Socca is a french legume flatbread from Nice. It is traditionally made with chickpea flour, but I haven’t dared making it from scratch in my food processor. Here is a lentil overnight version that makes for great filling snacks during the day. It is delightfull with any kind of dip or cheese, but it’s high content in protein makes it possible to skip other proteins in mid-day snacks for hypoglycemics. There is a short and unsweetened staple recipe!

Lentil socca recipe :

1 cup red uncooked lentils,

2 tbls. falafel mix ( if you have none, take 50 ml off the cup of water ).

1 cup of water,

1 tblsp of olive oil,

Pinch of salt,

If desired: 

1 tsp cumin,

1 tsp powdered chili,

Provencal herbes to taste.

Instructions :

Grind the red lentils in a food processor ( or immersion stick ) to a flour consistency.

Mix with the other ingredients.

Set aside in the fridge from 20 minutes to 2 hours so that the lentils absorb the water.

Preheat your oven at 350 F. 

Pour the mixture in an oven plate previously oiled ( if not using silicon baking sheet ).

Cook foor 15 minutes, turn off the oven and let dry all night without opening the oven door.