Lentil is a low fat, high-protein crop belonging to the legume family with a promising potential as a plant-based protein source for human nutrition. Lentil availability in North America makes lentil-based ingredients very appealing for new food applications such as emulsifiers, gelling agents and others. This study aims to provide an understanding of the effect calcium salt and acidification, in conjunction with either high pressure processing (HPP) or heat treatment on gelation behavior of lentil protein concentrates. HPP induced and heat induced gels were evaluated for water holding capacity, hardness and cohesion. Both treatments resulted in high water holding capacity regardless of the pH value (p<0.05). All treatments resulted in strong gels with heat-induced gels having a greater gel strength than pressure-induced gels as the pH decreased (p<0.05) compared to control. Heat-induced gels had a lower cohesion than pressure-induced gels, regardless of the pH (p<0.05). The findings from this study provide valuable information to support new utilizations of lentil proteins and the development of high quality plant-based foods by the food industry.