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.