Step 1

Preheat oven to 180°C.

Step 2

Use a sharp knife to cut each piece of lavash bread into fifteen 5cm squares (you will have 90 squares). Cover with a dry tea towel and then a damp tea towel to prevent them drying out. Place 60ml (1/4 cup) of the oil in a small bowl. Divide 30 lavash squares between 2 baking trays. Brush each square with a little of the oil. Cook in preheated oven for 5 minutes or until lightly browned and crisp. Remove from oven and cool on a wire rack. Repeat with remaining lavash squares and the remaining oil in the bowl in 2 more batches.

Step 3

Place the lentils in a sieve and rinse under cold running water until the water runs clear. Set aside.

Step 4

Heat 1 tablespoon of the remaining oil in a medium saucepan over medium heat. Add garlic, garam masala, cumin and ground coriander. Cook, stirring, for 30 seconds or until aromatic. Add lentils and water. Increase heat to high and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 15 minutes or until lentils are soft. Remove lid and cook, stirring often, for 5 minutes or until thick. Stir in lemon juice. Season with salt and pepper. Set aside for 20 minutes or until cool.

Step 5

Meanwhile, heat remaining oil in a large non-stick frying pan over high heat. Add onion and cook, stirring, for 15 minutes or until brown and crisp. Remove from heat and stir in the coriander leaves.

Step 6

To serve, top each lavash crisp with 1 heaped teaspoons of the spicy lentils and sprinkle with a little of the onion mixture. Serve immediately.