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
Action:
- 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
Tip:
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.
