Dupuis lentils are a type of green lentil originating from Puy, a region in central France. They are small, round lentils that are green with a speckled appearance. Dupuis lentils are prized for their unique nutty flavour and firm texture. Unlike other lentils, they hold their shape well when cooked, ideal for making tempeh. They are particularly high in iron, making them a popular choice for vegetarians and vegans at risk of iron deficiency.
Ingredients for 500g Dupuis lentils tempeh
- 300g Dupuis lentils
- 2 tablespoons vinegar (or 1 teaspoon 80% lactic acid)
- 3g tempeh starter
These lentils do not need to be soaked, just put them in 850ml of water, add the vinegar and boil for about 25 minutes in a large pot. Drain the water and return the hot lentils to the pot, removing any excess water by gently stirring the lentils for 1 minute over a medium heat. Allow the lentils to cool in the pot. Add the tempeh starter and mix well for 1 minute.
Take 2 plastic bags about 12cm x 20cm (1 litre freezer bag) and make holes in the bag every 2cm with a thick needle or toothpick. Divide the lentils between the bags. Close or seal the bags and flatten the lentils evenly. Incubate the lentils at 30°C for 36 to 48 hours. The tempeh is ready when the entire surface is covered with dense, white mycelium and firmly bound together.