Another entry in the sneaky-bean saga, these lentil crackers came to me whilst chatting with a friend. Yep, my friend and I talk about lentils. Constantly. I’m thinking I’ll also try some sneaky-bean lentil croquettes as well, so stay tuned. Who can say no to croquettes, especially when they’re crispy and crunchy and not terrible for you? But back to today’s recipe – it’s simple and relatively quick, so get crackerin’ (I’m sorry – I had to)!
- 2 cups red lentils (they cook the fastest)
- 2 cups veggie broth
- 1 cup water
- 1 cup brown rice flour
- 2 tsp smoked roasted garlic (or smoked paprika, oregano, thyme, basil, rosemary, all of the above… You get the idea – build your own signature cracker by simply substituting your own spice. Be sure to post your favourite mix!)
- 0.5 tsp sea salt
- 1/4 cup cold-pressed olive oil
Combine the lentils, veggie broth and water in a medium saucepan over medium-high heat. Bring it to a boil, then turn the heat down and simmer until the lentils are soft (about 10-15 minutes). Drain most of the liquid off and transfer to a bowl. Preheat your oven to 400 degrees F.
Add the rice flour (or you can use regular unbleached flour), smoked roasted garlic, sea salt and olive oil. Stir to combine. If you have a Silpat (or some other silicone mat for your pan), use it. Otherwise, grease your baking sheet up so that the crackers don’t stick. The mixture will be quite wet. If you want to use a pasta press, I’d add another cup or so of flour, but we’re doing it the quick and easy way here, so wet mixture it is! Pour it onto the baking sheet and spread it as thinly as possible, unless you want a chunky cracker. You can either do one big cracker and break it into bits later (easy) or you can try to make little round crackers by carefully spooning the mixture onto the sheet one-by-one (harder but likely prettier).
Toss it into the oven for about 10-15 minutes, keeping an eye on it since the timing really is variable depending on the thickness of the cracker and whether you’ve opted for lil’ bitty crackers or the cracker-sheet. Once you start seeing a golden-brown edging, take the baking sheet out and let it rest. Only start breaking the sheet-‘o-cracker into cracker-sized bits once it’s cool. And then, you’re done!