Place the lentils and water in a pot and bring to a boil. Simmer, uncovered, and stirring frequently, until the lentils turn all mushy, about 15 minutes give or take. There should be no water left and the lentil mash should be able to hold its shape when pushed together in the pot. Like mashed potatoes. Transfer to a bowl and set aside to cool down for 10 - 15 minutes.
While he lentils are cooling turn on the oven to 180º C (350º F).
In a separate bowl mix together all the dry ingredients.
Once the lentils have cooled down add the two oils to the lentils and stir to incorporate.
Add the dry ingredients to the lentils and mix together to form a dough.
Cut three pieces of baking paper to roughly the same size as your oven tray.
Place one piece of baking paper on your worktop and place about half of the lentil dough in the center.
Place a second piece of paper on top of the lentils and, using your hands, flatten out the dough (in between the two pieces of paper) until it gets to be about 2.5mm - 3mm thick.
I mark 2.5mm on a matchstick to maesure and make sure I've made it thin enough. If you have one use a rolling pin to make sure the thickness is even all over. This is handy but not essential.
Remove he top piece of paper and gently cut the dough into desired shapes. Be careful not to cut through the paper.
Transfer the paper with the dough to your oven tray and bake for 15 - 20 minutes or until slightly browned.
Repeat with the remaining dough, using a fresh piece of baking paper on the bottom but reusing the top piece from the first batch.
If you have two oven trays you can bake them at the same time.
Remove the crackers from the oven and transfer them to a rack to cool down completely before storing in an airtight container.Consume within two weeks.