Red Lentil and Onion Crispines with Cucumber Mint Lime Dip

Name: Red Lentil and Onion Crispines with Cucumber Mint Lime Dip
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Fusión casera
Ingredients: 1 cup dried red lentils; 3.5 oz white onion; 2 cloves garlic; 1/4 cup rice flour; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp sweet paprika; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup water; 3/4 cup plain Greek yogurt; 4.2 oz cucumber; 2 tbsp fresh mint; 1 tsp lime zest; 1 tbsp lime juice

An original crunchy snack made from a simple batter of soaked red lentils, onion, and spices, baked until golden at the edges. It is paired with a fresh cucumber, yogurt, mint, and lime dip for contrast and balance.

20 minPrep

30 minCook

50 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

180 g dried red lentils (remojadas en agua hot 15 minutos and escurridas)
100 g white onion (chopped en trozos)
2 cloves garlic (pelados)
30 g rice flour (for dar estructura)
30 ml olive oil (divided, for the dough and the bandeja)
2 g ground cumin
2 g sweet paprika
5 g salt (divided)
1 g black pepper (divided)
60 ml water (for triturar, ajustar si hace falta)
180 g plain Greek yogurt (for the dip)
120 g cucumber (grated and escurrido)
5 g fresh mint (chopped fina)
1 g lime zest
15 ml lime juice

Nutrition facts

per serving

197 kcal

Calories

10.2 g

Protein

23.4 g

Carbs

7.1 g

Fat

4.8 g

Fiber

18.6 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven to 220 °C / 425 °F and lightly grease a large baking tray or sheet pan with 1 tablespoon of olive oil.
2
2. Place the soaked and drained red lentils in a blender or food processor with the white onion, garlic, rice flour, half of the salt, half of the black pepper, ground cumin, sweet paprika, 1 tablespoon olive oil, and the water. Blend until you have a thick, slightly textured but even batter. If it feels too thick, add 1 extra tablespoon of water.
3
3. Spoon 12 small portions onto the tray and flatten each one into thin discs about 2.5 to 2.75 inches wide.
4
4. Bake the crispines for 15 minutes at 220 °C / 425 °F. Remove the tray, carefully flip them, and bake for 10 to 15 minutes more at 220 °C / 425 °F until golden, firm, and crisp around the edges.
5
5. While they bake, make the dip: in a bowl combine the plain Greek yogurt, grated and squeezed cucumber, fresh mint, lime zest, lime juice, the remaining salt, and the remaining black pepper. Stir until creamy.
6
6. Let the crispines rest for 3 minutes out of the oven so they can finish setting and become crispier.
7
7. Serve the red lentil and onion crispines hot or warm with the cucumber, mint, and lime dip on the side.

Chef tips

For a crispier texture, flatten each portion well before baking. Squeezing the cucumber prevents the dip from becoming watery.

Substitutions

You can swap the mint for parsley or dill. Greek yogurt can be replaced with thick plain yogurt. If you do not have rice flour, use the same amount of certified gluten-free ground oats.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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