lentil crackers

INGREDIENTS

1 cup (200 g) dry red lentils

1/2 cup (120 g) fresh water

1 clove of garlic

pinch of salt

Onion powder, paprika, and turmeric to taste

1-2 Tbsp of oil

Rinse the red lentils and soak them in a bowl for at least 2 hours.
Blend the soaked lentils, fresh water, garlic, and seasonings in a blender until completely smooth.
Preheat the oven to 375°F/190°C and line a large baking sheet with oiled parchment paper .
Pour the blended mixture onto the lined baking tray and spread it evenly with a spatula or spoon.
Bake for 20 minutes, then remove the pan from the oven.
Cut the crackers into squares, rectangles, or triangles, gently loosening them from the parchment paper.
Drizzle with 1-2 tablespoons of avocado or olive oil, toss gently to coat, and spread the crackers out over the tray again.
Optionally sprinkle with more paprika and bake for a further 10 minutes, or until the lentil crackers are golden brown and crispy.

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