I still have this bookmarked, and haven’t tried it yet!
Something else to try, mentioned in the comments.
"Cook the lentils using sous vide, 60 minutes at 190. No need to soak. 1 cup lentils is around 200g. After rinsing the lentils, place it in a wide mouth jar with 400 ml water/stock plus 1/2 teaspoon salt, garlic and bay leaves to cook the lentils.
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190g lentils
380ml chicken stock (low sodium)
3/4 tsp Morton kosher salt
2 medium bay leaves
4 medium-large garlic cloves (peeled and gently smashed)
Put all ingredients into a quart-size wide-mouth Mason jar, attach the lid, and swirl/shake to combine ingredients.
Place jar into 190F (88C) water bath and cook for 60 minutes. If the water bath is in a small container, the temperature will drop substantially due to the thermal mass of the jar, so add 5 minutes to the cooking time.
Be prepared for an amazing aroma when you open the jar!
Also, there will be very little liquid left, which means you aren’t ‘wasting’ the flavor from the lentils."
