Lentil salad sous vide

Lentil salad sous vide
Cool down in ice water

Lentils cooked sous vide have the advantage that they can be cooked gently and, above all, not overcooked. With lenses, the ratio of lens to liquid is approximately 1:2

Sample recipe for lentil salad made from beluga lentils:

  • 100 g dry beluga lentils
  • 200 ml vegetable stock
  • 5 cl red wine vinegar
  • 30 g onion brunoises
  • 5 g dried thyme
  • 5 grams of salt
  • 2 grams of pepper


  • Vacuum all the ingredients with the liquid in the bag
  • Cook in a water bath at 87°C for 60 minutes
  • Cool in ice water or in the blast chiller
  • refrigerate until ready to use


In single or double portions, the lentil salad in the mise en place keeps well chilled for several weeks, as it is also pasteurized due to the long cooking time.