Simply delicious, the red lentil socca or flatbread. Today I wanted to make it with onions and it was very well received.
The most famous socca or flatbread (as the name suggests) is usually made with chickpea flour. However, nothing prevents you from making it with other legumes, like in this case with shelled red lentils.
Can’t find lentil flour? A powerful blender will turn lentils into flour, or for example, you can turn dried peas into flour.
The recipe and the amount used to make the red lentil socca or flatbread, is always the classic one of the chickpea socca.
The color, as you can see, is completely different, yellow for chickpeas and a nice orange for this lentil flatbread.
I love legume soccas because they are protein-rich, plant-based, flavorful, and can be used instead of bread or tortillas.
You can add to your lentil flatbread whatever inspires your creativity, try it not only with onions as in this case, but with artichokes in spring, zucchini in summer, and kale in winter.
A sweet alternative to savory flatbread? Make it with apples!!! The important things are two: the proportion between water and legume flour, 1 to 3 (1 part flour and 3 parts water) and letting the batter rest, outside the fridge for at least 4 but up to 8 hours so fermentation begins and the legume becomes digestible.
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- Difficulty: Very Easy
- Preparation time: 4 Hours
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Red Lentil Socca or Flatbread
This is a red lentil farifrittata or socca for two people; if you want to make it for 4 people, use 300 g of lentil flour and 900 g of water.
- 1 1/4 cup lentil flour
- 2 cups water
- 4 tablespoons extra virgin olive oil
- 1 teaspoon thyme
- 2 shallots
- 1 pinch sea salt
Steps to Prepare the Red Lentil Socca or Flatbread
Weigh the red lentils, blend them until they become flour.
In a bowl, pour 2 cups of water and whisk in the lentil flour carefully to avoid lumps.
Cover and set aside outside the fridge, occasionally check for foam and remove it if possible.
Meanwhile, slice the shallots and sauté them in a pan for a few minutes with a bit of extra virgin olive oil.
After the resting time, add thyme, 2 or 3 tablespoons of extra virgin olive oil, and the sautéed shallots to the batter.
Grease a baking dish well, mine is 10×10 inches, pour the batter and bake it in the oven for 35 minutes at 392°F, checking that the onion doesn’t burn, otherwise cover with aluminum foil.
Check the cooking after 35 minutes or leave in the oven a few more minutes as needed.
Advice and Variations
As I mentioned, you can vary the legume flour, you can vary the vegetables. Store leftover red lentil flatbread in the fridge for a couple of days. Use it just like bread, or fill it with raw vegetables like a sandwich.
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