The present invention relates to a method for producing bean curd added with lentils. The method for producing bean curd added with lentils comprises: a first step of soaking normal beans in water and crushing the normal beans into 15°C cooling water at a ratio of 6 liters per 1 kg a second step of soaking peeled lentils in water and crushing the lentils into 15°C cooling water at a ratio of 6 liters per 1 kg a third step of mixing 70% weight of the normal beans in the first step and 30% weight of the lentils in the second step at a weight ratio a fourth step of injecting the mixed crushed beans in the third step into a continuous booster, and steaming the beans for a total of 12 minutes by increasing the temperature ninth times from a primary temperature of 65°C to a temperature of 85°C, 95°C, 100°C, 102°C, 105°C, 105°C, 105°C, 105°C, and additionally aging the beans in a steaming container of 110°C for 2 minutes a fifth step of separating soymilk and bean curd dregs by filtration after the fourth step a sixth step of putting the soymilk separated in the fifth step into a vacuum chamber and quenching the soymilk to 10°C or below to remove soymilk bubbles and unique soybean odor a seventh step of aging the soymilk in a cooling tank of 0-10°C for 24 hours an eighth step of placing the aged soymilk in a soymilk box of an electronic solidification apparatus to heat and solidify the soymilk and a ninth step of placing and pressing the solidified soymilk in a mold, cutting the pressed bean curd into a certain standard, packaging the cut bean curd in a container and sterilizing the bean curd at 85°C for 40 minutes, and then quenching the bean curd at 4°C for 45 minutes to complete the product. According to the present invention, as the bean curd is produced by using lentils, unique texture, taste and flavor of the bean curd can be maintained by removing unique texture, taste and odor of the lentils, while adding new nutrient
