Red lentil crisps

Instructions

1. Soak the dried red lentils in 200ml cold water for up to 12 hours. Transfer the lentils and their soaking liquid to a food processor and add the tomato purée, smoked paprika, spring onions, garlic clove and the maple syrup. Blitz until smooth, then add the coriander, season and blitz again until combined.
2. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a 28cm x 35cm baking tray with baking paper and pour the lentil mixture onto the baking paper. Bake for 30 minutes, then remove from the oven and reduce the temperature to 170°C, fan 150°C, gas mark 3.
3. Use a knife to cut the baked lentils into triangles, then return to the oven and bake for a further 15 minutes, turning halfway, until crisp. Remove from the oven and let cool slightly before serving.