glycemic index than traditional flours, meaning they won’t spike your blood sugar as much as regular bread might.
- Packed with Essential Nutrients: Lentils are rich in iron, folate, and magnesium, all of which contribute to overall health. Iron supports red blood cell production, folate is crucial for cell function, and magnesium helps with muscle and nerve function. Cottage cheese adds calcium and B vitamins, which are vital for bone health and energy production.
- Great for Meal Prep: This bread is easy to make and keeps well, making it a perfect meal-prep option for the week. You can pair it with avocado, eggs, or your favorite toppings for a nourishing breakfast or snack that fuels your day.
Ingredients Needed
These are the ingredients you’ll need to make this Lentil Bread. You can find the exact measurements in the recipe card at the bottom of this page.
Lentils – I used Split Red Lentils, but I believe brown lentils would work too. Lentils are high in protein and fiber and it’s a great way to add more plant-based ingredients into your diet.
Cottage Cheese – You can use chunky or smooth cottage cheese and you can decide if you want to use full-fat, low-fat, or fat-free depending on your nutritional needs. Cottage cheese is a great source of protein and healthy fats and makes this lentil bread extra moist and delicious!
Baking Powder – Is the raising agent in this bread, it makes the bread nice and fluffy.
Water – You can use tap water. You will need some to soak the lentils in and then some more to go into the “dough”.
Extra Additions – You can really play around and make this bread your own by adding in some extra bits like seasonings, herbs, seeds and so much more. I’ve added some ideas further down on this page.
Equipment Needed
Digital Food Scale: For accurate measurements and perfect results.
Large Bowl: To soak the lentils in.
Sieve: For draining and rinsing the lentils.
Blender or Food Processor
Loaf Pan: I use a 2lb loaf pan, roughly 20cm x 10cm
How to make Lentil Bread with Cottage Cheese
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step One:
You’ll need to start by soaking your lentils. This makes the lentils softer which allows them to blend into a smoother consistency. Soak for at least 6 hours. I like to soak them overnight so that I can bake the bread in the morning.
Step Two:
Once soaked, drain and rinse the lentils.
Step Three:
Add the lentils, cottage cheese, water, and baking powder to your blender or food processor and blend until smooth. You could also add in some seasonings or herbs before blending.
Step Four:
Pour the mixture into your greased loaf pan (or insert a sheet of parchment paper into your loaf pan if it’s not non-stick).
Step Five:
You can add some mix-ins into the mixture or on top.
Step Six:
Bake until risen to perfection then leave to cool completely before slicing.
Customize Your Lentil and Cottage Cheese Bread
One of the best things about this Lentil and Cottage Cheese Bread is how versatile it is. You can easily adapt the recipe to suit your taste or nutritional needs with a few simple tweaks. Here are some ideas to make it your own:
Add Herbs & Spices: To give your bread an extra flavor kick, try adding your favorite herbs and spices, like oregano, basil, chilli flakes etc.
Incorporate Seeds: Boost the nutritional profile with some seeds for extra texture, healthy fats, and fiber.
Mix-ins: You can add some grated cheddar, olives, jalapenos, feta or anything you fancy!
Tips & Notes
Here are some useful tips and notes to help you get the best results with your Lentil and Cottage Cheese Bread:
- Soak the Lentils: Soaking your lentils is a must for this recipe. It softens the lentils, making them easier to blend and resulting in a smoother batter. I recommend soaking for at least 6 hours, or overnight for convenience.
- Blending the Batter: For the best texture, blend the soaked lentils, cottage cheese, baking powder, and water until completely smooth. If your blender struggles, blend in batches or add a little more water to help it along. A high-speed blender or food processor works best.
- Consistency of the Batter: The batter should be thick but pourable, similar to pancake batter. If it’s too thick, add a tablespoon or two of water to loosen it up. If it’s too thin, it might affect the rise and texture of the bread.
- Grease the Loaf Pan: Make sure to properly grease your loaf pan, or line it with parchment paper to prevent sticking. This will ensure the bread releases easily after baking.
- Allow It to Cool: Once your bread is baked, resist the urge to slice it immediately! Let the bread cool completely in the pan before removing it. This helps it firm up, making slicing easier and preventing it from crumbling.
