NUTRITION

SERVINGS

INGREDIENTS

0.5 cup dry red lentils

0.5 cup water

1 tsp extra virgin olive oil

1 tbsp nutritional yeast

0.5 tsp dried rosemary

0.25 tsp garlic powder

0.25 tsp sea salt

0.13 tsp black pepper

1 cup non-fat Greek yogurt

1 tbsp lemon juice

1 tbsp fresh dill

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 350°F and line a large rimmed baking sheet with high-quality parchment paper.

• 2

  Rinse the red lentils in a fine-mesh sieve until the water runs clear, then soak them in hot water for 15 minutes before draining thoroughly.

• 3

  Transfer the soaked lentils to a high-speed blender along with the water, olive oil, nutritional yeast, rosemary, garlic powder, salt, and pepper.

• 4

  Process on high until the batter is completely smooth and creamy with no visible lentil fragments.

• 5

  Pour the batter onto the prepared baking sheet and use an offset spatula to spread it into an even, paper-thin rectangle.

• 6

  Bake for 15 minutes, then remove from the oven and use a pizza cutter to score the dough into 2-inch squares.

• 7

  Return the tray to the oven and bake for another 15 to 20 minutes until the crackers are golden brown and snap easily.

• 8

  While the crackers finish, whisk the Greek yogurt, lemon juice, fresh dill, and the remaining salt and pepper in a small bowl to create the dip.

• 9

  Let the crackers cool completely on the baking sheet to ensure they reach their maximum crispness before serving with the chilled yogurt dip.