Monday, July 11, 2011
The Eat-Clean Diet Cookbook 2: Lentil Soup (and Socca)
I dissolved my last veggie bullion cube to make the broth.
I tossed in some leftover broccoli. Yes, I know this looks dry. At this point, I had forgotton to add the additional 2 cups of water stated in the recipe. Luckily, I got it in, and it was salvaged!
To go with this soup, I made some socca, which is sort of middle-Eastern bread made out of chickpea flour. Surprisingly, the chickpea (aka, garbanzo bean) flour was not expensive! I used a recipe from Pure2Raw.
Luckily, I had some coconut oil lying around!
The batter was really watery, so I couldn't shape it into pita-like pieces like I had hoped.
Here's the result of 30 minutes of baking. I think I need to use a smaller pan next time, but gosh, this was tasty. I mean, you can tell it's garbanzos, but its crispiness makes it really delicious!
Here was the dinner that night. On the left is a fresh-caught fish from a friend of "The Ukrainian" with some spices. It went well with the (now properly liquid) lentil soup, which was everything I expected from it given the lovely spice combo.