- Batch Cooking: Double the recipe and bake two loaves at once! You’ll have a loaf for now and one to freeze for later—perfect for meal prep.
Storage instructions
Room Temperature: Store the bread in an airtight container or wrap it tightly in plastic wrap. It will stay fresh for up to 2 days at room temperature.
Refrigerator: For longer storage, place the bread in an airtight container or resealable bag, and store it in the fridge. It will keep well for up to 5 days. Tip: To revive the bread, toast or warm slices in the oven before serving.
Freezer: To freeze, slice the bread and place the slices in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. Store for up to 2 months. When ready to eat, simply thaw individual slices at room temperature or pop them straight into the toaster for a quick, warm snack.
FAQ
Can I use different types of lentils?
Yes, you can! While I use split red lentils in this recipe, you can also try brown or green lentils. Just note that the flavor and texture might vary slightly, and the soaking time could be longer for heartier varieties like brown or green lentils.
Do I have to soak the lentils overnight?
Soaking the lentils is essential to soften them and ensure a smooth batter. You can soak them for at least 6 hours, but overnight soaking is the easiest option if you want to bake the bread first thing in the morning.
Can I add other ingredients to the recipe?
Absolutely! This recipe is super customizable. You can add herbs, spices, seeds, or even mix in nuts for added texture and flavor. Seasonings like garlic powder, rosemary, or chia seeds are great options.
Is this bread gluten-free?
Yes, this Lentil and Cottage Cheese Bread is naturally gluten-free, as it doesn’t contain any wheat or flour. Just make sure your baking powder is certified gluten-free if you’re sensitive to gluten.
How can I tell if the bread is done baking?
The bread should be golden on top and firm to the touch. You can also insert a toothpick or skewer into the center—if it comes out clean, the bread is fully baked. If it still seems wet, bake for an additional 5-10 minutes.
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Lentil Bread
Equipment
- 2lb Loaf pan (20cm x 10cm)
Ingredients
- 350 g Split Red Lentils, uncooked (1 ¾ cup)
- 250 g Cottage Cheese (1 cup)
- 1 tbsp Baking Powder
- 250 ml Water (1 cup)
Instructions
- Soak the lentils in water for at least 6 hours or overnight until soft.
- Drain and rinse the soaked lentils thoroughly.
- Add the soaked lentils, cottage cheese, water, and baking powder to a blender or food processor. Blend until the mixture is smooth and well combined. Optionally, add in any herbs or seasonings of your choice.
- Preheat your oven to 180°C (350°F). Grease a 2lb loaf pan (approximately 20cm x 10cm) or line it with parchment paper.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 60 minutes, or until the bread has risen and a toothpick inserted into the center comes out clean.
- Allow the bread to cool completely in the pan before slicing.
Video
Notes
- Soak the lentils overnight for a smoother texture.
- Blend thoroughly to ensure the batter is lump-free and smooth.
- Customize the flavor by adding herbs, spices, or seeds to the batter.
- Let it cool completely before slicing to avoid crumbling.
- Double the recipe and freeze slices for easy meal prep!
Nutrition
Let me know in the comments below if you make this Lentil Bread!
It looks great! Can one substitute the cottage cheese for another compatible ingredient?
Hey Kim, unfortunately I’ve not tested this recipe with a replacement, but I will report back when I do!
Can yogurt be a substitute and how much?
I’d say give it a go yourself and report back!
Maybe ricotta cheese?
Hey Audrey, unfortunately I’ve not tested this recipe with a replacement, but I will report back when I do!
Which is it? 3 ingreduents or 4? The title says 3. The next paragraph says 4. The recipe says 3. Of course reading the recipe it’s 4 but frankly I wouldnt trust it since no proofreading was done.
the fourth ingredient is water but it is for softening the lentils and you dump most of it. Some stores carry lentils that are already soaked so it’s technically 3 ingredients. It’s only going to be so good with these ingredients, but I imagine if you add a little salt and some herbs like it mentioned it probably could be good, definitely a good start for the folks that need to cut carbs.
