Tofu homemade Turkish lentils

• · cup of raw turkish lentils
• 1 and ½ cup of boiling water
• 2 cups of water at room temperature
• 1 cdita of salt
• Optional:
• Conditions at ease (you can leave it without and give it the taste then cooking it in various ways like traditional tofu) but I like to add a little bit of
• pepper and smoked pepper.

Ingredient photos provided by Pexels

Preparation

1. I like to do it with a hand processor, but you can do it in a blender. I start by adding lentils to the hand-processing glass along with boiling water and let them hydrate for 15 to 20 minutes.
2. After this time liquefied and left a liquid as smooth as possible without draining the soaking water.
3. I transferred this to a pot over low heat and added the two cups of water to room temperature along with salt. Keep stirring (this is crucial because if you don't stick to the bottom of the pot) cook the lentils for 8 to 10 minutes until you have a thick preparation left.
4. Once heavy, transfer it to a previously oiled plate or source and distribute it equitably leaving the surface smooth.
5. You're going to take him to the fridge for at least 4 hours so he'll be able to sign up (ideally throughout the night) and after this time you can already demodate and portion him the way you like. I like to make cubes, but it lends itself to an endless recipe.