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Protein-rich bread made with lentils and curd cheese
CALORIES
GI
POTASSIUM
FIBER
1 slice (medium) of Lentil bread with curd cheese (45 g) has 112 calories. That works out to 248 calories per 100 g. It contains 14.3 g of carbs, 5 g of protein, 3.6 g of fat and 2.4 g of fiber. Its 0.3 mg of Manganese covers 12% of the Daily Value. Its glycemic index is 52 (medium), so it raises blood sugar at a moderate pace.
Lentil bread with curd cheese is a savoury loaf made with lentils and fresh curd cheese mixed into the dough. It has a Turkish, home-cooking feel rather than one fixed regional style: recipes may use cooked, mashed lentils, while the curd cheese adds moisture and a gentle milky note. The crumb is usually denser and more filling than that of a plain wheat loaf.
Serve a slice at breakfast with eggs, tomatoes or olives, or alongside soup for lunch; it also works as a substantial snack. Lentils and curd cheese give it a notably protein-rich profile, with 11.2 g of protein per 100 g. Pair it with fresh vegetables or herbs for a lighter meal, and toast slices without adding much oil.
Selected: 100 g
248
KCAL / 100G
Carbs
31.8g
· 12% DV
Protein
11.2g
· 22% DV
Fat
8.1g
· 10% DV
Fiber
5.4g
· 19% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 18% · Fat 30%
Vitamins
Biotin
5µg · 17% DV
B1
0.18mg · 15% DV
Folate
54µg · 14% DV
B3
2.1mg · 13% DV
Minerals
Manganese
1mg · 43% DV
Selenium
14µg · 25% DV
Phosphorus
176mg · 25% DV
Sodium
360mg · 16% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 248 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.3g
MONOUNSATURATED
2.4g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 23.7:1
Above the ideal 4:1 (23.7:1).
Lentil bread with curd cheese is usually made by mixing cooked, well-drained lentils with curd cheese and the other ingredients in a chosen recipe, then baking the mixture. Let it cool before slicing so the crumb can set rather than crumble.
Yes, lentils for lentil bread with curd cheese are generally cooked first. Drain them thoroughly and let them cool; excess cooking water can make the batter too loose and leave the center gummy.
Red lentils make lentil bread with curd cheese softer and blend smoothly into the mixture. Green or brown lentils hold their shape better and give the loaf a more noticeable, grainy texture, so either can work depending on the result you want.
Lentil bread with curd cheese can turn out dense if the mixture is too wet, overmixed, or short on raising agent. Drain the lentils well, measure the leavening carefully, and avoid slicing the loaf while it is still hot.
Yes, lentil bread with curd cheese can be made without yeast when the recipe uses baking powder or another suitable raising agent. It will have a different crumb from yeast bread, and it may not rise as much or develop the same flavor.
Yes, cottage cheese can replace curd cheese in lentil bread with curd cheese, but drain it first if it is watery. The loaf may have a slightly different texture because cottage cheese curds and moisture vary by brand.
Yes, lentil bread with curd cheese can be toasted once it has cooled and been sliced. Its moist, hearty crumb may brown more slowly than standard sandwich bread, so use a moderate setting and watch the first slice.
Store lentil bread with curd cheese in a sealed container in the refrigerator once it has cooled. Because it contains fresh cheese, do not leave it out for extended periods; reheat only the slice you plan to eat.
Yes, lentil bread with curd cheese freezes well in slices. Separate the slices with parchment, seal them in a freezer-safe bag or container, and thaw or toast individual portions as needed.
Lentil bread with curd cheese goes well with soup, a crisp salad, or roasted vegetables. For breakfast or lunch, serve it with sliced tomatoes and cucumber; its savory lentil-and-cheese flavor also works as a base for an open sandwich.
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Nutrition data compiled from USDA FoodData Central and scientific sources.