Experiments using lentils.
Green lentils dehusked and made into tempeh works, but they change color meaning they get darker and are in appearance unappetizing.Not suitable for tempeh IMO.
The split orange dehusked are suitable but hard to buy. Few bulk places sell them in my area. Therefore not really suitable.
I choose red split dehusked lentils. They are readily available in bulk stores.They are very small and can be overcooked and turned into mush.Care must be exercised when cooking.
I cook them by having a pot of boiling water, setting the timer to three minutes and dumping a half liter of lentils into the pot. At the end of the three minutes the lentils are cooled in old water and well drained in a colander. A tablespoon of vinegar is added mixed well. Then half a teaspoon of starter is added and thoroughly mixed.Then placed in molds and allowed to ferment at 31C for 48 hours. Perfect tempeh is the result. Pictures will be posted when the process is complete.