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Rinse the red lentils well under running water, soak them in a bowl with plenty of water for at least 2 hours, then drain, rinse again, and pat dry.
Blend the soaked lentils, fresh water, garlic, and seasonings in a blender until completely smooth.
Preheat the oven to 375°F/190°C and line a large baking sheet with oiled parchment paper.
Pour the blended mixture onto the lined baking tray and spread it evenly with a spatula or spoon. Aim for 2–3 mm thickness.
Bake for 20 minutes, then remove the pan from the oven.
Cut the crackers into squares, rectangles, or triangles, gently loosening from the parchment paper.
Drizzle with 1-2 tablespoons of avocado or olive oil, toss gently to coat, and spread the crackers out over the tray again.
Optionally sprinkle with more paprika and bake for a further 10 minutes, or until the lentil crackers are golden brown and crispy.
Let the homemade lentil crackers cool completely to harden, then enjoy!