Ingredients

Main Ingredients:

• 1 glass (170g) lentils (pre-soaked or boiled until soft)
• 3 eggs
• 1/2 tea glass (50ml) olive oil
• 1 tea glass (100ml) yogurt
• 1 packet (10g) baking powder
• 1 tablespoon black cumin
• 1 teaspoon red pepper flakes
• 1 bowl cheese (any type you prefer—feta, cheddar, or cottage cheese works well)
• Fresh parsley, chopped (as desired)
• Salt (to taste)
• Sunflower seeds (optional, for topping)

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Step-by-Step Instructions

Step 1: Prepare the Lentils

1. Pre-soak the lentils: If using dried lentils, soak them in water for about 2-3 hours or until they soften. You can also use pre-cooked lentils to save time.
2. Cook the lentils: After soaking, boil the lentils in water for 15-20 minutes until tender. Drain any excess water and let them cool slightly.

Step 2: Blend the Batter

1. Mix the wet ingredients: In a large bowl, beat the 3 eggs until fluffy. Add the 50ml olive oil and 100ml yogurt to the eggs and whisk until smooth.
2. Add the dry ingredients: Sift in the baking powder and salt, then stir in the black cumin and red pepper flakes.
3. Incorporate the lentils: Gently fold the cooked lentils into the batter. The lentils will add texture and bulk to the mixture.
4. Mix in the cheese: Crumble or grate the cheese of your choice into the batter. Feta is a great option for a crumbly texture, while cheddar gives a meltier, richer flavor.
5. Add the fresh parsley: Stir in the chopped parsley for a burst of freshness and color.

Step 3: Prepare the Baking Pan

1. Preheat the oven to 180°C (350°F).
2. Grease the pan: Lightly grease a cake pan or line it with parchment paper to prevent sticking.
3. Pour the batter: Pour the lentil and cheese mixture into the prepared pan. Use a spatula to spread the batter evenly across the surface.

Step 4: Add the Toppings

1. Sunflower seeds: Sprinkle sunflower seeds on top of the batter if you want extra crunch. This step is optional but recommended for added texture.
2. Bake the cake: Place the cake in the preheated oven and bake for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 5: Cool and Serve

1. Cool the cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes.
2. Slice and serve: Cut the cake into slices or squares and serve warm or at room temperature. It pairs well with a side salad or a dollop of yogurt.

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Cooking Tips

• Cheese Choice: Use feta for a tangy flavor or a softer cheese like mozzarella for a creamier texture. For a more savory kick, opt for a strong cheddar or gouda.
• Lentil Preparation: If you’re short on time, canned lentils work just as well. Just be sure to drain and rinse them thoroughly before adding to the batter.
• Texture Variation: To add more texture to the cake, feel free to incorporate finely chopped veggies like bell peppers, green onions, or even spinach.
• Spices: Adjust the amount of red pepper flakes based on your spice tolerance. You can also add other herbs like oregano or thyme for an extra burst of flavor.

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Storage

• Refrigeration: Store the leftover cake in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or oven before serving.
• Freezing: You can also freeze the cake for up to a month. Simply slice the cake, wrap individual pieces in plastic wrap, and place them in a freezer-safe container. Defrost in the fridge overnight and reheat as needed.

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Nutritional Facts (Per Serving)

• Calories: 250 kcal
• Protein: 12g
• Carbohydrates: 20g
• Fat: 15g
• Fiber: 3g
• Sodium: 300mg
• Sugars: 2g

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FAQs

1. Can I use other types of lentils?

Yes, you can use red or green lentils, but keep in mind that cooking times and textures may vary. Red lentils tend to become mushier, while green lentils hold their shape better.

2. Can I make this recipe vegan?

Yes, you can replace the eggs with flax or chia seeds (1 tablespoon of ground flax/chia seeds mixed with 3 tablespoons of water equals one egg). You can also use a plant-based yogurt and vegan cheese alternatives.

3. What can I serve with this cake?

This savory cake pairs well with a side salad, yogurt, or a simple tomato-based sauce. It’s also great as a stand-alone snack.

4. Can I substitute the sunflower seeds with other toppings?

Absolutely! You can use sesame seeds, pumpkin seeds, or even poppy seeds for a different texture and flavor.

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Conclusion

The Lentil and Cheese Savory Cake is a versatile, healthy dish that’s easy to make and packed with nutrition. It’s a great way to incorporate lentils into your diet in a fun and unexpected way. Whether you’re serving it for breakfast, as a snack, or alongside a salad, this savory cake is sure to please everyone at the table. Its simple ingredients, combined with the richness of cheese and the earthiness of lentils, make it a wholesome, satisfying treat that’s perfect for any occasion.