It’s 4 ingredients. Regardless of whether you buy your lentils presoaked or not, the 250 ml/1-cup of Water is actually used in the recipe.
I personally find recipes suspect when the title says “only X-ingredients” and the actual recipe has an additional “Y” number of ingredients. If you have to measure it or pinch it, you need to count it. I do not count optional ingredients because that is a personal taste preference for the user to decide.
Thank you for your comment – I didn’t count water as I don’t technically see it as an ingredient, I see your point and will remember it for the future. Hope you try the recipe anyways!
I feel I should warn you that you will also need air to sustain your metabolism while you prepare this recipe.
Honestly is it really necessary to be this pendantic? You’re just embarrassing yourself!
Hey Josh, thanks for your comment! I actually didn’t know you can buy soaked lentils, that’s pretty cool! I suggest you try the recipe, it’s surprisingly delicious, if I do say so myself! Feel free to add herbs and seasonings to make it extra delicious.
I made this and it great I love it I made the way it specified, and then I made it again with some herbs came out delicious don’t knock it until you try it.
At 20.6 g of carbs per slice, you aren’t cutting anything, really! Lentils are carbs! If we had the value of fiber in it too, we’d actually know the net carb content (total carbs – fiber = net carbs).
Could I send your place of employment a bad review for you and your grammar?
Hey Donna, thank you for pointing that out – I will adjust the post. I don’t count water as an ingredient so let’s say it’s 3!
One star for a recipe that you haven’t even tried? You might want to try proofreading your pedantic comments before you post!
Sthu
Omg just chill out
You don’t rate a receipt you didn’t make. Thanks for your unhelpful and unnecessary comment. Next time, keep it to yourself.
I don’t have a blender would it matter if lentils clearly visible ?
Unfortunately I don’t think this recipe will work well without a blender, but you could try mashing the lentils into a smooth puree – perhaps with a potato masher? Let me know if you try it!
Thanks hopefully I will try it and use a masher or borrow a blender!
Let me know how it goes!
At last I tried making it with a blender. Wasn’t successful. Took nearly 2 hours but still didn’t seem cooked but was getting darker by the minute! The crust once left and cut next day could almost be lifted off. I have no idea what went wrong as my brother made it and was fine, certainly didn’t look like mine which is totally different texture. I added herbs which my brother didn’t but nothing else different! Any tips?
Unfortunately mine turned out just like yours Nicky – Not sure what I did wrong either. I had to cut the bread into cubes in the end and mix it with some beans soup so I didn’t waste it 🙁
Can I used real buttermilk instead of cottage cheese?
Hey Lolly, unfortunately I’ve not tested this recipe with a replacement, but you could give it a go and let me know how it turns out!
For a vegan option can I use plant based yogurt rather than cottage cheese?
Hey Jackie, unfortunately I’ve not tested this recipe with a replacement, but I will report back when I do!
This bread is FANTASTIC! Thanks.
Yayy, I’m so glad you enjoyed it!
LOVE!
This is so yum! Ill take two please!!
Coming right up!
Hi, Nikita. You are a blessing! Thank you very much for this recipe. I have to cut carbs and I love lentils. So, I am looking forward to trying it. Thank you.
Aww you are too sweet! I hope you try it and love it!
This did not become bread. It was just soup not sure how these thre ingredients make bread??
That’s strange, perhaps you added too much liquid? Was the consistency before baking like mine (in the video)? How long did you bake the bread for?
Would love to try this!!! Can you please give the fiber content per serving? Net carbs are important when on a diabetic meal plan.
My apologies, I think it’s around 5g of fiber per slice.
Can you use a hand whisk for this recipe?
Thank you for a fantastic recipe. I had my doubts but the bread came out soft and flavourful. A big hit with my family!
This is a fantastic recipe and shame on those who get hung up and comment on stupid things. Keep up the fantastic work! And thank you for providing such healthy, yummy recipes for those of us whose lives are too busy for complicated recipes.
smells like soap and tasted so bad
I baked the bread using smooth cottage cheese and then also with sour cream. You have to add some salt as sour cream does not have salt like the cottage cheese. My family loved it and suggested cheese and cayenne pepper would really make it pop! There was no discernable difference betwren the 2 loaves.
