http://durgan.org/2019/31%20January%202019%20Lentil%20Tempeh/HTML/ 31 January 2019 Lentil Tempeh
Five hundred ml, about a pound, of yellow dehulled split lentils purchased from bulk barn were made into tempeh. The lentils were washed, placed in the pressure cooker and cooked for 30 to 45 minutes at 15 PSI. This made a mush from the lentils. They were then cooled to 20C, room temperature, and tempeh starter was added and mixed well.The lentils were then placed in molds ad inserted in the fermenter set at 31C. Fermentation takes about 36 hours. This method is utilized, since the lentils do not soften enough for the starter to penetrate the beans if cooked whole and the product is not satisfactory. The end product is a most pleasant tempeh with little effort. Pictures depict the process.