Lentil Socca

My chickpea flour is all gone and with no dried chickpeas in my bulk foods stash (and not really into going through another ear piercingly loud experience), I made lentil flour! I dumped some dried brown lentils that I had into the food processor, turned it on and walked away. Processing the lentils was a way less painful experience, thank goodness.

It did not turn out custard-y like classic soccas do but that easily could be me leaving it in the oven for too long. I also used a spring-form pan this time and it was like magic! Super easy to pop it out so I didn't have to deal with the socca sticking to the bottom of the pan.

Lentil Socca

I am not sure if it is technically a socca since I used a different bean flour than chickpea but that's what I'm callin it anyways.

Ingredients:

1 c lentil flour

1 1/4 c water

1 t salt

any other flavorings and add ins that you choose! (my favorite so far is sliced onions and olives)

Directions:
Preheat oven to 400F.
Whisk together all ingredients until smooth.
Pour batter into an oiled 10" spring-form pan (ideal) or pie pan.
Bake for 30-45 minutes, until the socca is pretty firm to the touch.

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