Lentil Crackers recipe

An excellent way to make use of dried lentils - in this recipe, lentils are cooked and mixed with flour and herbs before being spread in a greased baking tray. The mixture is then baked before being snapped into squares. Serve with dips, pate or hummus.

Ingredients:

50g dried red lentils
250ml chicken stock
25g plain flour
1 tsp. tomato puree
1 tsp. cumin
1 tsp. dried mixed herbs
Salt and pepper to taste

Method of Preparation:

Simmer the lentils in the chicken stock until mushy and soft - around 30 minutes.
Once cooked, tip into a bowl. Preheat the oven to 200C.
Mix the plain flour, tomato puree, cumin, dried herbs, salt and pepper into the cooked lentils. Stir well to combine. Press into a greased baking tin in a very thin layer - use two baking trays if necessary. The mixture needs to be between 1/4cm and 1/2cm thick.
Bake for 15-20 minutes until browning, then score into squares whilst still warm. Leave to cool and then snap into squares when cool.

Add whichever herbs and spices you like to the crackers - try curry powder, dried herbs, garlic etc. Recipe serves 2.

Author: Laura Young.

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Conversions
50g	about 2 oz (1.76365 oz based on 0.035273 ounces in a gram)
250ml	about 1 cup (1.0567 cups based on 236.59 mililitres in a US cup)
25g	about 1 oz (0.881825 oz based on 0.035273 ounces in a gram)
200°C	400°F / Gas Mark 6

Data:

Published: March 19, 2012