On Youtube, I saw someone making ‘Lentil Tofu’ using Green Lentils. I was very curious and tried it, but I didn’t like the grainy texture. Today I tried it again but this time I used Yellow Split Lentils. I could sieve out the mixture to achieve smoother texture but didn’t want to lose dietary fibre. What you have to do is to cook the blended creamy mixture into thick paste, then cool it. It turns like firm Tofu. This Lentil Curd becomes soft when heated. I recommend to fry it with a generous amount of oil. Deep frying is a suitable method. OR you can add it to a salad.
4 Servings *about 720g
1 cup Yellow OR Red Split Lentils *I used Yellow Split Lentils
2 cups Water
1/2 teaspoon Salt *alter the amount to suit your taste
- Soak Lentils in water overnight OR for several hours.
- Darin and place in the blender. Add Water and Salt, and blend until smooth and creamy.
- Place in a large saucepan, heat over medium low heat, stirring constantly using a heat-resistant spatula, and cook until the mixture turns to thick paste. Keep cooking over low heat, stirring constantly, for a few more minutes OR until completely cooked.
- Pour into a container, smooth the surface, and set aside and cool. *Note: As the thick paste becomes firm as it cools down, you should do this process while it is still hot. Use a suitable container. You don’t need to oil the container OR line it with sheet.
- When cooled, cover with a lid, and place in the fridge until completely firm. Cut into bite-size pieces and use them for cooking OR add them to a salad. *Note: Very firm Lentil Curd becomes soft when heated. I recommend to fry it with a generous amount of oil. Deep frying is a suitable method.