lentil

2-ingredient GF cracker {lentil & gluten free}

Root-to-stalk cooking + frugality = make homemade crackers with leftovers.

Today its yellow split lentils (moong dal) mixed with quinoa flakes and a pinch of salt. Nothing else. Mix them in a bowl, roll ’em out and bake till crispy.

Nutrient-rich, gluten-free and crunchy?? Yes, please! These 2-ingredient crackers hit the spot.

Happy eating,
~Monique

2-ingredient GF cracker {lentil & gluten free}

1 cup cooked lentils
1/4 cup quinoa flakes
pinch of pink salt
Optional: any additional spices for flavor

Preheat the oven to 325 degrees.
Stir together the lentils, quinoa flakes and salt. Let sit for 5 minutes to allow the quinoa flakes to soften.

Roll the dough between two sheets of parchment paper to a typical cracker thickness. Peel off the top sheet, score the dough if desired, place the crackers in the oven and bake until crispy~ about 45 minutes.

NOTE: My lentils were a bit moist. If your’s are dry, add a tablespoon of water as needed to combine. I used split lentils, all lentils will work, each brings a little different flavor and texture.

Lentils with Feta and Spiced Oil

I always have roasted veggies on hand for simple dishes likes these. If you don’t have any, toss a pan of them in the oven while the lentils are cooking.

This Spiced Oil is THE bomb. I love the crunch it adds along with the gorgeous nuttiness and creaminess. Drizzle it on this Lentils with Feta for sure, but try it on salads, dips, veggies or to jazz up a creamed soup… it will even bring a bit of pleasure to a simple fish dish.
Happy Eating,
~Monique

Spiced Oil

2 tsp coriander seeds
2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp red pepper flakes
2 garlic cloves, smashed
1/3-1/2 cup olive oil

Warm Lentils with Feta and Mint

1 cup lentils, soaked
1 tbls olive oil
1 shallot, sliced
Feta slices (from a block feta vs crumbles)
Fresh mint
Roasted Veggies
Spiced Oil (above)
Artichoke Hummus
Flaky Sea Salt
Aged Balsamic Vinegar or a squeeze of lemon

Simmer the shallot in the olive oil. Drain and rinse the lentils, add to the shallots, toss to coat. Add 2 cups boiling water and simmer until tender but still firm- about 10 minutes. Drain if needed. (reserve water to add to a future broth.)

While the lentils are cooking, toast the spices in a dry pan, then remove from heat, add in the oil and garlic. Let steep until ready to use.

Scoop lentils in a shallow platter. Add the feta and roasted veggies. Drizzle a spoon or two of the spiced oil over the platter. Scatter with fresh mint leaves, flaked salt and a drop or two of aged balsamic vinegar (or lemon).

Serve with warm pita or my Sweet Potato Flatbread.