Lentil crackers with feta cream
Zutaten:
Crackers
- 150 g red lentils (soak in 50 ml of water for 3 hours beforehand)
- 50 g water
- 1/2 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 2 tsp sesame seeds for topping
Dip
- 200 g feta
- 50 g plain Greek yoghurt
- 2 tbsp olive oil
Zubereitung
Drain the water and purée the lentils with 50 ml of water, the spices, salt and pepper. If the mixture is too thick, you can add a little more water bit by bit.
Preheat the oven to 180 degrees.
Spread the mixture thinly onto a baking tray lined with baking paper. Sprinkle with sesame seeds.
After about 15 minutes, take the tray out and score the mixture with a pizza cutter or knife so that you end up with neat crackers. Then bake for a further 30–40 minutes until the mixture is nice and crispy.
Crumble the feta roughly with your hands. Add the yoghurt and oil, blend for about 2 minutes until creamy, then cover and chill until ready to serve.
Did you know that lentils are rich in iron? What’s more, like all pulses, they’re rich in fibre and protein.
Garnish with pomegranate and finely chopped mint.
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