How to make beluga lentil tempeh
You can make tempeh from split lentils, but this is very difficult. Lentils contain a lot of starch and turn into a mush after a few minutes of cooking. However, it is easy to make beautiful tempeh with a special type of lentils: beluga lentils. Beluga lentils are very small black lentils that get their name from their resemblance to beluga caviar. Beluga lentils are very healthy. Not only are they high in fiber and folates, they also contain anthocyanins, a powerful antioxidant that gives them their distinctive dark color.
Ingredients for 1 kg of beluga lentil tempeh:
- 600g beluga lentils
- 2 teaspoons 80% vegan lactic acid
- 1 teaspoon (about 3 to 5 grams) of starter
Step 1: Soak the beluga lentils
Soak the beluga lentils in about 2 liters of water for about 8 hours.
Step 2: Cook the beluga lentils
Place the beluga lentils in a saucepan and add enough water to cover. Add the lactic acid and cook on a low heat for 25 minutes. It is preferable to use lactic acid because it acidifies the lentils without inhibiting the Rhizopus mold. Drain the water and allow the lentils to cool to below 35°C. It is not necessary to dry the Beluga lentils.
Step 3: Inoculate the beluga lentils with tempeh starter
Sprinkle 1 teaspoon of tempeh starter over the beluga lentils. Gently toss with a clean spoon for about 1 minute to distribute the tempeh starter evenly.
Step 4: Incubate tempeh
Take 2 18 x 28 cm plastic bags and pierce them with a thick but sharp needle about 1 cm apart. Divide the lentils between the two bags, seal them and press them flat, making sure that the total thickness of the lentils does not exceed 4 cm. Place the lentils in an incubator set at 30°C for about 36 to 48 hours, after which the bag should be completely filled with white mycelium and the tempeh should smell fresh and fruity. Enjoy your beluga lentil tempeh!
