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High-protein, gluten-free lentil bread with cheese
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (thick) of Red lentil bread with cheese (55 g) has 136 calories. That works out to 248 calories per 100 g. It contains 12.5 g of carbs, 7.8 g of protein, 6.1 g of fat and 3.2 g of fiber. Its 135.3 mg of Phosphorus covers 19% of the Daily Value. Its glycemic index is 42 (low), so it raises blood sugar slowly.
Selected: 1 slice (thick) · 55 g
136
KCAL / 55G
Carbs
12.5g
· 5% DV
Protein
7.8g
· 16% DV
Fat
6.1g
· 8% DV
Fiber
3.2g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 37% · Protein 23% · Fat 40%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 136 kcal | |
| Total fat | 6.1 g | 8% |
| Saturated fat | 2.37 g | 12% |
| Trans fat | 0.07 g | |
| Sodium | 227 mg | 10% |
| Total carbohydrate | 12.5 g | 5% |
| Fiber | 3.2 g | 11% |
| Protein | 7.8 g | 16% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (thick) | 55 g | 136 kcal |
| 1 slice (thin) | 35 g | 87 kcal |
| 1 piece (small) | 70 g | 174 kcal |
| 100 g | 100 g | 248 kcal |
| 2 slice (double) | 110 g | 273 kcal |
| 1 piece (medium) | 120 g | 298 kcal |
| 1 serving (medium) | 150 g | 372 kcal |
| 1 piece (large) | 180 g | 446 kcal |
| 1 serving (large) | 220 g | 546 kcal |
Calculated from 248 calories per 100 g.
Red lentil bread with cheese is typically made from soaked red lentils blended into a batter, with cheese and ingredients that help it hold together. Recipes vary, but the lentils form the base rather than wheat flour, giving the loaf a compact, moist texture.
No, red lentil bread with cheese does not need yeast in many recipes; baking powder is often used to give it some lift. It will not rise or develop the airy, stretchy crumb of a yeast-leavened wheat loaf.
Red lentil bread with cheese is often gummy when the batter contains too much water or the loaf has not baked through. Drain soaked lentils well, avoid cutting the loaf while hot, and let it cool fully so its crumb can firm up.
Feta-style cheese adds a salty, tangy flavor, while grated cheddar or mozzarella gives a milder taste and melts into the crumb. Reduce added salt when using a salty cheese, and crumble or grate it so it spreads evenly through the batter.
It is possible only when the recipe is designed for dry lentils and provides enough liquid and blending time. For the common soaked-lentil method, soaking first helps the lentils blend smoothly; using them dry can leave a gritty batter and unevenly cooked loaf.
Store red lentil bread with cheese in a sealed container in the refrigerator once it has cooled completely. Because it contains cheese and retains moisture, do not leave it sitting out for extended periods; warm individual slices before serving if desired.
Yes, red lentil bread with cheese freezes well when sliced and packed airtight. Separate the slices with parchment so they do not stick together, then thaw only what you need or reheat a slice directly from frozen.
Red lentil bread with cheese is made mainly from lentils and cheese rather than a kneaded wheat-flour dough. It is usually denser and more moist, with a savory, legume-like flavor, so it works well toasted but may crumble more easily than a standard loaf.
Serve red lentil bread with cheese with soup, salad, or fresh vegetables such as tomatoes and cucumber. Its savory flavor also works for breakfast with eggs, or as a toasted base for avocado and herbs.
Yes, red lentil bread with cheese can be used for sandwiches, especially when the loaf is fully cooled and cut into sturdy slices. Toasting helps it hold together, and moist fillings are best added just before eating so the crumb does not soften too much.
Vitamins
Biotin
3.36µg · 11% DV
Folate
42.9µg · 11% DV
B2
0.12mg · 9% DV
B1
0.1mg · 8% DV
Minerals
Phosphorus
135mg · 19% DV
Manganese
0.29mg · 13% DV
Copper
0.1mg · 11% DV
Selenium
5.94µg · 11% DV
Sodium
227mg · 10% DV
Potassium ⭐
155mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 136 calories in 1 slice (thick) (55 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.
Red lentil bread with cheese is a baked loaf made from red lentils blended or mashed into a batter, with cheese mixed in or added on top. It is more often a home-style, contemporary gluten-free recipe than a traditional bread tied to one particular region, and the choice of cheese and seasonings varies.
Serve a slice warm or toasted for breakfast, alongside eggs or fresh vegetables, or as a filling snack with tea. Its texture is moist and substantial rather than airy, with a savoury, gently earthy lentil flavour balanced by the cheese. It offers protein and fibre; each 100 g provides 14.2 g of protein. For a lighter meal, pair it with a crisp salad and choose how much cheese to add.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
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.
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.37g
MONOUNSATURATED
1.71g
POLYUNSATURATED
0.88g
Omega 6:3 ratio 19.5:1
Above the ideal 4:1 (19.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.