Lentil tempeh is made from cooked lentils naturally fermented with Rhizopus oligosporus. This process gives the product a firm texture and a delicate flavor, with light sweet notes and hints of dried fruit.

Softer and more accessible than soy tempeh, it is ideal for a wide variety of plant-based preparations. Thanks to its good plant-based protein content and high fiber content, it represents a versatile solution for retail and food service, perfect as a plant-based alternative.