Can someone tell me baking temperature and how long please I think I read an hour. I’m excited to make and eat this bread 🤎
Well, I made the lentil bread today added some seasoning plus added sesame seeds on top and personally think there was too much water because the center collapsed let me try it and the bread had no taste whatsoever.
Is that measurement for the lentils before or after soaking? There’s more volume now that they’re soaked
I just made it and I absolutely love it! Thank you for posting this recipe! <3
A couple of things –
There is a measured amount of water to be added as per the instructions so IMHO it is an ingredient – having said that I had to blend my ingredients in batches as I have a small blender and noticed that the mix was very wet. I only ended up using 3/4 of a cup of water.
I got a lovely rise on the bread while cooking but gave up on waiting for the toothpick test to come out clean and after 90 mins of baking i pulled it from oven and let it cool – the bread did ‘fall’ due to the moisture left in the bread and i had a very thick crust.
Bread is absolutely tastless alone and needs a topping of some sort to make it palatable. I’ve used left over cottage cheese, peanut butter and goats cheese for a tasty breakfast.
All in all I will try this recipe again – adjustments I’ll make are to only soak lentils for 4 hours vs overnight; double check the heat in my oven before starting the bake – I just moved house and don’t know my oven well yet.; I’ll be using a different cottage cheese on my next loaf so I will blend all ingredients together EXCEPT THE WATER which i will add in afterwards if needed. I think I will also add about 3/4 tsp of salt.
This came out great! Reminded me a little bit of savory cornbread. I made it exactly as described and added the following seasonings: 1 t sugar, 1/2 t salt, 1/8 t ground pepper, 1 t dried thyme, 1 t dried rosemary, 1/2 t garlic powder, 1 t dried minced onion.
Do you weigh the lentils before or after soaking? I did it before and I have huge amounts 😬
I was super excited to find this lentil bread recipe with cottage cheese as an ingredient. I just made the bread… I am now super disappointed with the recipe. I am very literal and followed the directions word for word and watched the video. My bread didn’t rise. I baked it for 1hr at 350F and it was still wet. So I baked it for another 45 minutes at 400F and still a toothpick comes put wet. I measured everything using a kitchens scale so that I didn’t mess it up. Currently quite annoyed and the final product.
I made it as described but found it more like cake than bread. I like it but my wife doesn’t, probably because she’s not really a fan of lentils.
I love the idea of this bread and put it together as per the recipe, unfortunately it’s come out more like a bread and butter dough not light and fluffy… I am always wary about lentils and cooking time given how dangerous they are raw!!
My loaf was definitely cooked but atleast it tastes good toasted!! Any suggestions greatly appreciated!
definitely not fluffy – not sure what I have done wrong – I found it pretty bland too
Definitely not fluffy – that is a very deceiving statement – stogy and totally tasteless – this is definitely a loaf that’s missing loads of ingredients to make it taste edible – good try but not for me
I made it, halved the ingredients and it still fit in a small loaf tin.. I used a halogen oven so hard to gauge the times… it got quite crispy on top but was all mushy in the middle (I put in extra cottage cheese so understandable). I turned it over in the loaf tin after scraping off the top bit… yummmy with paprika garlic butter.
I stirred it so that it would cook more evenly. Added chilli flakes, garlic salt, seeds (put them in the blender – by accident.. would have preferred them intact..Also stirred in loads of Nigella seeds.. some chilli salt..
It’s cooling now. Obvs it looks messy and rough compared to yours, but I love the taste… It’s sort of stodgy but that’s what Iike, not too airy fairy inside. I imagine with the seeds scattered it would be better for me.
Also grated some Matured dutch gouda on top. Would have added more grated cheese inside too.
Tastes good..
I just made the lentils bread and it’s fantastic. I did not sook my lentil as I do t have time.i washed the lentil added water blend half way I added cottage chess bleded and added irish butter, blended added spices, thyme,rosemary,basil, turmeric,cinnamon,gloves,salt and I blended again when all became very smooth I added baking powder blended and poured it into my baking pan it was watery a bit but to my amazement it turned out fine fluffy and tasty. Thank so much.