Lentil crackers

    Lentil crackers

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    1hr


    12 people made this

    About this recipe: Great crackers to eat with homemade dips, pate and hummus. They are cheap and easy to make and vegan friendly.

    Île-de-France, France

    Ingredients
    Serves: 2 

    • 50g red lentils
    • 250ml vegetable stock
    • 1/2 teaspoon herbs (whatever you like . . . try cumin and curry powder or an Italian mix)
    • 1 teaspoon tomato puree (optional)
    • 25g plain flour
    • salt and pepper to taste

    Method
    Prep:5min  ›  Cook:55min  ›  Ready in:1hr 

    1. Boil lentils in the stock for 30 minutes until soft and mushy and water is reduced. Add more water if necessary.
    2. Preheat the oven to 200 C / Gas 6. Grease a baking tray.
    3. Mix in the herbs, tomato puree and the flour to form a thick doughy mixture (like a thick cake mixture). Spread the mixture onto it so it lays as thin as possible (1/4 to 1/2 cm).
    4. Bake until just browning, 15 to 20 minutes.
    5. While it is hot, score it with a knife into squares and leave it to cool. Then the pieces can be snapped off and are ready to eat. The longer left to cool, the crispier the crackers will be.

    Tip

    Sesame seeds and sunflower seeds can also be added.

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    Reviews (7)

    Diana
    by
    6

    Something else. For the herbs, I used black pepper and dried oregano. Tasty! - 29 Mar 2011

    Diana
    by
    4

    I'm going to try these again, as the flavour was really nice, but they didn't turn out perfect for me the first time round. They weren't as crispy as I would have liked. I'm wondering if this is because I deviated from the recipe just a tad: I used parchment instead of greasing the baking tray. What happened as I was spreading the mixture onto the parchment is that the parchment started to buckle because it was getting quite wet from the mixture. I think this made it harder to spread. So next time I'll use a greased baking tray as stated to see if that makes a difference! - 29 Mar 2011

    by
    3

    They came out a bit soft but maybe that was because I didn't cook them long enough or spread it thin enough but they tasted great - 11 Mar 2012

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