Rinse the red lentils thoroughly in a fine-mesh strainer to remove any dirt or impurities.

In a medium saucepan, combine the rinsed lentils and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and cover. Let it simmer for about 15-20 minutes until the lentils absorb the water and become soft.

With a fork or a potato masher, gently mash the cooked lentils to create a smooth mixture. For a chunkier texture, leave some bits unmashed.

Stir in the salt, cumin, olive oil, and any optional spices desired. Mix until well combined.

Preheat the oven to 350°F (175°C). Spread the lentil mixture evenly on a baking sheet lined with parchment paper to ensure a thin layer for crispy crackers.

Bake in the preheated oven for about 25-30 minutes, or until the edges are golden brown and crisp. Check frequently to avoid burning!

Once baked, remove from the oven and let the crackers cool completely before breaking them into pieces.