This is a recipe that I have put together from a variety of recipes, trial and error and general tinkering.
Lentil thins are great treats – much healthier than crisps and other snacks – and the flavour, if you season well, is just as nice. Depending on how thinly you roll the pastry they can be crispy or just crispy on the outside and softer on the inside. Either way – they are a great replacement for my usual tortilla crisps and nuts, whilst still getting me the necessary pulses and fibre I need in my diet.
- 2 cups of lentil (soak these for at least 8 hours in water that covers them more than 2 inches – top up if necessary)
- 3 cups of malthouse or wholemeal flour (use any course flour or substitute you want)
- 12 tablespoons of ground linseed
- 10 tablespoons of oil – ideally coconut oil, however I use vegetable oil which is just as good – but cheaper
- 2 teaspoons of freshly ground salt
- 2 teaspoons of freshly ground ground pepper
- 1 teaspoon of baking powder
- 1 teaspoon of honey
- some water
- Firstly you will need to cook the lentils. Simply boil them in a pad of salted water with 2 bay leaves until they become soft and the shells start to peel off.
- Drain and rinse the lentils, then leave to cool.
- Once the lentils are cooled, put in a food processor and blitz into a thick, smooth paste. You may need to add a few teaspoons of water to help it on its way.
- Add the oil, salt, pepper, honey and linseed, and blitz again just to mix it together.
- Add the flour and baking powder to a large bowl and mix together.
- Add to this the blitzed lentil mixture and start to work into the flour, moving it around, and breaking it up between your fingers so that the flour is well distributed.
- Mix as much as you can until you can’t see the flour and it becomes a part of the mix – if it is too dry, add some water – a teaspoon at a time. The mix should be dry enough to come away from your fingers easily and form a dough.
- Work it into a ball, wrap in cling film and then put in a fridge for at least half an hour.
- After half an hour, preheat an oven to 150C and prepare some baking rays with either foil or baking paper on.
- Take out the dough and slice into 4 quarters.
- Flour a large surface, roll a quarter into a ball, put it on the surface and flour, then roll to your desired thickness.
- I would roll very thin – to about 1mm for crispy thins – or to about 2/3mm for thicker, less crispy things.
- Either use a circular cutter or cut into thin strips – basically, any shape you want
- Put onto the baking trays and pop into the pre-heated oven for 20-30 mins
- Turn them over half way through so they crisp up even on both sides
- If doing very thin crisps – then you may need to keep an eye and they may need less time in the oven.
- Once ready, simply remove and leave them to cool – they will crispen even further on cooling
My advice is to try this recipe using a quarter of the ingredients – to test bake them. Every oven is different and you really need to experience making these for yourself. Rather than ruing a big batch – better to try it out on a small batch.
Once you are confident you can start to experiment like I did.
Now I have a ready supply of Lentil thin crackers which are great with some chilli vegan spread!