Combine the vital wheat gluten and dried lentils in a large bowl. If using a stand mixer, use the dough hook attachment. For a food processor, use the plastic dough blade.
Pour in ¾ cup of water and mix until a shaggy dough forms.
Knead for 1-2 minutes by hand or machine until it comes together into a single, slightly rubbery mass. If any dry flour remains, add a few more drops of water, but be careful not to make it wet.
Continue kneading for 5 minutes by hand, 2 minutes in a mixer, or 30 seconds in a food processor. The dough should be firm and elastic.
Cover the dough with a cloth and let it rest for 20 to 30 minutes. This step is crucial for developing the perfect texture!
While the dough rests, prepare your simmering liquid in a large pot with a tight-fitting lid.
Uncover the rested dough and shape it into a firm oval loaf.
Roll it around the bowl to pick up any stray lentils.
Gently place the loaf into the simmering liquid. It's okay if it's not fully submerged.
Bring the liquid to a boil.
Once boiling, reduce the heat to a gentle simmer, cover the pot, and cook for 60 minutes. Use tongs to carefully turn the loaf once or twice during cooking to ensure it cooks evenly.
To check for doneness, carefully remove the loaf and slice a small piece off the end. It should be firm and cooked through. For a less dense texture, return it to the pot and simmer for another 15-30 minutes.
Once cooked to your liking, allow the seitan loaf to cool completely in the simmering liquid. This helps it absorb maximum flavor and moisture.
Do not over-knead the dough. Stick to the recommended times to avoid a tough, overly rubbery texture. The goal is elastic, not rock-hard.
