Dehydrated Lentils

Step 1:

Rinse the lentils thoroughly under cold water to remove any dust or debris. Place in a pot and cover with fresh water. Bring to a gentle simmer over medium heat. Avoid aggressive boiling. Cook just until tender but still firm (al dente), approximately 15–20 minutes for French green lentils. They should hold their shape when pressed and not split.

Step 2:

Immediately drain the lentils once tender. Rinse briefly with cold water to stop the cooking process. This helps prevent over-softening and preserves shape during dehydration.

Step 3:

Spread the drained lentils onto clean towels or mesh trays and allow them to air-dry for 20–40 minutes. Surface moisture should be removed before placing them in the dehydrator. The exterior should feel dry while the interior remains soft.

Step 4:

Arrange the lentils in a single, even layer on dehydrator trays. Avoid overlapping to ensure consistent airflow and even drying.

Step 5:

Dehydrate at 130°F (54°C) for approximately 4–6 hours  (4.5 hours in testing), depending on humidity and batch size. Stir or rotate trays periodically if needed. Lentils are fully dry and hard throughout, with no remaining softness on the inside.

Step 6:

Allow the lentils to cool completely before weighing and storing. Store in airtight containers in a cool, dark place. For long-term storage, vacuum sealing or freezing will extend shelf life.