@capucine.emily: Red Lentil, Olive & Cheese Muffins Ingredients: Makes: 12 muffins 325 g (about 1 3/4 cups) dried red lentils, soaked overnight and drained 3 eggs 150 g (about 2/3 cup) ricotta 50 ml (3 tbsp + 1 tsp) olive oil 2 tbsp baking powder 200 g (about 7 oz) mozzarella, shredded or cubed 180 g (about 1 1/4 cups) olives, roughly chopped Instructions 1/ Soak the lentils: Measure 325 g of dried red lentils and soak them in plenty of water overnight. Drain well before using. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners. 2/ Add the soaked lentils, eggs, ricotta, olive oil, baking powder, salt and pepper to a blender. Blend until smooth and creamy. Transfer the batter to a bowl and fold in the mozzarella and olives. Divide the batter between the prepared muffin cups. 3/ Bake for 25-30 minutes, or until golden and a knife inserted into the center comes out clean, without wet or crumbly batter. Tip: Drain the lentils really well after soaking so you don’t add excess water to the batter. #lunchbox #lentils #EasyRecipe #vegetarian #familymeals

Capucine Emily

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Wednesday 02 September 2026 16:30:53 GMT