This Baked Red Lentil and Halloumi Loaf is a savory, hearty, and protein-packed dish that makes for a delicious meal at any time of day. With the base of red lentils providing a nutritious boost, the loaf is enriched with creamy yogurt, flavorful herbs, and cubes of salty halloumi cheese. Baked to perfection, it’s topped with a crunchy mix of nigella and sesame seeds, adding texture and extra flavor.
This recipe is a wonderful way to enjoy red lentils in a new and exciting form, combining the earthiness of lentils with the rich taste of halloumi, eggs, and herbs. The loaf is perfect for a savory breakfast, a filling lunch, or even a light dinner served alongside a fresh salad. It’s easy to make, packed with protein and fiber, and naturally gluten-free.
Full Recipe:
Ingredients
For the Loaf:
- Red lentils – 2 cups
- Yogurt – 1 cup
- Eggs – 4 large
- Baking powder – 2 packs (20 g total)
- Salt – 1 teaspoon
- Olive oil – 60 ml (about ¼ cup)
- Halloumi – 250 g, diced
- Spring onion – 4 sprigs, chopped
- Dill – 15 sprigs, chopped
- Black pepper – ½ teaspoon
For the Topping:
- Nigella seeds – for topping
- Sesame seeds – for topping
Step-by-Step Instructions
1. Prepare the Red Lentils:
- Rinse and cook the lentils: Start by rinsing 2 cups of red lentils under cold water until the water runs clear. Place the lentils in a pot with enough water to cover them and bring to a boil. Reduce the heat to low and simmer for about 10-12 minutes, or until the lentils are soft but not mushy. Drain any excess water and allow the lentils to cool slightly.
2. Prepare the Loaf Mixture:
- Beat the eggs: In a large mixing bowl, crack 4 eggs and beat them lightly until smooth.
- Add yogurt and olive oil: To the beaten eggs, add 1 cup of yogurt and 60 ml of olive oil. Mix well until the ingredients are fully combined.
- Mix in the dry ingredients: Add 2 packs of baking powder (20 g total) and 1 teaspoon of salt to the egg mixture. Stir until everything is well incorporated.
- Fold in the cooked lentils: Once the lentils have cooled slightly, fold them into the egg mixture.
3. Incorporate the Herbs and Halloumi:
- Chop the herbs and halloumi: Chop 4 sprigs of spring onion and 15 sprigs of fresh dill. Dice 250 g of halloumi cheese into small cubes.
- Combine with the lentil mixture: Gently fold the chopped herbs, diced halloumi, and ½ teaspoon of black pepper into the lentil mixture, ensuring that everything is evenly distributed.
4. Prepare the Loaf Pan:
- Grease the pan: Preheat the oven to 180°C (350°F) and grease a standard loaf pan with olive oil or line it with parchment paper to prevent sticking.
- Pour in the batter: Pour the lentil and halloumi mixture into the prepared loaf pan, smoothing the top with a spatula.
5. Add the Toppings and Bake:
- Top with seeds: Sprinkle a generous amount of nigella seeds and sesame seeds over the top of the loaf. These seeds will add a nutty, slightly bitter crunch that contrasts beautifully with the savory, cheesy interior.
- Bake: Place the loaf in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool slightly before slicing: Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Carefully transfer the loaf to a wire rack to cool completely before slicing.
Cooking Tips
- Ensure the lentils are well-cooked: The lentils should be soft but still hold their shape before being added to the batter. If they are undercooked, the loaf may end up too dry.
- Use fresh herbs: Fresh dill and spring onions add a burst of flavor to the loaf. If you don’t have fresh herbs, you can substitute with dried herbs, but reduce the quantity to avoid overpowering the flavors.
- Customizable fillings: While halloumi provides a great texture and flavor, feel free to experiment with other cheeses like feta or even a vegan cheese alternative. You can also add extra vegetables like spinach or grated zucchini to boost the nutritional content.
- Toasting the seeds: For an added depth of flavor, lightly toast the sesame and nigella seeds in a dry pan before sprinkling them over the loaf.
Storage
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in a microwave or oven before serving.
- Freezing: This loaf freezes well. Wrap individual slices in plastic wrap and then place them in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven or microwave.
Nutritional Facts (per serving, based on 8 servings):
- Calories: 280 kcal
- Protein: 13 g
- Fat: 14 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Sugar: 3 g
- Sodium: 450 mg
Please note that these values are approximate and depend on portion sizes and specific ingredients used.
FAQs
1. Can I use different herbs instead of dill?
Yes, you can use other herbs like parsley, cilantro, or chives. Dill adds a distinct flavor, but you can experiment with your preferred herbs.
2. Can I make this recipe vegan?
To make this recipe vegan, you can replace the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use a plant-based yogurt and cheese alternative.
3. Can I use other types of lentils?
Red lentils are ideal for this recipe as they cook quickly and have a mild flavor. However, you could substitute with yellow lentils or split peas, but the cooking time may vary.
4. How can I serve this dish?
This lentil loaf can be served as a main dish with a side of salad or roasted vegetables. It also works well as a snack or appetizer, sliced and served with a dipping sauce or a dollop of extra yogurt.
5. How do I prevent the loaf from becoming too dry?
To prevent the loaf from drying out, ensure that the lentils are cooked well and add the correct amount of yogurt and oil. The moisture from the eggs and yogurt helps keep the loaf tender and moist.
Conclusion
This Baked Red Lentil and Halloumi Loaf is not only packed with nutrition but also full of flavor and texture. The combination of lentils, eggs, yogurt, and halloumi creates a protein-rich dish that’s satisfying and versatile. The fresh dill and spring onions bring a burst of herbaceous flavor, while the nigella and sesame seeds on top add a delightful crunch.
Perfect for meal prep, this loaf is ideal for breakfast, lunch, or even a light dinner. It’s also a great way to incorporate more plant-based protein into your diet without sacrificing flavor. With its savory, cheesy interior and crispy seed topping, this red lentil loaf is sure to become a favorite in your household.