Two-Color Red Lentil Crackers with Butternut Squash & Beet

Instructions

1. Measure 2 cups of dry red lentils. Place 1 cup in each of two separate jars or bowls. Cover with water and soak for 3–4 hours, or overnight in the refrigerator. Once soaked, rinse each batch thoroughly and drain well.
2. Transfer the drained lentils to a dry pan and dry-roast over medium to high heat for 5-6 minutes until the excess moisture has completely evaporated. The goal is to remove moisture, not to cook them until mushy. Spread them out and allow them to cool completely. Repeat with the second batch of lentils.
3. Once the roasted lentils have cooled, grind each batch separately. Do not grind them into a completely smooth flour or paste; aim for a coarse meal-like texture.
4. For the golden crackers, take 275 g of butternut squash. Remove seeds, peel, and cut into small pieces. Steam until completely tender, then mash thoroughly with a fork. Do not add water.
5. For the pink crackers, take 200 g of beets. Peel and cut into smaller pieces. Steam until tender, then mash well once cooked. Do not add water.
6. To make the golden butternut squash dough, combine 1/2 of the coarsely ground dry-roasted red lentils, 275 g mashed steamed butternut squash, 2 tbsp extra virgin olive oil, ½ tsp salt, ½ tsp garlic powder, ½ tsp ginger powder, and 1 tsp dried oregano. Mix everything until a soft dough forms, without adding any additional water or binders.
7. In a separate bowl, to make the vibrant pink beet dough, combine the remaining 1/2 of the coarsely ground dry-roasted red lentils, 200 g mashed steamed beets, 2 tbsp extra virgin olive oil, ½ tsp salt, ½ tsp garlic powder, ½ tsp ginger powder, ½ tsp Crushed Black Pepper, and 1 tsp dried oregano. Mix until a soft dough forms.
8. Place each dough portion between sheets of parchment paper and roll it very thin. Work from the center toward the edges to distribute the dough evenly, paying particular attention to the edges.
9. Once the dough is rolled thin, remove the top sheet of parchment. Cut the dough into your desired cracker shapes (squares, rectangles, diamonds, or small snack-size pieces). Try to keep the pieces relatively similar in size for even baking.
10. Place the two trays of crackers on separate oven racks. Bake at 350°F / 176°C for approximately 30–35 minutes. Baking time may vary based on dough thickness and oven. Remove crackers that are crisp first and allow others to continue baking if needed, as oven racks may cook differently.
11. If crackers are still slightly soft after baking, turn the oven off and leave them inside for approximately 10 additional minutes with the oven door slightly ajar. This residual heat helps remove remaining moisture and enhances crispness.
12. Alternatively, for extra-crispy crackers or if they are still slightly soft, air fry at 350°F / 176°C for 2–3 minutes. Allow them to cool completely before deciding if additional cooking is needed, as crackers become firmer as they cool.