Ben :bc:I did that last time (chilli) and I think the same issue would occur - that it wouldn't naturally break down beyond its core consistency (ie like protein strands). Although I can't be sure. Also - the baking gives it a singularity that doesn't allow it to blend into its surrounding sauce. But again - this is only really the first time I tried it. I found the lentils blurred the lines a bit. I'm prepared to experiment though. Do you think a longer cooking time might work? But if I do this, I worry that the initial dehydration (ie. to make it chewy like protein) won't work. What are your thoughts?
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