Lentil Tomato Bites (Print Version)
# Ingredients:
01 -
1 tbsp dried basil
02 -
½ tsp cayenne pepper
03 -
Pinch of salt and pepper
04 -
180ml water
05 -
4 tbsp tomato puree
06 -
2 tbsp apple cider vinegar
07 -
140g red split lentils
08 -
1 tbsp maple syrup
09 -
1 slice onion
10 -
½ tsp turmeric
11 -
1 tsp smoked paprika
12 -
2 cloves garlic
# Instructions:
01 -
Let the lentils sit in salted water for an hour at least, or overnight if you can.
02 -
After draining and rinsing, toss the lentils and everything else except basil into a blender. Blend until it's nice and smooth.
03 -
Now stir in that dried basil until it’s mixed in well.
04 -
On a baking dish lined with non-stick paper, spread out the mix evenly all the way to the edges.
05 -
Pop it in a preheated oven at 190°C (375°F) and leave it for 30 minutes.
06 -
Once the chips are out, let them rest for ten minutes. Peel off the paper and slice into strips, then cut those into triangles.
07 -
Directly place the triangles onto the oven rack and bake at 170°C (340°F) for 5-15 minutes. Watch closely—pull them out when the edges look golden.
08 -
Eat them right away or store them in an airtight container in the fridge for up to three days.
# Notes:
01 -
Keep an eye on the chips in the second bake—they can brown fast. Take them out as soon as their edges go golden.