Jamaican Lentils with Curry Crackers

This recipe came together out of laziness, originally these were supposed to be hand pies. We like it this way, using the crackers to dip into the lentils.

Crackers:

3 cups all purpose flour

1 cup whole wheat flour

1 tsp salt

1 tsp curry powder

1 tsp baking powder

1 cup butter (2 sticks), cold and grated

3/4 cups ice cold water

Lentils:

2 tbsp oil (olive, avocado, or coconut)

1 cup onion, diced

6 cloves garlic, minced

1 tsp thyme (dried)

1/2 tsp each: paprika, tumeric

Dash of allspice

1 cup brown lentils

4 cups chicken or beef bone broth

1 tbsp worcestershire sauce

1 tbsp coconut aminos

Salt and pepper, to taste

Crackers:

Mix flours, salt, curry powder, and baking powder. Work butter in with pastry cutter or hands until it resembles small peas. Mix in 1/2 cup of the water, adding water 1 tbsp at a time until dough comes together (don't overwork!).

Refrigerate dough in 2 balls for about 30 minutes.  Preheat oven to 400*. Remove dough, one section at a time, and roll into a rectangle (1/4 inch thickness). Using a pizza cutter, slice into 2x3" rectangles. Poke with a fork and move to parchment paper lined cookie sheet. Mist with water and sprinkle with coarse salt. Bake for about 20 minutes, or until turning golden brown.

Lentils:

Saute onion and garlic in oil until soft and translucent. Add lentils and spices and stir to coat. Add the broth and bring to a boil. Once boiling, lower heat to simmer, cover and let cook for about 30 minutes (until the lentils are soft). Remove lid, add remaining ingredients. Stir together and serve with crackers for dipping.

**For vegan/vegetarian: substitute water or vegetable stock for bone broth, use vegetable shortening or vegan butter for butter, omit worcestershire sauce