Place the lentils in a colander or mesh sieve and rinse under cold water. This removes any dust or debris from the dried lentils.

Combine the lentils and 1.5 cups boiling water in a heat proof bowl. Let stand for 15 to 20 minutes until the lentils are plump and the water has cooled (do not drain).

In a blender (high speed or regular), blend the lentil-water mixture, remaining 1.25 cups room temperature water, tomato paste, coconut sugar, liquid smoke, onion powder, salt, smoked paprika, garlic powder, and black pepper until completely smooth. Stop several times to scrape down the sides of the blender container.

Pour the lentil mixture into a medium-size, heavy-bottomed saucepan. Whisk over medium heat for 8 to 9 minutes until the mixture is VERY THICK, glossy and globs onto the whisk when it is lifted from the pan (turn heat down to medium, as needed).

Scrape the mixture into an 9x5-inch (22.5x12.5 cm) loaf pan, smoothing the top (the pan does not need to be oiled).

Refrigerate the bacon block, uncovered, for at least 90 minutes until completely cooled and very firm. (Alternatively, leave the bacon block in the refrigerator for up to 5 days until ready to use.)

When ready to cook, run a dull knife around the edge of the dish; invert the tofu onto a cutting board. Slice the tofu gyros crosswise into thin strips.

Place the strips in a large nonstick skillet (I use a ceramic nonstick). I "fry" the strips without oil, but you can also add a small amount of oil to the skillet. Cook over medium-high heat for 2 to 3 minutes until browned (you should be able to move the strips, with a spatula, with ease, before turning).

After turning the bacon, gently press down on the cooked side of each strip to further flatten the bacon (bonus: this also gives the bacon some streaks). Cook until the bottoms sides are browned. Repeat with remaining lentil bacon strips.

Serve the vegan bacon while warm, or cool the lentil bacon on a wire rack (enjoy at room temperature, or rewarm later).