Lentil crackers

    1 hour

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

    Île-de-France, France
    26 people made this

    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

    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.


    Sesame seeds and sunflower seeds can also be added.

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    Reviews in English (9)


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


    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


    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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