Lentil “bacon”
You’ve probably noticed that the plant-based meat alternatives on the supermarket shelves are anything but natural. Perhaps you’ve even caught yourself wondering, isn’t it possible otherwise? We’re happy to say that it is! If you’re looking for a nice addition to a sandwich, salad, pizza or just a snack, it’s definitely worth trying this lentil “bacon”. They are delicious slices made from 100% lentils, offering a truly rich taste experience. No additives or flavour enhancers. The recipe itself is simple and the result is truly delicious. As a bonus, lentil ‘bacon’ tastes good both hot and cold, offering a variety of uses. See for yourself – the recipe is in front of you! ;)
Quantity: approx 30 thin strips of bacon
Preparation time: 2 hours 45 minutes (including waiting time)
Severity: medium
You will need:
For the peekon:
- 135 g dried red lentils
- 355 ml boiling water
- 473 ml room soap water
For flavouring:
- 2 spl tomatipastat
- 1,5 tbsp Coconut aminose coconut sauce (important!)
- 4 teaspoons coconut sugar
- 1,5 teaspoon onion powder
- 1 teaspoon of salt (or additional salt according to preference)
- 0,75 teaspoon of smoked paprika
- 0,5 tl garlic powder
- pinch of ground black pepper
For baking:
- Baking tin (ideally silicone)
- large non-stick pan with non-stick coating
- a medium-sized pot, a pot with a higher rim or a saucepan.
How to make lentil “bacon”?
Place the lenses on a sieve and first rinse under cold running water to remove any dust and dirt from the lenses. Then place the lenses in a heatproof bowl and pour over 355 ml of boiling water. Leave to stand for 15-20 minutes until the lentils have swollen and the water has cooled (do not strain the water).
Then place the lentil-water mixture in a blender with 473 ml of room-warm water, tomato paste, coconut sugar, onion powder, coconut sauce, smoked paprika, garlic powder, salt and pepper. Blend until a smooth, silky texture is achieved.
Pour the mixture into a medium-sized pot, a high-sided pan or saucepan. Heat over medium heat, stirring with a whisk, spatula or wooden spoon for 8-9 minutes, until the mixture thickens, becomes shiny and starts to stick to the whisk/spatula. Lower the heat in the meantime, if necessary, to avoid scorching the bottom of the mixture.
Pour the thickened mixture into the loaf tin and smooth the top. The tin does not need to be oiled beforehand. Then place the mould in the fridge for at least 90 minutes until the mixture is completely cool and completely solid. If you don’t want to refrigerate the completely hot mixture, you can let it cool slightly at room temperature first.
When the lens mixture has completely solidified, remove it from the mould by tilting the solid lens block upside down from the mould onto a cutting board and cut into very thin slices (important! thick slices will not cook well, will remain soft and the taste and result will not be as expected!))
Place the slices in a large non-stick frying pan (if the slices tend to stick, coat the pan with a thin layer of olive or coconut oil) and fry over a slightly higher than medium heat for 2-3 minutes, until the slices are browned. You should be able to move them around easily in the pan with a spatula before turning them – then the slices are cooked enough.
After flipping, press the ripe side of each slice down slightly to flatten it. Fry until the other side is also browned. Repeat with the remaining slices.
Serve the vegan “bacon” warm or allow the slices to cool before serving – either way the taste is great.
Lentil “bacon” is also perfect for reheating later, so the only limit is your imagination on how to serve lentil “bacon”.
Have fun experimenting!
*This is a translation of the original Power Hungry recipe: https://www.powerhungry.com/2025/03/27/lentil-bacon-vegan-soy-free/#wprm-recipe-container-49750
