Lentil and Rice Soup with Whole Wheat Crackers and Radish Salad

Ingredients

• 0.75 cup whole wheat flour
• 1 tbsp olive oil
• 3 tbsp water (cold, may need 1 tbsp more)
• 1 tsp sesame seeds
• 1 tsp flax seeds
• 0.25 tsp salt

Instructions

1. 1

   Preheat oven and mix dry ingredients

   • Preheat your oven to 375°F (190°C).
   • Line a baking sheet with parchment paper.
   • In a medium bowl, whisk together the whole wheat flour, sesame seeds, flax seeds, and salt.
2. 2

   Form the dough

   • Add the olive oil and 3 tablespoons of cold water to the dry ingredients.
   • Mix with a fork until a shaggy dough forms.
   • Use your hands to bring the dough together into a ball. If it's too dry, add the remaining tablespoon of water.
3. 3

   Roll and cut the crackers

   • Place the dough between two sheets of parchment paper.
   • Roll the dough out as thinly as possible, about 1/16-inch thick. The thinner the dough, the crispier the cracker.
   • Remove the top sheet of parchment paper. Use a pizza cutter or knife to cut the dough into approximately 20 small squares or rectangles.
   • Prick each cracker a few times with a fork to prevent them from puffing up too much.
4. 4

   Bake the crackers

   • Slide the parchment paper with the cut crackers onto your baking sheet.
   • Bake for 12-15 minutes, or until the edges are golden brown and the crackers are crisp.
   • Keep a close eye on them after 10 minutes as they can burn quickly.
5. 5

   Cool and store

   • Let the crackers cool completely on the baking sheet. They will become crispier as they cool.
   • Once cooled, break them apart and store in an airtight container at room temperature.

Ingredients

• 4 cup radishes (about 2 bunches, thinly sliced)
• 4 cup english cucumber (about 1 large, thinly sliced)
• 0.5 cup red onion (thinly sliced)
• 0.25 cup fresh lemon juice (from 1-2 lemons)
• 0.25 cup fresh dill (chopped)
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the vegetables

   • Wash the radishes and cucumber thoroughly.
   • Using a sharp knife or a mandoline, slice the radishes and cucumber as thinly as possible.
   • Thinly slice the red onion.
   • Place all the sliced vegetables in a large salad bowl.
2. 2

   Make the dressing

   • In a small bowl, whisk together the fresh lemon juice, chopped fresh dill, salt, and freshly ground black pepper.
   • Taste and adjust seasoning if needed.
3. 3

   Combine and serve

   • Pour the lemon-dill dressing over the sliced vegetables.
   • Toss gently to combine everything well, ensuring all the vegetables are lightly coated.
   • Serve immediately for the best crunch.