Red Lentil “Bologne”

Name: Red Lentil “Bologne”
Cuisine: European, Italian, Mediterranean
Ingredients: 125g dry red lentils; 50 g cashews; 560 ml water, divided; 1” piece beet root (color); 1 tbsp tomato paste; 1.5 tsp salt; 1 t garlic powder; 1 tsp onion powder; 1 t paprika; 1 tsp smoked paprika; 1/2 t white pepper; 1/2 t coriander; 1/2 t ground ginger; 1/8 t nutmeg; 1/2 tbsp balsamic vinegar or lemon juice; 1/2 tbsp soy sauce; 1 tbsp olive brine; 2 tsp agar agar powder

6 steps

Ela Vegan - YouTube

Updated at: Tue, 07 Apr 2026 19:35:49 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories42.1 kcal (2%)

Total Fat1.2 g (2%)

Carbs5.6 g (2%)

Sugars0.6 g (1%)

Protein2.2 g (4%)

Sodium207.1 mg (10%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

125gdry red lentils

50gcashews

560mlwater

divided

1 ”beet root

piece, color

1 Tbsptomato paste

1 ½ tspsalt

1 tgarlic powder

1 tsponion powder

1 tpaprika

1 tspsmoked paprika

½ twhite pepper

½ tcoriander

½ tground ginger

⅛ tnutmeg

½ Tbspbalsamic vinegar

or lemon juice

½ Tbspsoy sauce

1 Tbspolive brine

2 tspagar agar powder

Instructions

Step 1

Rinse lentils. Soak lentils and cashews overnight or at least 2 hours. Drain and rinse.

Step 2

Add the lentils and cashews to personal blender. Add beetroot if using. Add 240ml of water and blend until completely smooth.

Step 3

To saucepan, add 240 ml water and contents of blender. Bring to boil and simmer for 10 minutes, whisking occasionally.

Step 4

Add tomato paste and spices. Combine well. Add olive brine, vinegar or lemon juice, soy sauce.

Step 5

Add 80ml water to blender with agar agar powder. Blend briefly to combine and add to sauce pan and whisk well. Cook for another 5 minutes to thicken and cook agar.

Step 6

Transfer to cylinder. Smooth top and refrigerate for at least 2 hours. Remove from container and slice.