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Sous Vide Beluga Lentils Recipe

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Written by Mike La Charite, CEO International Sous Vide Association
Sous vide beluga lentils

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

These sous vide beluga lentils can be cooked ahead and stored in the fridge. I like to make a large batch and then use them with other recipes and meals throughout the week. Feel free to use a different variety of lentils if you prefer - just reduce the cooking time to about an hour.

From the ISVA Editors

Sous vide beluga lentils were one of the most amazing things we tried at our initial ISVA conference and are actually very easy to make at home!

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Sous Vide Beluga Lentils Recipe

  • Published: October 22, 2021
  • By Mike La Charite, CEO International Sous Vide Association
  • Total Time: 75 minutes
  • Cooks: 194°F (90°C) for 75 minutes
  • Serves: 2

Ingredients for Sous Vide Beluga Lentils

  • For the Lentils

  • 1/2 cup beluga lentils
  • 1 cup water
  • Kosher Salt - 1% of water weight (approx. 3 grams)
  • 1 tablespoon freeze-dried or fresh herbs (I like oregano)
  • 1 teaspoon granulated garlic
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Cooking Instructions for Sous Vide Beluga Lentils

For the Lentils

Preheat water bath to 194°F (90°C).

Pour all ingredients into a Ziploc freezer bag (or vacuum bag if you have a chamber sealer). Seal the bag and cook for 75 minutes. 

Empty the bag into a bowl and use immediately, or chill with an ice bath and refrigerate.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

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All tags for this article: Beans, ISVA Sous Vide Recipe Collection, Sous Vide Fruit and Vegetables, Sous Vide Recipes, Sous Vide Vegetable , Vegan Sous Vide, Vegetable, Vegetarian Sous Vide

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