Red Lentil Cold Cuts

These red lentil-based deli slices are a game-changer! Packed with protein (though not the complete protein), flavour, and deliciousness, they’re a perfect addition to your plant-based diet, plus they are incredibly budget friendly and also so easy to customize with your favorite spices and seasonings. Instead of paprika paste, you can also try pureeing a small beetroot with lentil for the pinkish colour. Sandwich the cold cuts with some sourdough bread or pan-sear the thicker slabs until golden (just like you do with bologna) and serve them over your favourite salad or simply enjoy them just as they are. Store the rest in an airtight container in the fridge for up to a week or freeze them. I made this plain, but you can add in some chopped olives, pickled green peppers or pistachios before pouring into the pitcher.


170 g Red lentils 750 ml Water 1 tsp Agar agar powder ½ tsp White pepper powder 1 tsp Garlic powder ½ tsp Smoked paprika powder ¼ tsp Coriander powder 2 tsp Nutritional yeast 1 tsp Salt 2 tbsp Lemon juice ½ - 1 tbsp Paprika paste 2 tbsp Olive oil

Rinse the lentils and soak them in water for 6 hours. Drain. Transfer it to a large saucepan. Add in 720 ml of water and process the mixture with an immersion blender until smooth.
Cook the mixture for 10 minutes over medium-low heat until it has thickened a bit. It should resemble pancake batter. Add spices, salt, nutritional yeast, lemon juice, paprika paste and olive oil. Stir until the mixture is roughly combined. Stir the agar agar with the remaining 30ml of water and add to the lentil mixture. Mix until everything is well combined.
Add in olive oil and cook the mixture for another 10 minutes over medium-low heat. Again, use an immersion blender to process everything until well combined and very smooth.
Pour the mixture into a pitcher or your immersion blender cup. Cool slightly and then refrigerate for 5-6 hours until set. Turn it out and slice to enjoy! You can slice and pan fry them and serve over a salad.

10 comments:

Raymund | angsarap.net 20/1/26 13:02: Those red lentil cold cuts are such a clever idea, It’s one of those recipes that feels both practical and a little bit magical, turning humble lentils into something that looks straight out of a deli counter, Nice one Angie
ellie 20/1/26 13:12: Such an interesting cold cut! Thank you for the recipe!
Caitlin&Megan 20/1/26 13:14: You are such an amazing foodie blogger! I didn't know this even existed!
DEZMOND 20/1/26 13:23: This is the very same way I make lentil salami as well but without the yeast and coriander. You can also make sunflower tofu the same way. I watched bean bolony recipe at YouTube last night, might do that one as well.
Lola Martínez 20/1/26 13:26: He probado pocos embutidos vegetales pero me han gustado, estas rodajas de lentejas no parecen ni que las lleva, estoy segura de que me encantarían.
Tom 20/1/26 13:27: ...new to me.
eileeninmd 20/1/26 13:36: Hello, Angie
This is new to me too! Thanks for sharing.
Take care, have a great day!
Anonymous 20/1/26 14:19: Interesting and healthy -Christine cmlk79.blogspot.com
Ananka 20/1/26 14:42: That's amazing Angie. I must try it. Love lentils :-D
Lori 20/1/26 14:42: I so want to try this. Thank you for sharing and have a great day.