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1-Cup Lentil Crackers 3 Ways (Beet, Carrot, Herb)
Crispy lentil crackers piped in three colourful variations with beetroot, carrot and fresh herbs. Served with a tangy Greek yogurt and sun-dried tomato dip.
20 min prep / 65 min total
63 kcal
3.4g protein
20 servings
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Ingredients
Ingredients updated to metric measurements
- 200 gred lentils
soaked 2 hours
- 2 tbspolive oil
- salt
to taste
- 1 tspturmeric
- 1 tsppaprika
- ½ tspdried garlic
- 30 gbeetroot
for variation 1
- 50 gcarrots
for variation 2
- 3 tbspdill and parsley
chopped, for variation 3
- 1 tbspsesame seeds
- 120 gGreek yogurt
for sauce
- 2 tbspparsley
for sauce
- 3sun-dried tomatoes
for sauce
- 1garlic clove
for sauce
Instructions
Rinse the soaked lentils and blend with olive oil, salt, turmeric, paprika and dried garlic using an immersion blender.
Split the base into thirds. For variation 1, purée beetroot into one third; for variation 2, purée carrot; for variation 3, fold in chopped dill and parsley.
Transfer each batter to a piping bag and pipe cracker shapes onto oiled baking trays. Sprinkle with sesame seeds.
Bake at 200°C (392°F) for , then reduce to 180°C (356°F) and continue baking in 10-minute checks until crisp.
Blend Greek yogurt with parsley, salt, pepper, sun-dried tomatoes and garlic to make the dipping sauce.
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