Rinse and soak the split red lentils in cool water for 1–2 hours. After soaking, drain and rinse them well.

Bring 2 cups of water to a rolling boil; pour over the lentils and let cool for 15–20 minutes.

Transfer the cooled lentils and water into a blender and blend until completely smooth.

Pour the mixture into a saucepan, add remaining water and salt, whisk thoroughly, and cook over medium heat. Stir continuously until it forms a thick paste (~10–12 minutes).

Grease and line a square or loaf tin. Transfer the cooked mixture, level it, then cool at room temperature briefly before refrigerating to set for at least 4 hours or preferably overnight.

Once firm, slice the set lentil block as desired. You can pan‑fry, air‑fry, bake, grill, or marinate it just like soy tofu.