Lentils
Lentils

Master Technique – Cooking Lentils Sous Vide

  By PolyScience Culinary    

June 17, 2019

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If you’re not cooking your lentils Sous Vide, YOU SHOULD BE. It’s a textural experience not unlike good caviar.

Ingredients

Black (Beluga) Lentils

French Green (Puy) Lentils

Red Lentils

Brown Lentils

Yellow Lentils

1% Salt Solution

Directions

Prepare a sous vide bath using an immersion circulator and polycarbonate tank. Set your desired temperature- (Firmer: 85°C Softer: 90ºC) We recommend using 90ºC as a starting point. For Beluga and Puy lentils this will produce a soft-yet-firm texture perfect for salads. If you are using another variety of lentil, it will produce a wonderful dal, puree, or soup consistency.

Prepare a 1% salt solution in the quantity of 2 parts water to 1 part lentils. The water should have a concentration of 1g of salt for every 100g of water.

Vacuum seal or clip the bag to the side of the bath and cook Sous Vide for 1 hour. Leaving the bag open will allow you to access the lentils for tasting as you discover your preference.

Cool the lentils in their cooking liquid.

Strain off the excess liquid as necessary for storage and usage.

This time and temperature recommendation reflects our preference. Try the recipe at 90ºC for 1 hour to discover yours.

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