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Lavash crisps with spicy lentils
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Ingredients:
  • 6 pieces lavash bread
  • 125ml (1/2 cup) vegetable oil
  • 500g (2 1/3 cups) dried split red lentils
  • 3 garlic cloves, crushed
  • 2 tsp garam masala
  • 2 tsp cumin seeds
  • 1 tsp ground coriander
  • 1.25L (5 cups) cold water
  • 42.00 gm fresh lemon juice
  • Salt & freshly ground black pepper
  • 5 medium (about 800g) brown onions, halved lengthways, thinly sliced
  • 2 bunches fresh coriander, leaves picked
Instructions:
  • Preheat the oven to 180°C.
  • Cut every piece of lavash bread into fifteen 5cm squares with a sharp knife (resulting in 90 squares). Cover the squares with a dry tea towel followed by a damp tea towel to keep them moist. Take a small bowl and pour 60ml (1/4 cup) of oil into it. Spread 30 lavash squares on 2 baking trays. Lightly brush each square with some of the oil. Bake in a preheated oven for 5 minutes or until they turn golden and crispy. Once done, allow them to cool on a wire rack. Repeat the process with the remaining lavash squares and oil in 2 additional batches.
  • Rinse the lentils in a sieve under cold running water until the water runs clear, then set aside.
  • In a medium saucepan over medium heat, warm 1 tablespoon of oil. Add garlic, garam masala, cumin, and ground coriander. Cook until fragrant for about 30 seconds. Next, add lentils and water. Bring to a boil over high heat, then reduce to low and simmer covered for 15 minutes until lentils are soft. Uncover and cook for another 5 minutes until thickened. Stir in lemon juice and season with salt and pepper. Let cool for 20 minutes before serving.
  • Heat the rest of the oil in a spacious non-stick frying pan on high heat. Saute onion for about 15 minutes until golden and crispy. Take off the heat and mix in the coriander leaves.
  • To serve, generously spoon spicy lentils onto each lavash crisp, then sprinkle with the onion mixture. Serve promptly.

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