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Homemade spiced lentil crackers

Homemade spiced lentil crackers: crispy red lentil crackers spiced with coriander, cumin, turmeric and mustard powder are perfect for a picnic lunch.
Meal Type Afternoon tea, Lunch, Picnic, Snacks
Cuisine Indian-Inspired
Keyword Homemade crackers, Vegetarian
Total Time 1 hour
Servings 4 people
Author Veg Coast Cook


  • 70 g split red lentils * see Recipe Notes
  • 20 g unsalted butter melted
  • 2 tsp plain flour plus extra for flouring
  • ½ tsp dried cumin
  • ½ tsp dried ground coriander
  • ¼ tsp dried ground turmeric
  • ¼ tsp dried mustard powder
  • Salt and pepper


  1. Preheat oven to 180°C fan. Line two baking trays with greaseproof paper.

  2. Spread cooked lentils on one of the baking trays. Bake in oven for 20 minutes. Remove from oven and transfer to a small bowl to cool.
  3. Add melted butter to lentils and mix with a fork.
  4. Add flour, cumin, coriander, turmeric, mustard powder, salt and pepper to the lentils. Mash with a fork until evenly combined. Bring dough together with your hands and place between two sheets of lightly floured greaseproof paper. Roll out to 3 mm thickness with a rolling pin. Cut out desired cracker shape with a biscuit cutter or freehand with a sharp knife (I cut out twelve 4 cm wide x 7 cm long rectangles). Carefully transfer the crackers to a lined baking tray. Bake in the oven for 25 minutes until golden and crisp. Remove from oven and cool crackers on a wire rack.
  5. To serve: Eat with roasted pumpkin and sumac dip.

Recipe Notes

*cook dried split red lentils until tender in boiling water as per packet instructions then drain them.

Makes approximately 10 to 12 rectangular crackers.