Vegan lentils

For this recipe, the following preparations are necessary: 

• Lentils can be cooked without prior soaking, so this step is optional.
• Previously sauté the vegetables in brunoise, garlic, onion and leek. Crush.
• Cook the lentils over a low, continuous heat together with the vegetables, the pulp of the red pepper, the oil and the salt.
• When it comes to a boil, lower the heat and let it cook until tender.
• The boil should be slow and continuous, taking extreme precautions at the end of cooking since it sticks very easily.
• Add the diced potato.
• Adjust salt and thickness.
• Garrison:
  • Cut the green pepper, red pepper and carrot into 1 cm cubes. 
  • Sauté the green pepper and red pepper separately.
  • Cook the carrot cubes in a steam cooker at 119ºC for 4 minutes.
  • Add the garnish to the lentil and mix carefully without breaking the legume.
• Distribute the cooked lentils into the containers until there are 400 g/serving in each container.
• Chill (heart temperature to less than 8 ºC in less than two hours).

PASTEURIZATION

• Heat seal the trays, and place the valve with the valvopack.
• Put in the steam oven at 100% humidity and pasteurize at 96ºC for 60 minutes.
• Abatement (core temperature to less than 8 ºC in less than two hours).
• Store in a refrigerator between 0ºC and 4ºC.

REGENERATION

• In the same tray, regenerate in a steam oven at 100% humidity.
• Or in the microwave for 3 minutes at maximum power.
• Another way of regeneration is to remove the product from the packaging and heat it over a fire in a saucepan.