[hypothesis] Pre-cooked lentils typically are canned, and the canning process ostensibly includes enough heat + pressure to denature dangerous lectins. So, con

[hypothesis] Pre-cooked lentils typically are canned, and the canning process ostensibly includes enough heat + pressure to denature dangerous lectins. So, consumers aren't used to thinking of pre-cooked lentils as dangerous. Consumer cooking equipment makes it hard to cook lentils without reaching a boiling temperature that denatures lectins. Think an instant pot, or even a stovetop cooking method. But, browse slow cooking subreddits and you'll see many warnings that beans shouldn't be cooked in a slow cooker without achieving a full boil for some period of time due to lectins. It seems to me like these dangerous lentils were prepared in a slow-cooking method that never reached a boil. And, any food facility that routinely works with beans or lentils should already know the dangers of lectins. So, it seems that the food production facility wasn't used to cooking with these ingredients.