Cooking With WCCO: Red Lentil Crackers With Spicy Vegan Cream Cheese

MINNEAPOLIS (WCCO) – Lentils have a big flavor and are rich in fiber, manganese and folate. They are so economical and can be served hot or cold, making them a fantastic staple for your pantry.

On Tuesday, Chef Ani Loizzo and Jason DeRusha used red lentils to make a delicious cracker that acted as a crunchy garnish to a spicy cream cheese.

Ingredients: 
3/4 cup red lentils
1/2 cup almond flour
6 tablespoons oat flour, plus more for dusting
3/4 teaspoon baking powder
1/2 teaspoon mustard powder
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/3 cup Kite Hill Cream Cheese Style Spread, softened
1/4 cup diced hot peppadew peppers
Chopped fresh flat-leaf parsley for garnish

Method: 
Preheat the oven to 375°F. Line a small baking sheet with parchment paper.

Combine lentils and three cups water in a medium saucepan. Bring to a boil over high heat. Stir, lower heat and simmer until lentils are soft but still retain their shape, this should take roughly seven to eight minutes. Do not overcook. Drain well and cool slightly.

Transfer one cup of the lentils to a large bowl. Spread remaining lentils on the prepared baking sheet. Roast the lentils, stirring once or twice, until crisp and just golden. This should take about 25 minutes. Set aside. Lentils will keep in an airtight container at room temperature for up to three days.

Meanwhile, add flours, baking powder, mustard powder, salt and pepper to the bowl with lentils and stir, adding water one teaspoon at a time as necessary until dough just holds together when squeezed. Divide into two balls, cover and let rest for 20 minutes.

Line a large baking sheet with parchment paper.

Dust a work surface and rolling pin with oat flour. Roll out one dough ball into a rectangle about 1/6 inch thick; if dough cracks, press it together. Trim edges and cut dough into 1 1/2-inch squares. Transfer to the prepared baking sheet. Repeat with remaining dough and re-roll scraps to make about 24 crackers total.

Lower the oven temperature to 325°F. Bake crackers until crisp and just golden around the edges, this should take about 25 minutes. Cool on the baking sheets. Crackers will keep in an airtight container at room temperature for up to three days.

In a small bowl, stir together cream cheese and peppadew peppers. Spread a generous one teaspoon on each cracker. Sprinkle with parsley and roasted lentils.